Inactivation of Listeria monocytogenes on ready-to-eat food processing equipment by chlorine dioxide gas

@inproceedings{Trinetta2012InactivationOL,
  title={Inactivation of Listeria monocytogenes on ready-to-eat food processing equipment by chlorine dioxide gas},
  author={Valentina Trinetta and Richa Vaid and Qin Xu and Richard H. Linton and Mark T. Morgan},
  year={2012}
}
The effectiveness of chlorine dioxide (ClO2) gas to control Listeria contamination on food contact and environmental surfaces was investigated in order to comply with the zero tolerance policy. Different ClO2 gas concentrations (0.3, 0.5, 1 and 2 mg/l) were evaluated in order to inactivate Listeria monocytogenes (planktonic cells and biofilms) on stainless steel coupons. An ideal condition was then selected, and its applicability was studied on a commercial meat slicer and an industrial hot-dog… CONTINUE READING

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