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Chlorine Dioxide (ClO2)

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Postharvest Management Approaches for Maintaining Quality of Fresh Produce

Abstract

Bacterial foodborne outbreaks have been associated with raw fruit and vegetable products. Chlorine dioxide (ClO2) is one of the disinfectants being used increasingly to control microbiological growth in a number of different industries. This chapter discusses the characteristics and generation of ClO2, the basis of its antimicrobial action, and its antimicrobial effects on the safety and quality of produce.

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Acknowledgements

The author would like to thank Amanda Rioux and David Bridges for assistance with collecting information.

Author information

Authors and Affiliations

  1. The Pathogenic Microbiology Laboratory, School of Food and Agriculture, The University of Maine, 5735 Hitchner Hall, Orono, ME, 04469, USA

    Vivian Chi-Hua Wu

Authors
  1. Vivian Chi-Hua Wu
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Correspondence to Vivian Chi-Hua Wu .

Editor information

Editors and Affiliations

  1. Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India

    Mohammed Wasim Siddiqui

  2. Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico

    Jesus Fernando Ayala Zavala

  3. USDA-ARS, Wyndmoor, Pennsylvania, USA

    Cheng-An (Andy) Hwang

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Wu, V.CH. (2016). Chlorine Dioxide (ClO2). In: Siddiqui, M., Ayala Zavala, J., Hwang, CA. (eds) Postharvest Management Approaches for Maintaining Quality of Fresh Produce. Springer, Cham. https://doi.org/10.1007/978-3-319-23582-0_12

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