Chlorine dioxide - Wikipedia
USE OF CHLORINE-CONTAINING COMPOUNDS IN FOOD PROCESSING ~FAO
Subpart D—Specific Usage Additives § 173.300 Chlorine dioxide ~FDA
2014 probable date.
Technical Report: Sodium Chlorite, for Generation of Chlorine Dioxide Gas--Handling/Processing ~National Organic Program, USDA
****2018 Jan. {Very good technical info. Fumigation leaves no CD or by-product residue. Air treatments are more effective than Liquid. Includes several CD and SC trade names. Denied because of lack of public requests, available alternatives, etc.}
Acidified Sodium Chlorite use in Foods ~eCFR
Sodium Chlorite combined with any GRAS acid for meat dip, seafood, raw agricultural commodities, etc
Benefits and Risks of the Use of Chlorine-containing Disinfectants in Food Production and Food Processing ~Joint FAO/WHO Expert Meeting
2008 May ******* {in-depth info on concentrations, safety, efficacy & time for CD and other disinfectants} "The use of chlorine dioxide at 20 mg/l resulted in little or no difference in numbers of total aerobic bacteria on beef compared with using potable water. " "The reaction of the bromide ion (Br−) with chlorine dioxide is thermodynamically unfavourable. However, with intense sunlight and high concen-trations of chlorine dioxide, chlorine dioxide does oxidize the bromide ion to hypobromite (BrO−) and bromate (BrO3−)"