Gıda Endüstrisinde Yeni Bir Kimyasal Ajan: Klordioksit

Mehmet Seçkin Aday

Chlorine Dioxide: New Chemical Sanitizer in Food Industry

Year 2013, Volume: 11 Issue: 1, 76 - 82, 01.03.2013

Abstract

Chlorine dioxide is one of the strongest oxidants used in fruit and vegetables as a disinfectant agent. It has great potential in food industry due to its high bactericidal activity over a wide pH range and selectivity. In contrast to chlorine, it is effective at lower concentrations with low reaction time and does not produce any toxic or carcinogenic by-products as trihalomethanes and haloacetic acids in the presence of organic materials. This review discusses the chemical properties of chlorine dioxide, mechanisms of its antimicrobial action and its effect on microorganisms in fruit and vegetables

Keywords

Chlorine dioxide, Fruits, Vegetables

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