Efficacy of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Yeasts, and Molds on Blueberries, Strawberries, and Raspberries
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli, O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"Treatment with ClO2 at 4.1 mg/liter significantly (a = 50.05) reduced the population of foodborne pathogens on all produce."
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"The mixture of chemicals in three sachets was formulatedto release ClO2gas into the cabinet (31.1 liters) at concentrationsof 1.4, 2.7, and 4.1 mg/liter within 5.4 to 10.5, 10.4 to 20.0, and20.5 to 30.8 min, respectively, at 23618C. Because gas phaseconcentration of 1 mg/liter is equivalent to 362 ppmv, an alternative way to report the concentrations of ClO2 gas released is 507, 977, and 1,484 ppmv within 5.4 to 10.5, 10.4 to 20.0, and 20.0 to 30.8 min, respectively" "Substantial reductions in populations of pathogens on apples, tomatoes, and onions butnot peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2without markedly adverseeffects on sensory qualities."