Efficacy of chlorine dioxide against Listeria monocytogenes in brine chilling solutions.

@article{Valderrama2009EfficacyOC,
  title={Efficacy of chlorine dioxide against Listeria monocytogenes in brine chilling solutions.},
  author={Wladir B Valderrama and Edward W. Mills and Catherine Nettles Cutter},
  journal={Journal of food protection},
  year={2009},
  volume={72 11},
  pages={2272-7}
}
Chilled brine solutions are used by the food industry to rapidly cool ready-to-eat meat products after cooking and before packaging. Chlorine dioxide (ClO(2)) was investigated as an antimicrobial additive to eliminate Listeria monocytogenes. Several experiments were performed using brine solutions made of sodium chloride (NaCl) and calcium chloride (CaCl(2)) inoculated with L. monocytogenes and/or treated with 3 ppm of ClO(2). First, 10 and 20% CaCl(2) and NaCl solutions (pH 7.0) were… CONTINUE READING