Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce

This study showed that the two ClO2 generation methods are suitable and effective for decontamination of produce. The correlation between the cumulative ppm-h and pathogen reduction was independent of the quantity of products and other factors that may affect the consumption rate of ClO2. Therefore, the treatment parameters obtained from this study can be used for decontamination applications of similar scale or as references for evaluating using ClO2 gas for decontamination of tomatoes, blueberries, and baby-cut carrots in commercial-scale trials.
Source: Food Control - Category: Food Science Source Type: research