What is it about?
The kinetics of bacterial decomposition showed that 5 ppm chlorine dioxide is 34 times faster than sodium hypochlorite at 200 ppm in the reduction of 1 Log10 of Salmonella. The use of chlorine dioxide to eliminate pathogens in fruits and vegetables is recommended
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Why is it important?
Chlorine dioxide is shown to be more effective than sodium hypochlorite in reducing fruit-bound pathogens.
Perspectives
With this study you can extrapolate to other fruits that have been a source of outbreaks by different pathogens. This study was my result of a master's study and it was a challenge to demonstrate the importance of our findings.
María Belia Contreras Soto
Read the Original
This page is a summary of: Chlorine dioxide: an evaluation based on a microbial decay approach during mango packing process, International Journal of Environmental Health Research, October 2019, Taylor & Francis,
DOI: 10.1080/09603123.2019.1670785.
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