Journal of Food Science · 1984 · 65 citations · 8 references
Controlling MicroorganismsClo 2Visible Microbial GrowthEngineeringFood PreservationFood StorageAnaerobic CulturingFood MicrobiologyWater TreatmentEnvironmental MicrobiologyMicrobial EcologyChlorine DioxidePost-harvest PhysiologyDrinking Water TreatmentHealth SciencesWater QualityDisinfectantFood PreservativesFood SafetyAbstract Chlorine DioxideFresh CucumbersMicrobial ContaminationEnvironmental EngineeringMicrobiology
ABSTRACT Chlorine dioxide (ClO 2 ) was very effective in killing microorganisms in waters used for handling cucumbers. It was at least 10 times more effective than chlorine or acidified solutions of stabilized chlorine dioxide (Anthium Dioxcide, International Chemicals, Clark, NJ). Model systems indicated that feeding rates of 20‐35 ppm/hr were adequate to maintain effective and detectable residues of ClO 2 in both washing and hydrocooler waters. However, holding cucumbers in water with even high concentrations (100 ppm) of ClO 2 failed to (a) significantly reduce populations of microbes found in blended samples, (b) influence the initiation of a natural lactic acid fermentation after brining the cucumbers, or (c) delay the development of visible microbial growth during storage of cucumbers.
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Efficiency of Chlorine Dioxide as a Bactericide
Melvin A. Benarde, Bernard M. Israel, Vincent P. Olivieri et al. · Applied Microbiology · 1965 · 177 citations · Full text