Abstract
ABSTRACTChlorine dioxide (ClO2) was very effective in killing microorganisms in waters used for handling cucumbers. It was at least 10 times more effective than chlorine or acidified solutions of stabilized chlorine dioxide (Anthium Dioxcide, International Chemicals, Clark, NJ). Model systems indicated that feeding rates of 20‐35 ppm/hr were adequate to maintain effective and detectable residues of ClO2 in both washing and hydrocooler waters. However, holding cucumbers in water with even high concentrations (100 ppm) of ClO2 failed to (a) significantly reduce populations of microbes found in blended samples, (b) influence the initiation of a natural lactic acid fermentation after brining the cucumbers, or (c) delay the development of visible microbial growth during storage of cucumbers.
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