Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Abstract

ABSTRACT Various seafoods were treated with fresh chlorine dioxide (ClO 2 ) solutions (20, 40, 100, and 200 ppm total available ClO 2 ) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO 2 treated groups at each time period had lower bacterial counts than nontreated and brine‐treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO 2 . Treated ClO 2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO 2 developed skin discoloration (lighter color) and a chocolate color in the gills.