Evaluation of chlorine dioxide gas release rates from dry precursors intended for applied technologies under disparate conditions and their effects on Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes

The diverse food safety issues facing developed countries require innovations to current food safety intervention technologies and chemistries. Several innovations have been made to highly efficacious treatments, such as chlorine dioxide (ClO2). However, many of the innovations stop short of evaluat...

Ausführliche Beschreibung