The effectiveness of closed-circulation gaseous chlorine dioxide or ozone treatment against bacterial pathogens on produce

Overall, ClO2 treatment resulted in maximum bacterial reductions of >7 log observed on carrots and tomatoes and 3.7 log on blueberries. Exposure gaseous O3 resulted in observed reductions of 1.2, 1.8, and 1.6 log and simultaneously resulted in noticeable bleaching carrot and tomato tissue as well. These results reported here indicate that gaseous ClO2 can be a suitable treatment when implemented correctly to reduce bacterial pathogens in a storage setting.