Items Tagged with 'chlorine dioxide'

Part 2 of this series examines a number of other interventions for food plant decontamination including light-based and reactive oxygen-based technologies, as well as peroxide, chlorine dioxide, ozone, and electrolyzed oxidizing water.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.