Chlorine dioxide is a new food processing technology used. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.
This work is supported by the Agriculture and Food Research Initiative competitive grant program A4131 (grant no. 2015-69003-23410/project accession no. 1005440, “Enhancing the Safety and Quality of Fresh Produce and Low-Moisture Foods by Waterless Nonthermal Technologies”) from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.