Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry

“…Previous studies have focused on prefumigating foods with ClO 2 gas produced by a chlorine dioxide generator or impregnating/spraying foods with ClO 2 aqueous solutions, followed by vacuum or modified atmosphere packaging. , Unfortunately, these methods often come with limitations such as high cost, low safety, restricted antimicrobial area, or short antimicrobial duration. Accordingly, researchers have been exploring the incorporation of solid ClO 2 into polymers to produce solid products such as films, coatings, mats, or built-in sachets for food packaging. ,,,,,, Despite ongoing efforts, the market share of these ClO 2 packaging products is still relatively small, especially for SAFP with biopolymers as substrates and carriers and with regulatable ClO 2 gas release rules.…”

“…164 Common ClO 2 antimicrobial agents are mainly divided into gaseous, liquid, and solid types, with the solid type being the most stable, safe, transportable, and promising option. 132,164 Previous studies have focused on prefumigating foods with ClO 2 gas produced by a chlorine dioxide generator or impregnating/spraying foods with ClO 2 aqueous solutions, followed by vacuum or modified atmosphere packaging. 164,166 Unfortunately, these methods often come with limitations such as high cost, low safety, restricted antimicrobial area, or short antimicrobial duration.…”

“…164,165 It is pH versatile and offers advantages like being nonpolluting, noncarcinogenic, nonteratogenic, and nonmutagenic. 164 Common ClO 2 antimicrobial agents are mainly divided into gaseous, liquid, and solid types, with the solid type being the most stable, safe, transportable, and promising option. 132,164 Previous studies have focused on prefumigating foods with ClO 2 gas produced by a chlorine dioxide generator or impregnating/spraying foods with ClO 2 aqueous solutions, followed by vacuum or modified atmosphere packaging.…”

“…Chlorine dioxide (ClO 2 ) is known for its broad-spectrum antimicrobial properties, rapid efficacy, and various additional benefits such as deodorizing, retaining freshness, eliminating algae, and preventing ethylene production. , It is pH versatile and offers advantages like being nonpolluting, noncarcinogenic, nonteratogenic, and nonmutagenic . Common ClO 2 antimicrobial agents are mainly divided into gaseous, liquid, and solid types, with the solid type being the most stable, safe, transportable, and promising option. , …”

Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations

“…Aqueous chlorine dioxide (ClO 2 ) has been allowed for use by the US Food and Drug Administration (FDA) in wash water for fruits and vegetables under 21 CFR 173.300 . The use of gaseous ClO 2 has been allowed for a very few number of fresh produce items, mostly due to a relative dearth of residue data on a broad range of other crop groups. , There have been a number of studies dealing with the application of gaseous ClO 2 to sanitize almonds and other low moisture foods. − In one study, radish seeds were treated with ClO 2 (200 and 500 μg/mL, 5 min), followed by dry heat treatment (55 °C, 23% RH up to 48 h). The sequential treatments reduced populations of E.…”