Chlorine dioxide pouches make fresh produce safer

31 August 2017

Agricultural Research Service (ARS) scientists in Florida US are helping a company develop a small plastic pouch designed to make produce safer. The pouch releases chlorine dioxide gas, which eliminates Escherichia coli bacteria and other pathogens from the surfaces of fruits and vegetables. The pouches are about half the size of a credit card and can be packed into shipping containers.
At least 25% of the fruits and vegetables produced worldwide are lost after harvest because of spoilage from microbial contamination, Bai says. And E. coli and other pathogens on the surface of produce can cause illness if the produce isn’t well washed or cooked (Article USDA AgResearch Magazine, July 2017).
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