• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.211-215
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• 2020

Currently, most of the chlorine dioxide gas is processed at the beginning of storage or distribution. It has the disadvantage of not being able to continuously process gas since there is no system that can continuously process it during the distribution process. Therefore, in order to minimize changes in freshness and quality during the distribution process of agrifood, there is a need for a sustained-release chlorine dioxide gas treatment technology that can be continuously released. Therefore, in this study, the film to be used was examined so that the chlorine dioxide gas can be continuously released for a certain period of time, the concentration of the reactant and the viscosity at the time of the reaction were determined, and a chlorine dioxide gas gel pack was manufactured using this optimal condition. In addition, the gel pack was used to measure the amount of chlorine dioxide gas released and the sterilization effect of food poisoning bacteria.

• Journal of Sensor Science and Technology
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• v.29 no.3
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• pp.211-214
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• 2020

Chlorine dioxide is very effective gas for sterilization or disinfection (in manufacturing), and does not produce harmful by-products after use. However, if its concentration exceeds 10 %, it become explosive and cannot be compressed or stored. Therefore, it is necessary to measure its concentration. In this study, the concentration of chlorine dioxide with a high oxidizing strength was measured using a metal oxide sensor. The sensor was a commercially available TGS series from Figaro. The sensitivity of the sensor was inversely proportional to a low concentration of chlorine dioxide gas below 6 ppm and returned to the initial resistance at about 6 ppm. When the gas concentration reached multiples of 10 ppm, resistance of the sensor increased to several megaohms.

• Polymer(Korea)
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• v.37 no.5
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• pp.553-556
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• 2013

Chlorine dioxide gas has an excellent ability for sterilization and deodorization, and is harmless to humans. However, it is very unstable and explosive as it is highly concentrated, thus its use in the air clean fields has been limited. Therefore, there is need to control chlorine dioxide gas at a low concentration for a long time. Chlorine dioxide gas could be produced slowly and sustainedly since the release of acetic acid from the polymer hydrogels delayed the reaction between acetic acid and sodium chlorite. In addition, as the amount of both acetic acid sodium chlorite loaded within the hydrogel and on the membrane increased, respectively, the generation amount of chlorine dioxide gas increased. The result shows that the use of polymer hydrogels has the potential to control the generation of chlorine dioxide gas.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.100-108
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• 2016

Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO₂ gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO₂ each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.308-312
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• 2018

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

• Food Science and Preservation
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• v.24 no.5
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• pp.608-614
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• 2017

This study was conducted to investigate the effect of chlorine dioxide fumigation as a substitute for sulfur fumigation which has been used as a method to prevent the quality change of persimmon during storage and distribution process. Dried persimmons were treated with chlorine dioxide gas concentration (0, 15 30, and 45 ppm) and time (0, 15, 30, and 45 min) and microbiological changes, texture properties and color of the treated samples were investigated during storage at room temperature. Total aerobic bacteria, yeast and mold numbers after chlorine dioxide gas fumigation were decreased when compared with the control group. The inhibitory effects of total aerobic bacteria, yeast, and mold were observed during storage. The texture properties and color value of dried persimmons were not affected by chlorine dioxide gas fumigation concentration and time. There was no difference in quality between chlorine dioxide gas fumigation treatment group and control group. These results suggested that chlorine dioxide gas fumigation treatment can be utilized as a processing technique to secure microbiological storage stability of dried persimmons.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.17-27
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• 2013

The effects of chlorine dioxide gas ($ClO_2$) treatments between high-concentration-short-time and low-concentration-long-time on maintaining the quality of cherry tomatoes (Lycopersicon esculentum Mill. cv 'unicorn') were investigated. Tomatoes were treated with 5 ppm for 10 min and 10 ppm for 3 min as high-concentration-short-time $ClO_2$ gas treatment conditions and 1 ppm for once a day interval in terms of low-concentration-long-time $ClO_2$ gas treatment condition, respectively. After $ClO_2$ gas treatments, tomatoes were storage at 5 and $23^{\circ}C$ for 7 days. Weight loss, changes in tomato color, firmness, soluble solids content, pH, growth of total microorganism, and decay rate were evaluated. On day 7, tomatoes treated with chlorine dioxide gas showed low values of respiratory rate, total microbial growth, and decay rate compared to those of tomato without chlorine dioxide gas treatment. Additionally, tomatoes treated the chlorine dioxide were kept the values of firmness and soluble solids content during storage. However, chlorine dioxide gas treatment on tomatoes had no direct effect on weight loss, pH, and color. Results showed that both $ClO_2$ concentration and treatment time played the important roles for keeping the quality of tomatoes during storage. Tomatoes with chlorine dioxide gas treatment of low-concentration-long-time had more effective values of firmness, the total microbial growth, and decay rate than those with two chlorine dioxide gas treatments of high-concentration-short-time. Results suggest the potential use of chlorine dioxide gas treatment of low-concentration-long-time as an highly effective method for keeping the freshness of cherry tomato.

