Factors Influencing Cl02 Gas Treatment

The efficacy of ClO2 gas treatment for decontamination of produce is affected by gas concentration, exposure time, RH, temperature, cut or intact surfaces, and microbial inoculation sites. The effects of ClO2 gas concentration (0.1 to 0.5mg/l), RH (55 to 95%), treatment time (7 to 135 minutes) and temperature (5 to 25°C) on inactivation of E. coli O157:H7 on green peppers have been

Relative humidity (%)

Relative humidity (%)

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