chlorine dioxide has been researched along with Food Poisoning in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 7 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Adhikari, A; Bhattacharya, D; Cason, C; Chhetri, VS; Luu, P; Suazo, A | 1 |
| Holley, RA; Visvalingam, J | 1 |
| Kang, DH; Kim, WJ; Park, SH | 1 |
| Fliss, I; Girard, M; Jean, J; Mattison, K | 1 |
| Hassenberg, K; Herppich, WB; Praeger, U | 1 |
| Chen, W; Shi, X; Wang, D; Yu, S; Zhang, D | 1 |
| Bhagat, A; Linton, RH; Mahmoud, BS | 1 |
1 review(s) available for chlorine dioxide and Food Poisoning
| Article | Year |
|---|---|
Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality-A review.
Topics: Anti-Infective Agents; Bacterial Load; Chlorine Compounds; Crops, Agricultural; Disinfectants; Food Contamination; Food Preservatives; Food Quality; Foodborne Diseases; Fruit; Fungi; Gram-Negative Bacteria; Gram-Positive Bacteria; Humans; Oxides; Solubility; Vegetables; Yeasts | 2018 |
6 other study(ies) available for chlorine dioxide and Food Poisoning
| Article | Year |
|---|---|
Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting.
Topics: Chlorine Compounds; Colony Count, Microbial; Food Microbiology; Food Safety; Foodborne Diseases; Listeria monocytogenes; Medicago sativa; Oxides; Ozone; Plant Roots; Seeds; Vegetables; Water | 2019 |
Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim.
Topics: Animals; Anti-Infective Agents; Cattle; Chlorides; Chlorine Compounds; Colony Count, Microbial; Escherichia coli; Escherichia coli Infections; Food Microbiology; Food Storage; Foodborne Diseases; Oxides; Peracetic Acid; Red Meat; Temperature; Time Factors | 2018 |
Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes.
Topics: Bacterial Load; Chlorine Compounds; Disinfectants; Escherichia coli O157; Food Microbiology; Foodborne Diseases; Humidity; Listeria monocytogenes; Oxides; Salmonella typhimurium; Solanum lycopersicum | 2018 |
Efficacy of oxidizing disinfectants at inactivating murine norovirus on ready-to-eat foods.
Topics: Animals; Blueberry Plants; Cell Line; Chlorine Compounds; Disinfectants; Disinfection; Foodborne Diseases; Fragaria; Fruit; Lactuca; Mice; Norovirus; Oxidation-Reduction; Oxides; Peracetic Acid; Sodium Hypochlorite; Vegetables; Virus Inactivation | 2016 |
Retention of Vibrio parahaemolyticus in oyster tissues after chlorine dioxide treatment.
Topics: Animals; Chlorine Compounds; Colony Count, Microbial; Disinfectants; Food Handling; Food Microbiology; Foodborne Diseases; Gastroenteritis; Humans; Ostreidae; Oxides; Seawater; Time Factors; Vibrio Infections; Vibrio parahaemolyticus | 2010 |
Inactivation of Salmonella enterica and Listeria monocytogenes inoculated on hydroponic tomatoes using chlorine dioxide gas.
Topics: Anti-Bacterial Agents; Ascorbic Acid; Chlorine Compounds; Colony Count, Microbial; Disinfectants; Disinfection; Food Handling; Food Microbiology; Food Preservation; Foodborne Diseases; Fruit; Fungi; Hydroponics; Kinetics; Listeria monocytogenes; Microbial Viability; Oxides; Pigmentation; Quality Control; Salmonella enterica; Solanum lycopersicum; Time Factors | 2010 |