Discover how Chlorine Dioxide is transforming food and beverage sanitation, providing a safer and more efficient solution compared to conventional cleaning methods.

New uses for existing technologies are being deployed in foodservice establishments to prevent persistent pathogens like Salmonella, and viral pathogens like norovirus and Hepatitis A, on surfaces where continuous sanitation and disinfection is needed. 

Ongoing research funded by the Center for Produce Safety aims to evaluate the efficacy of commercially available sanitizers against common foodborne pathogens and biofilms encountered during tree fruit harvesting, and then conduct a validation study of the best-performing treatments at commercial facilities.

A recent study is one of the first to explore the interactions between rotavirus, hepatitis A, and norovirus with biofilms comprising spoilage bacteria and lactic acid bacteria on plastic, stainless steel, and glass surfaces.