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Food Safety Case Study with Cl02 - Selective Micro Selective Micro Technologies

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Food Safety Case Study:
Validation of the Use of Chlorine Dioxide in Reducing Microbial Contamination on Raw Fruits and Vegetables


Pure chlorine dioxide was tested at 5ppm concentration and for total 1 minute contact time. The experiment was to determine the antimicrobial properties of pure chlorine dioxide after drop-spotting inoculation over each surface of raw agricultural commodity (RAC).

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