Article: Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots

This study aimed to evaluate the effectiveness of aerosolized chlorine dioxide (ClO) in reducing O157:H7, Typhimurium, and on washed carrots at various time durations and conditions. Populations of the bacteria on carrots were reduced by 1.5, 1.5, and 1.3 log CFU/g, respectively, in each inoculum after exposure to 300 ppm of aerosolized ClO for 30 min. Populations were further reduced by 2.4, 2.3, and 2.1 log CFU/g, respectively, at 400 ppm, showing a positive correlation between the concentrations of ClO and microbial control. The D-value was 13, 14, and 15 min for O157:H7, . Typhimurium, and , respectively. ClO residues were 1 ppm or less in all treated carrots, showing no appearance or discoloration defects. As a result, effectiveness of aerosolized ClO in reducing bacterial pathogens and maintaining the quality of fresh carrots is signifying the prospects of aqueous ClO as a non-thermal disinfectant.

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Efficacy of Aerosolized Chlorine Dioxide in Reducing Pathogenic Bacteria on Washed Carrots