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Abstract
Effectiveness of chlorine dioxide gas generated in self-contained sachets suitable for use in retail operations to reduce pathogen contamination in mixed produce containers was explored. Kale, oranges, celery, and cucumbers inoculated with Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes were treated with either 20 mg ClO2 gas/kg produce, 200 ppm hypochlorite, or 80 ppm peracetic acid (PAA) and compared to no gas and water controls. Pathogen numbers were reduced by 2.66 log CFU/ml of rinsate on produce treated with ClO2 gas regardless of the produce type or condition, and this treatment was significantly different from the others and controls. PAA and chlorine treatments were not statistically different and produced reductions of 1.96 and 1.89 log CFU/ml of rinsate, respectively. ClO2 gas generated in self-generating sachets may be a practical, convenient delivery method and superior to commonly used sanitizers in decontaminating mixed types of produce used in retail juicing operations.