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Chlorine dioxide (ClO 2 ) is an oxidizing agent and a strong disinfectant that has been commonly used for the treatment of drinking water and the sterilization of equipment and surfaces. ClO 2 has demonstrated efficacy against a broad range of foodborne pathogens and spoilage microorganisms on hard nonporous surfaces, including a notable impact on biofilms. ClO 2 has also been shown to be useful in reducing the risk of foodborne illness and increasing the shelf life of raw and minimally processed produce. Specifically, aqueous ClO 2 has been evaluated as a potential produce wash, while ClO 2 gas has been investigated as a potential intervention during storage and shipment of produce. For example, gaseous ClO 2 inactivated human pathogens on strawberries, blueberries, raspberries, and apples. Importantly, it appeared that ClO 2 -treated produce such as strawberries and blueberries did not have significantly different sensory attributes to untreated berries (at specific concentrations and exposure times). In summary, ClO 2 gas is a promising sanitizing treatment for a variety of food products and surfaces and against a variety of foodborne pathogens, including bacteria (e.g., E. coli O157:H7, Salmonella spp., and L. monocytogenes ) and viruses. Gaseous ClO 2 treatment appears to be more effective at targeting human pathogens and spoilage microorganisms attached to inaccessible sites on surfaces. While ClO 2 is a powerful oxidizer, it does not participate in the formation of potential carcinogens (trihalomethanes, bromates, etc.) upon reaction with organic compounds, which increases the appeal of ClO 2 as a sanitizer. However, ClO 2 gas treatments need to be optimized for each individual product. Furthermore, contact time, disinfectant concentration, and organic load among other factors can impact the effectiveness of ClO 2 . Taken together, ClO 2 is a highly promising intervention for controlling foodborne pathogens on high-risk foods; however, further studies are needed to optimize ClO 2 and facilitate its application in the food industry.