Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

► Suspended and dissolved solids in water interfere with efficacy of chlorine dioxide as a process aide. ► Maintaining redox potential and chlorine dioxide dose is compromised as wash water increases in turbidity. ► Turbidity increase parallels the contact time required for a 5-log inactivation of S. enterica. ► S. enterica serovar significantly affects the dose × time for a 6-log kill at any assayed temperature. ► Water quality and temperature are key considerations for control of cross-contamination by S. enterica.