Food Treatment

Bio-Cide Int'l ASC Chlorite FCN 739: "Mixing an aqueous solution of sodium chlorite with any GRAS acid to achieve a pH of 2.2 to 3.0 then further diluting this solution with a pH elevating agent (i.e., sodium bicarbonate, sodium carbonate, or an un-acidified sodium chlorite solution) to a final pH of 5.0 to 7.5. The final sodium chlorite concen- tration does not exceed 1200 mg/kg and the chlorine dioxide concentration does not exceed 30 mg/kg."

After a new regulation on the control of citrus canker (Xanthomonas citri subsp. citri) came into force in Brazil in 2017, the post-harvest sanitizati…

Phoenix business ProKure Solutions’ chloride dioxide technology used for disaster restoration also benefits growing medical cannabis market.

The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, ca…

"commercial scale system" "the CD gas treatment leaves no significant chemical residue on the tomatoes after 24 hrs."

Efficacy of chlorine dioxide (ClO2) gas in reducing Escherichia coli O157:H7 and Listeria monocytogenes on strawberries was determined using batch and continuous flow ClO2 gas treatment systems. Effects of continuous ClO2 gas treatment on total aerobic plate count, color, and residual ClO2 and chlor …

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO[2] ) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO[2] gas generated by a releasing agent, and the quality, ...

"‘Xiaobai’ apricots were treated with chlorine dioxide at rates of 0, 10, 100, 150, 1000 nl l−1 at 25 °C for 10 h. Fruits harvested at two developmental stages were used. The onset of ethylene production was delayed and respiration rate was reduced following ClO2 treatment." "after harvest, ClO2 treatment is efficient for extending the shelf life and maintaining the quality of ‘Xaobai’ apricots."

The effect of the ethylene receptor competitor 1-methylcyclopropene (1-MCP) and the legally approved disinfectant chlorine dioxide (ClO[2] ) on preservation of the green walnut fruit during storage was investigated. Green Chinese walnut fruit cv. Xilin ...

{Includes abstract} "Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. "

"PSDD Treatments Other Than MS: Work is underway with treatments of Clorox, chlorine dioxide, urea, plant extracts, and Telone through the PSDD. Each appears to have some value but not against old tree roots. These treatments are being evaluated on soils where old trees were treated with glyphosate 60 days before their removal. "

"Chlorine Dioxide: Nighttime delivery of 7 ppm chlorine dioxide dissolved in a 6-inch water application gave some nematode relief. The level of control was not adequate but neither was the treatment rate when soil is the medium being treated. "

Standard postharvest unit operations that rely on copious water contact, such as fruit unloading and washing, approach the criteria for a true critical control point in fresh tomato production. Performance data for approved sanitizers that reflect commercial systems are needed to set standards for a …

"The objectives of this project are to: 1) Understand phenotypic responses of spoilage microorganisms and mycotoxin-producing Aspergillus flavus on almond to gaseous ClO2 implemented during stockpiling; and 2) Characterize transcriptional changes in foodborne pathogens"

California Soda Company specializes in winery sanitation. We provide industrial cleaners, Eco-friendly sanitizers, additives, food grade products and chemical dispensing equipment. California Soda Company wanted to improve sanitization sustainability, and […]

ABSTRACT: Tissue browning and microbial growth are the main concerns associated with fresh-cut apples. In this study, effects of sodium chlorite (SC) and calcium propionate (CP), individually and co...

ABSTRACT: Unwaxed, green tomatoes (‘Florida 47’ cultivar) were contaminated with Salmonella and then treated with aqueous solutions of sodium hypochlorite (HOCl; 200 ppm), acidified sodium chlorite ...

Abstract: Efficacy of sanitizers in an overhead spray and brush roller system was examined for reducing Salmonella on unwaxed, mature green tomatoes. Surface inoculated tomatoes were treated in the ...

Equivalent levels of chlorine and chlorine dioxide (generated on-site) were established on the basis of bactericidal action in bird chiller water. When introduced directly into the chiller water afte...

This study showed that there is no significant difference in total aerobic counts, fecal coliform levels, and salmonellae incidence of chiller water or broiler carcasses when pH of the chlorine dioxi...

"aqueous solutions of three binary systems consisting of oxychloro species and diluted acid activators, which, when mixed, generated a chlorous acid/chlorine dioxide system"

Bacillus cereus T and F4810/72, B. stearothermophilus ATCC 1518, and Clostridium perfringens NCTC 8798 spore inactivation by 20, 50, and 80 mg chlorine dioxide (ClO2)/L at three pH values (4.5, 6.5,...

ABSTRACT: The bacterial reduction of Salmonella and Escherichia coli O157:H7-inoculated apples and lettuce by ClO2 at 0, 5, 10, 20, and 40 ppm with and without 170-kHz ultrasonic treatments for 3, 6...

"Application to vineyards, pome, stone crops"