• Journal of Internet of Things and Convergence
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• v.6 no.2
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• pp.19-24
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• 2020

In the present study, using biological information of bacteria and biochemical information of chlorine dioxide gas, Gram-positive bacteria, e.g., Alloiococcus otitis, Erysipelothrix rhusiopathiae, Staphylococcus caprae, Staphylococcus lentus, and gram-negative bacteria, e.g., Acinetobacter baumannii complex, Aeromonas salmonicida, Brucella melitensis, Oligella ureolytica were used whether a plastic kit to release ClO₂ gas could inhibit their growth. Overall, chlorine dioxide gas showed about 99% inhibition of bacterial growth, with less than 10 CFU. However, it was found that Gram positive Alloiococcus otitis and Gram negative Aeromonas salmonicida had more than about 50 CFU. When comparing the results of experiments with several bacteria, it suggested that the concentration of chlorine dioxide gas would be at least 10 ppm to 400 ppm for the bacterial inhibition. The results of this study could be used as basic data to evaluate the clinical usefulness of chlorine dioxide gas. If this study helps with prior knowledge to help clinicians to recognize and prevent the presence of micro-organisms that cause infections in hospitals, it would be helpful for activities such as patient care as a convergence field. In the future, it is considered that the research results will be the basis for rapidly inhibiting the microbes infected with patients by utilizing data of the information of the microbes that are inhibited for chlorine dioxide gas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.601-604
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• 2009

This study was conducted to examine the effect of aqueous chlorine dioxide treatment as a washing method on removal of pesticide residues. Three pesticides of chlorpyrifos, diazinon, and metalaxyl, which are commonly used in vegetable crops, were treated with 10, 50, and 100 ppm of aqueous chlorine dioxide and decomposition of the pesticides was determined using gas chromatography. Three pesticides used in this study were decomposed by aqueous chlorine dioxide treatment and removal rate was proportional to treatment time as well as concentration of aqueous chlorine dioxide. In particular, 100 ppm of aqueous chlorine dioxide treatment decreased the pesticides efficiently. In addition, lettuce was treated by dipping in distilled water and 100 ppm aqueous chlorine dioxide, respectively, and was compared regarding removal efficiency of the pesticides. The results revealed that washing with 100 ppm aqueous chlorine dioxide for 10 min was the most effective for removing the pesticides. These results suggest that aqueous chlorine dioxide can be used as a washing method of fresh produce to remove the residual of pesticides.

• Biomedical Science Letters
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• v.24 no.3
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• pp.270-274
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• 2018

Chlorine dioxide ($ClO_2$) gas is a neutral chlorine compound. $ClO_2$ gas was proven to effectively decontaminate different environments, such as hospital rooms, ambulances, biosafety level 3 laboratories, and cafeterias. In this study, to evaluate the effects of $ClO_2$ gas, bacteria of clinical importance were applied. Staphylococci, Streptococci and Bacillus strains were applied and Klebsiella, and others e.g., Escherichia coli, Shigella, Salmonella, Serratia were also done for the inhibitory analysis. Bacteria plates were applied with a hygiene stick, namely, "FarmeTok (Medistick/Puristic)" to produce $ClO_2$. $ClO_2$-releasing hygiene stick showed the very strong inhibition of bacterial growth but had different inhibitions to the bacteria above 96.7% except for MRSA of 90% inhibition. It is difficult to explain why the MRSA were not inhibited less than others at this point. It can be only suggested that more releasing $ClO_2$ should be essential to kill or inhibit the MRSA. B. subtilis, S. agalactiae, S. pyogenes, E. coli O157:H7, S. typhi (S. enterica serotype typhi) and S. marcesence were inhibited over 99%. This study will provide fundamental data to research growth inhibition by $ClO_2$ gas with bacteria of clinical importance value.