Chlorine dioxide gas kills dangerous biological contaminants ~Richard Linton, director of Purdue's Center for Food Safety Engineering
"Although Listeria is relatively rare, it is considered the most deadly of the food-borne pathogens with a 20 percent fatality rate..."no tolerance" ..if one organism is found on a piece of food, the whole batch must be discarded" "The chlorine dioxide process is "extraordinarily" better than other chemical methods of eliminating pathogens on produce." ""Oxidizing agents disrupt the cell membrane, in this case of the bacteria, and this causes the cell to die," he said. "The chlorine dioxide gas is 1,000 times more effective than any other method tried so far for eliminating food-borne pathogens."" "They don't believe this process will work well on already cut fruits and vegetables, and not at all for some varieties, such as lettuce, because it would likely affect the color."
Acidified Sodium Chlorite Antimicrobial Treatment of Broiler Carcasses | Request PDF
Request PDF | Acidified Sodium Chlorite Antimicrobial Treatment of Broiler Carcasses | An acidified sodium chlorite (ASC) solution was investigated for its antimicrobial effects on broiler carcasses processed under conditions similar... | Find, read and cite all the research you need on ResearchGate
Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberries - PubMed
A dry chemical sachet was assessed for inactivation of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 as well as five yeasts and molds known for blueberry spoilage. Fresh blueberry samples (100 g) were separately inoculated with cocktails of L. monocytogenes, Salmonella, E. coli O157:H7 (three strains each), or yeasts and molds (five strains each) to contain approximately 10(6) CFU/g and exposed to ClO2 (4 mg/liter, 0.16 mg/g) for 12 h in a sealed 20-liter container (99.9% relative humidity) at approximately 22 degrees C. After gassing, 25 g of blueberries was added to 225 ml of neutralizing buffer, pulsified for 1 min, and plated using standard procedures to quantify survivors.
Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas. | Semantic Scholar
When ready-to-eat salami was treated in a closed system with 36Cl-labeled ClO2 (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered 36ClO2 was converted to 36Cl-chloride ion (>97%), trace levels of chlorate (
Development of chlorine dioxide gas generation chamber to prevent spoilage of eggs
The results for total microbial counts revealed that chlorine dioxide at a concentration of 100 parts per million by volume (ppmv) could potentially kill all microbes within 3 days of the evaluation period. Freshness of eggs improved in the presence of chlorine dioxide (50 and 100 ppmv) compared to that of eggs without chlorine dioxide treatment. At a higher concentration of chlorine dioxide (100 ppmv), reduction of the yolk index was less compared to control eggs without treatment. Further, the pH level of control unwashed eggs were lower than that of eggs treated with chlorine dioxide
Distribution and Chemical Fate of [36Cl]Chlorine Dioxide Gas on Avocados, Eggs, Onions, and Sweet Potatoes
Fate and distribution studies were conducted with [36Cl]-chlorine dioxide in avocados, eggs, onions, and sweet potatoes. Experiments utilized sealed, darkened chambers, 5 mg of 36ClO2 (g), and two-hour exposure periods. Total radioactive residues were quantitated in gas purges, tank rinses, reaction chambers, and on fractions specific to each food. Deposition of the radioactive residue was mostly a surface phenomenon; transfer of radioactivity into albumen occurred in egg, but radioactivity did not penetrate the onion tunic and only small amounts of activity were present in avocado flesh. Potato skin contained essentially all the potato radiochlorine. Regardless of the food product, nearly all radioactive residue was present in edible tissues as chloride ions; the chlorite ion was present only in egg-rinse water. Small amounts (10% or less) of radioactivity were present as chlorate ions, which would be a useful marker compound for chlorine dioxide sanitation.
Research Progress on Coronavirus Prevention and Control in Animal-Source Foods. - Abstract - Europe PMC
2020. Meat-processing plants: "For CoVs with weak resistance to bacteriocidal substances, staff should wash both hands with detergent before entering the workplace followed by disinfection with 75% alcohol or disinfection with 50 ppm of available chlorine. " For disinfection of factory: "Chlorine dioxide (20 g/m3, 100–200 mg/kg)"
Biocidal effect of chlorine dioxide gas on livestock carcass and equipment used in slaughterhouse
Both E. coli and S. typhimurium counts were reduced by more than 5 log cycles in presence of 2.5% and 5% feces. When beef, pork skin, and chicken wings were treated with chlorine dioxide gas, despite significant differences in comparison with the control group, the microbial count was reduced by less than 2 log cycles.
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."
Evaluation of the microbial inhibition performance of gas type antimicrobials (chlorine dioxide and allyl-isothiocyanate) with Modified Atmosphere Packaging (MAP), and the effect of chlorine dioxide exposure on the physical properties of plastic films
Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products
"Chlorine dioxide (ClO2) has many advantages as a fungicide in comparison to chlorine, NaClO, and ozone, and it can be used for sterilization and preservation due to its strong oxidizing properties. ClO2 gas is more widely used in food safety and food preservation than its aqueous solutions. However, the ClO2 gas produced on a large scale from a chemical reactor cannot be applied to food in small packages. Several recent reports have discussed the use of ClO2 self-releasing packaging. This article highlights the systematic evaluation of the performance of ClO2 alone and in combination with other treatments, such as 1-MCP, chitosan, and UV irradiation, in maintaining food safety and freshness of agricultural products. This article also focuses on the biological functions and mechanisms of ClO2-mediated preservation of plant or animal food, including damage to the cell wall and the membrane of pathogens, inhibition of ethylene biosynthesis, restoration of redox balance, and change of the compound structure of toxins, such as pesticides, insecticides, and mycotoxins."
Bio-Cide Keeper disinfectant: Antimicrobial Agent for Poultry Processing Applications
KEEPER is approved as acidified sodium chlorite (ASC) for the processing of poultry carcasses, parts and organs, and for processed, comminuted, and formed meats as a component of a spray or dip at concentrations up to 1200 ppm, and at or near a neutral pH.