A Focus on Chlorine Dioxide: The Promising Food Preservative
نویسنده
چکیده
Chlorine dioxide (ClO2) is an unstable green-yellowish gas with an irritating odor [1]. In water, ClO2 exists as free radicals and as a powerful oxidizing agent, it reacts easily with reducing agents. The end products of ClO2 reactions are chloride (Cl-), chlorite (ClO-), and chlorate (ClO3) [2]. Chlorine dioxide is a promising food preservative as a substitute for chlorine (Cl2) because unlike Cl2, it does not react with organic matters in foods to form harmful organohalogen byproducts [3]. Chlorine dioxide can be used in aqueous and gaseous phases. Studies have demonstrated that both aqueous and gaseous ClO2 are effective sanitizing agents which can inactivate a broad spectrum of microorganisms, such as bacteria, fungi, viruses, protozoa, and algae [4].
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