Food Safety Case Study:
Validation of the Use of Chlorine Dioxide in Reducing Microbial Contamination on Raw Fruits and Vegetables

Pure chlorine dioxide was tested at 5ppm concentration and for total 1 minute contact time. The experiment was to determine the antimicrobial properties of pure chlorine dioxide after drop-spotting inoculation over each surface of raw agricultural commodity (RAC).

Fill out this simple form to receive your FREE download of this Food Safety Case Study.

* indicates required