An electron diffraction investigation of gaseous chlorine dioxide

1970 ◽  
pp. 46 ◽  
Author(s):  
A. H. Clark ◽  
B. Beagley
Keyword(s):  
Electron Diffraction ◽  
Chlorine Dioxide ◽  
Electron Diffraction Investigation ◽  
Gaseous Chlorine Dioxide

Disinfection of Fusarium-infected rice seeds by gaseous chlorine dioxide

2014 ◽  
Vol 42 (3) ◽  
pp. 322-331 ◽  
Author(s):  
Y.-A. Jeon ◽  
S. Lee ◽  
Y. Lee ◽  
H.-S. Lee ◽  
J.S. Sung ◽  
...  
Keyword(s):  
Chlorine Dioxide ◽  
Gaseous Chlorine Dioxide ◽  
Rice Seeds

Gaseous chlorine dioxide technology for improving microbial safety of spices

2021 ◽  
pp. 102783
Author(s):  
Xinyao Wei ◽  
Tushar Verma ◽  
Mary-Grace C. Danao ◽  
Monica A. Ponder ◽  
Jeyamkondan Subbiah
Keyword(s):  
Chlorine Dioxide ◽  
Microbial Safety ◽  
Gaseous Chlorine Dioxide

Electron-diffraction investigation of the structure of the phenyltrifluorosilane molecule

1975 ◽  
Vol 16 (2) ◽  
pp. 270-272 ◽  
Author(s):  
T. M. Il'enko ◽  
N. N. Veniaminov ◽  
N. V. Alekseev
Keyword(s):  
Electron Diffraction ◽  
Electron Diffraction Investigation

Molecular Structures and Compositions oftrans-1,2-Dichlorocyclohexane andtrans-1,2-Difluorocyclohexane in the Gas Phase:  An Electron-Diffraction Investigation

2006 ◽  
Vol 110 (5) ◽  
pp. 2053-2059 ◽  
Author(s):  
Alan D. Richardson ◽  
Kenneth Hedberg ◽  
Karissa Utzat ◽  
Robert K. Bohn ◽  
Jian-Xin Duan ◽  
...  
Keyword(s):  
Electron Diffraction ◽  
Gas Phase ◽  
Molecular Structures ◽  
Electron Diffraction Investigation

Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce

2005 ◽  
Vol 68 (6) ◽  
pp. 1176-1187 ◽  
Author(s):  
KAYE V. SY ◽  
MELINDA B. MURRAY ◽  
M. DAVID HARRISON ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Chlorine Dioxide ◽  
Foodborne Pathogens ◽  
Escherichia Coli O157 ◽  
Gaseous Chlorine Dioxide ◽  
Sensory Qualities ◽  
A Cell ◽  
Fresh Cut ◽  
Yeasts And Molds

Gaseous chlorine dioxide (ClO2) was evaluated for effectiveness in killing Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on fresh-cut lettuce, cabbage, and carrot and Salmonella, yeasts, and molds on apples, peaches, tomatoes, and onions. Inoculum (100 μl, ca. 6.8 log CFU) containing five serotypes of Salmonella enterica, five strains of E. coli O157:H7, or five strains of L. monocytogenes was deposited on the skin and cut surfaces of fresh-cut vegetables, dried for 30 min at 22°C, held for 20 h at 4°C, and then incubated for 30 min at 22°C before treatment. The skin surfaces of apples, peaches, tomatoes, and onions were inoculated with 100 μl of a cell suspension (ca. 8.0 log CFU) containing five serotypes of Salmonella, and inoculated produce was allowed to dry for 20 to 22 h at 22°C before treatment. Treatment with ClO2 at 4.1 mg/liter significantly (α = 0.05) reduced the population of foodborne pathogens on all produce. Reductions resulting from this treatment were 3.13 to 4.42 log CFU/g for fresh-cut cabbage, 5.15 to 5.88 log CFU/g for fresh-cut carrots, 1.53 to 1.58 log CFU/g for fresh-cut lettuce, 4.21 log CFU per apple, 4.33 log CFU per tomato, 1.94 log CFU per onion, and 3.23 log CFU per peach. The highest reductions in yeast and mold populations resulting from the same treatment were 1.68 log CFU per apple and 2.65 log CFU per peach. Populations of yeasts and molds on tomatoes and onions were not significantly reduced by treatment with 4.1 mg/liter ClO2. Substantial reductions in populations of pathogens on apples, tomatoes, and onions but not peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2 without markedly adverse effects on sensory qualities.

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