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 evaluating actual yield, practical feasibility, or basic chemistry of the technology. In this study, our aim was to evaluate ClO₂ precursors, sodium chlorite and citric acid, under disparate but applicable conditions. First, we modeled production of ClO₂ from the powdered precursors with three different masses, sample ID 1, 2, and 3, at room (18 °C) and refrigeration (2 °C) temperatures. Second, we investigated the effects of a water reservoir on ClO₂ production. Third, we assessed collection method issues that may impact reported ClO₂ values. Finally, we evaluated the precursor's efficacy against three common foodborne pathogens: Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes on a glass surface between 15- to 60-min treatment times. Over 25 h the precursors produced between 1.87- to 37.76- and 0.87- to 4.19-mg ClO₂ under 18 and 2 °C, respectively, demonstrating that low temperatures reduced ClO₂ reported yield. Peak rates of production at 18 °C were estimated to be 3.51 mg/h, 3.83 mg/h, and 4.78 mg/h for sample ID 1, 2, and 3, respectively. Modeling the rate of production indicated that sample IDs had significantly (p < 0.0065) different rates of production, with sample ID 1 having the quickest production rate. Under 2 °C, these rates were <1 mg/h of all masses tested and did not follow the same production pattern observed at 18 °C. Under controlled conditions, availability of a water reservoir significantly increased ClO₂ production by >15 fold. We also determined that the reservoir placement could affect reported ClO₂ concentrations. At the same time, ClO₂ was able to reduce all three pathogens in <45 min by >6-log₁₀ CFU/carrier and performed significantly better at refrigeration temperature compared to room temperature.

发达国家面临的各种食品安全问题要求对当前的食品安全干预技术和化学方法进行创新。在高效处理方面已进行了多项创新，例如二氧化氯（ClO ₂）。但是，许多创新都无法评估该技术的实际产量，实际可行性或基本化学性质。在这项研究中，我们的目的是在不同但适用的条件下评估ClO ₂前体，亚氯酸钠和柠檬酸。首先，我们模拟了在室温（18°C）和冷藏（2°C）下由三种不同质量的粉末状前体（样品ID 1、2和3）生产ClO _2的过程。其次，我们研究了储水库对ClO _2的影响生产。第三，我们评估了可能影响报告的ClO ₂值的收集方法问题。最后，我们在15至60分钟的处理时间之间评估了前体对三种常见食源性病原体的功效：沙门氏菌，大肠杆菌O157：H7和单核细胞增生性李斯特菌。在25小时内，前体在18和2°C下分别产生1.87- 37.76-和0.87-4.19 mg的ClO ₂，表明低温降低了ClO ₂报告的产量。样品ID 1、2和3在18°C时的峰值生产率分别估计为3.51 mg / h，3.83 mg / h和4.78 mg / h。对生产率的建模表明，样品ID的生产率显着不同（p <0.0065），其中样品ID 1的生产率最高。在2°C下，这些速率小于所有测试质量的1 mg / h，并且未遵循在18°C下观察到的相同生产模式。在受控条件下，可使用水库使ClO _2的产量显着增加了15倍以上。我们还确定了储层布置可能会影响所报告的ClO ₂浓度。同时，ClO ₂能够在<45分钟内将所有三种病原体减少> 6-log ₁₀ 与室温相比，CFU /载体在制冷温度下的性能要好得多。