• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1622-1627
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• 2007

This study was undertaken to evaluate the effects of chlorine dioxide on reducing E. coli O157:H7 and L. monocytogenes on broccoli served in foodservice institutions. Broccoli samples inoculated with $10^6$ CFU/mL of E. coli O157:H7 and L. monocytogenes were treated with chlorine dioxide. Treatments with 5, 10, and 20 ppm for 1, 5, and 10 min were not sufficient in controlling E. coli O157:H7 on broccoli. L. monocytogenes were effectively reduced by $2.19{\sim}2.48log\;CFU/g\;and\;3.31{\sim}3.87log\;CFU/g$ with 10 and 20 ppm chlorine dioxide for 1, 5, and 10 min treatment, respectively, compared with the control. E. coli O157:H7 and L. monocytogenes population were significantly negatively correlated with concentration and treatment time of chlorine dioxide. These results show that the use of chlorine dioxide was effective in sanitizing L. monocytogenes on broccoli and the level of concentration was more associated with populations of E. coli O157:H7 and L. monocytogenes than treatment time of chlorine dioxide on broccoli.

• Journal of Microbiology and Biotechnology
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• v.18 no.4
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• pp.742-745
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• 2008

Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium was evaluated on inoculated chicken by aqueous chlorine dioxide ($CIO_2$) treatment. Chicken samples were inoculated with 6-7 log CFU/g of Escherichia coli O157:H7 and Salmonella typhimurium, respectively. The chicken samples were then treated with 0, 50, and 100 ppm of $CIO_2$ solution and stored at $4{\pm}1^{\circ}C$. Aqueous $CIO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken breast and drumstick. In particular, 100 ppm $CIO_2$ treatment on the chicken breast and drumstick reduced Escherichia coli O157:H7 and Salmonella typhimurium by 1.00-1.27 and 1.37-1.44 log CFU/g, respectively. Aqueous $CIO_2$ treatment on the growth of the bacteria was continuously in effect during storage, resulting in the decrease of the populations of Escherichia coli O157:H7 and Salmonella typhimurium. These results suggest that aqueous $CIO_2$ treatment should be useful in improving the microbial safety of chicken during storage.

• Journal of Applied Biological Chemistry
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• v.51 no.3
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• pp.117-122
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• 2008

Inactivation of Agrobacterium tumefaciens was evaluated on the inoculated fresh Radix Ginseng by electron beam irradiation or aqueous chlorine dioxide ($ClO_2$) treatment. Two groups of fresh ginsengs were prepared and inoculated with A. tumefaciens. One group was then irradiated at 0, 2, and 4 kGy using an electron beam accelerator, and the other group was treated with 0, 50, and 100 ppm of aqueous $ClO_2$. Microbiological data indicated that populations of A. tumefaciens significantly decreased with increasing irradiation dose or aqueous $ClO_2$ concentration. In particular, A. tumefaciens was eliminated by irradiation at 4 kGy, and 100 ppm $ClO_2$ treatment reduced the populations of A. tumefaciens by 1.44 log CFU/g. These results suggest that electron beam irradiation or aqueous $ClO_2$ treatment can be useful in improving the microbial safety of fresh ginsengs during storage.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.181-184
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• 2007

Effect of aqueous chlorine dioxide ($ClO_{2}$) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of $ClO_{2}$ solution, respectively was stored at $4^{\circ}C$. $ClO_{2}$ treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm $ClO_{2}$ increased from 2.45 to 3.44 log CFU/g after 9 days of storage, while that of the control increased from 3.47 to 4.72 log CFU/g. The pH values of mackerel increased during storage, with no significant changes among treatments. Volatile basic nitrogen values of mackerel were decreased by $ClO_{2}$ treatment. Quality of mackerel treated with $ClO_{2}$ was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous $ClO_{2}$ treatment could be useful for improving the microbial safety and qualities of mackerel.

• Journal of Microbiology and Biotechnology
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• v.27 no.3
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• pp.492-499
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• 2017

Combined treatment with gaseous and aqueous chlorine dioxide ($ClO_2$) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv $ClO_2$ gas for 30 min decreased the populations of Escherichia coli O157:H7 and Salmonella Typhimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous $ClO_2$ (50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and gaseous $ClO_2$ for 30 min, which decreased populations of E. coli O157:H7 and S. Typhimurium by 4.11 and 3.61 log CFU/g, respectively. With regard to the qualities of paprika, no adverse effects were elicited by the combined treatment. Thus, combined treatment with aqueous and gaseous $ClO_2$ is a suitable approach that can be used to improve the microbial safety and quality of paprika.

