Food Treatment

{Includes sanitation measures} To assist small and mid-scale produce operations in preparing to meet the requirements of that audit, and so improve their opportunities to access markets for fruits and vegetables. The Handbook was developed based on challenge areas small and medium-scale produce operations have consistently encountered in meeting the requirements of the FSMA-aligned USDA HGAP audit. As a companion to this Handbook, the Carolina Farm Stewardship Association provides templates for conducting key risk assessments and for keeping certain critical records. Development of the Handbook was coordinated by the Initiative for Food and AgriCultural Transformation (InFACT) of the Ohio State University and funded through a cooperative agreement with the … Continue reading →

Air vs Immersion poultry meat chilling advantages & disadvantages. Carcass counts were the same after immersion chilling, but more bacteria were found in the chiller water collected from the chlorine dioxide tank as compared to chlorine tank.

For disinfection of drains in poultry meat plants

{Chlorine Dioxide Gas is far superior to CD Solution Vapor or some other treatments for disinfection of fresh fruits & vegetables with minimal quality loss}

{CD effects on packaging materials.} "...polyethylene terephthalate, polylactic acid, polypropylene, nylon, and multilayers of ethylene vinyl acetate and ethylene vinyl alcohol have high [ClO.sub.2] barriers. But polystyrene, linear low-density polyethylene, linear low-density polyethylene, high-density polyethylene and polyvinyl chloride demonstrated poor barrier characteristics to [ClO.sub.2]. " "...alterations occurred in the materials and their properties."

Chlorine Dioxide pouches used to help preserve foods.

SEQUENTIAL spraying with sodium chlorite and hydrochloric acid was used for effective disinfection.

{Comparison of chlorine to chlorine dioxide byproducts} Formation of trichloromethane in wash water depended on type of cut-vegetables. Furthermore, citric acid contributed to a significant amount of trichloromethane formation.

Agricultural Research Service (ARS) scientists in Florida are helping a company develop a small plastic pouch designed to make produce safer. The pouch releases chlorine dioxide gas, which eliminates Escherichia coli bacteria and other pathogens from the surfaces of fruits and vegetables.

Daxing District has completed the epidemic prevention and elimination and nucleic acid detection　　In the face of the new situation of epidemic prevention and control, the Market Supervision and Administration Bureau of Daxing District has comprehensively carried out anti-epidemic work such as environmental killing and nucleic acid detection around agricultural products market and dining halls. U...

CD & SC authorized concentrations & guidance docs. Related to FSIS Directive 7120.1

Includes concentration levels

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion regarding the safety of use of gaseous chlori...

Are there restrictions if my organic product doesn’t come into contact with sanitizers? You can use any sanitizer, disinfectant, or cleaner on food contact surfaces and equipment as long as it does not leave a residue or contact organic products, adding it to your Organic System Plan. If you use a sanitizer that leaves a … Continued

FDA said no further approval had been needed. Acceptable for organic certification. Product was partly based on Sodium Chloride (like ocean water). Using Electrochemical Activation (ECA).

2018, an outbreak of severe respiratory illness was reported among poultry slaughter plant . CD foam used in disinfection

Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.

In this study, a novel chlorine dioxide (ClO2) microcapsule with a performance of moisture-triggered release was fabricated followed by the mixing

Food Contact Substance (FCS) Notifications

40 CFR § 180.940 "Oxychloro species"