Food Treatment

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.

Read about how post-rinse sanitizing with chlorine dioxide works from Birko experts on our blog.

FruitGard® is a dry product that can be easily used to sanitize fruits and vegetables while in storage either in refrigeration or on the shelves (FCN 000949)

"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."

"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."

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.

The food industry is continually striving to develop new preservation and sanitation techniques. Chlorine dioxide (ClO2) can be used to control pathog…

Chlorine dioxide (ClO2) is an antimicrobial compound used in fresh produce sanitation. Compared to its aqueous form, gaseous ClO2 has an enhanced anti…

There is need for in-package anti-microbial technology to control microbial growth on packaged fresh food. This research evaluated the feasibility of …

Salmonella enterica is a major food safety issue for the spice industry. Slow-releasing chlorine dioxide (ClO2) gas from self-contained sachets, which…

Agricultural products are perishable and easily contaminated by spoilage microorganisms or foodborne pathogens, causing decay of food and illness in consumers. 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.

Abstract There is need for in-package anti-microbial technology to control microbial growth on packaged fresh food. This research evaluated the feasibility of delivering chlorine dioxide (ClO 2 ) via package labels made of synthetic polymers extruded with citric acid (CA) and sprayed with sodium chlorite. Heat pressing facilitated ClO 2 generation and moisture triggered ClO 2 release. Of three synthetic polymers tested, only ethylene vinyl acetate (EVA) label withstood extrusion and storage conditions without structural changes. EVA labels containing 15 or 7.5% CA generated 3.2–4.2 and 0.5–1.0 mg ClO 2 /L air, respectively. Total inactivation of Salmonella cells on TSA plates (2.13 log CFU/plate) was achieved following exposure to 15% CA labels for 2 h; 7.5% CA labels gave partial inactivation (1.03 log CFU/plate) following up to 6 h of exposure. Our findings demonstrate: 1) the practical feasibility of this synthetic package label design; 2) ClO 2 generation and release following activation; and 3) antimicrobial effectiveness against Salmonella growth. Industrial relevance Feasibility for synthesizing a package label to generate and deliver chlorine dioxide (ClO 2 ) as an effective antimicrobial inside individual food packages has been demonstrated. The approach extrudes polymers with citric acid, then sprays the surface with sodium chlorite. Heat pressing the label just before application initiates reaction between these two agents to generate ClO 2 . Release of ClO 2 is stimulated and maintained by moisture in the film and emanating from fresh foods.

A feasibility study was conducted to develop chlorine dioxide (ClO(2) )-releasing packaging films for decontaminating fresh produce. Sodium chlorite and citric acid powder were incorporated into polylactic acid (PLA) polymer. Films made with different amounts of PLA (100 and 300 mg), percentages of …

Chlorine dioxide (ClO2) as an effective sanitizer is widely used in postharvest handling. Because of its generation challenge such as equipment requir…

Noroviruses are the leading cause of foodborne illness, and ready-to-eat foods are frequent vehicles of their transmission. Studies of the disinfectio…

We offer a comprehensive line of cleaning and sanitation products for protein harvest, backed by the best support in the business.

Use in refrigerators, with chlorite and chlorate residues considered

{Helpful example of guidance}

Compares several food sanitizers (not including CD)

This guidance is intended for all fresh-cut produce firms, both domestic and foreign, to enhance the safety of fresh-cut produce by minimizing the microbialfood safety hazards.