• Journal of Applied Biological Chemistry
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• v.50 no.4
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• pp.239-243
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• 2007

Effects of aqueous chlorine dioxide ($ClO_2$) treatment on the microbial growth and the quality of iceberg lettuce during storage were examined. Lettuce samples were treated with 0, 5, 10, and 50 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeasts and molds, and coliforms on the shredded lettuce. Fifty ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeasts and molds, and coliforms by 1.77, 1.34, 1.10 log CFU/g, respectively. Aqueous $ClO_2$ treatment caused negligible changes in the Hunter color L, a, and b values during storage. Sensory evaluations exhibited that there were no significant changes among treatments. These results indicate that the aqueous $ClO_2$ treatment can be useful in improving the microbial safety of the iceberg lettuce during storage and extending the shelf life.

• Journal of fish pathology
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• v.16 no.2
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• pp.91-102
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• 2003

The present study was investigated the effects of chlorine dioxide ($CIO_2$) on the rcspimtory metabolism of olive flounder (Parolichlhys olivaceus) imtermittently exposed to seawater chlorinated by $CIO_2$:. Oxygen consumption of flounder before and after once or twice $CIO_2$-treatment with 12 hr- or/and 24 hr-interval were serially measured with automatic intenniteent-flow respirometer system (AIRS). The oxygen consumption rates of flowKier exposed to 0.10 and 0.20 ppm$CIO_2$, were not different from the control fish prior to the once or twice chlorinations . On the other hand, the respiratory metabolic rates of flounder exposed to 0.30 ppm$CIO_2$ were significantly increased 15% and 22 - 23% after the once and twice chlorinations compared to the control fish. respectively. The flounder exposed In 0.40 and 0.50 ppm$CIO_2$: died within 4 hr and I hr. respectively. The elevation( respiratory metabolism in flounder exposed toO.30 ppm$CIO_2$ and above is considered due to physiological stress caused by $CIO_2$ exposure.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.279-283
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• 2007

Aqueous chlorine dioxide $(ClO_2)$ treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with $8{\sim}9log\;CFU/g$ of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of $ClO_2$ solution. Aqueous $ClO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm $ClO_2$ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by $0.61{\sim}1.93\;and\;0.99{\sim}1.21log\;CFU/g$, respectively. Aqueous $ClO_2$ treatment affected the microbial growth during storage at $4^{\circ}C$ by decreasing the initial microbial populations. These results clearly suggest that aqueous $ClO_2$ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.284-288
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• 2007

Effect of aqueous chlorine dioxide $(ClO_2)$ treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4^{\circ}C$. Microbiological data of the fresh ginseng after $ClO_2$ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of $ClO_2$ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm $ClO_2$ treatment, respectively. Aqueous $ClO_2$ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous $ClO_2$ during storage were better than those of the control. These results clearly indicate that aqueous $ClO_2$ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.04a
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• pp.84-88
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• 1999

In chlorine dioxide delignigication or bleaching, chlorate is mainly formed by the reaction between chlorite and hypochlorous acid, thus scavengers of chlorine or hypochlorous acid can be used to reduce the formation of chlorate which is unfavorable to environment. In this study, additives such as sulfamic acid, DMSO, hydrogen peroxide, or sodium chlorite was added to chlorine solution or pure $ClO_2$ solution to check their reactivity with $Cl_2$ and $ClO_2$. These additives were also added directly into general $ClO_2$ solution which contained certain amount of chlorine, then the additive-treated $ClO_2$ solution were used in bleaching stages. The aim of this procedure was to remove the original amount of chlorine that was thought to be possibly the main reason for the formation of chlorate and AOX. The additives were found to be able to eliminate chlorine very fast and selectively, but $H_2$ $O_2$ should be used under pH4, otherwise it also reacts with $ClO_2$. After the additives reacted With $Cl_2$, DMSO turned into an inactive product $(CH_3)_2SO_2$, While Sulfamic acid turned into $HClSO_3H$ that still remained active in oxidation, and $NaClO_2$ produced $ClO_2$. The addition of $HNaClO_2$ showed significant improvement in delignification but the deeper delignification led to higher formation of chlorate. When the additive-treated chlorine dioxide solutions were used in bleaching, both sulfamic acid, DMSO, and hydrogen peroxide showed no significant changes of DE brightness and Kappa number. The formation of chlorate was reduced by addition of sulfamic acid, DMSO and hydrogen peroxide.