Application of chlorine dioxide-based hurdle technology to improve microbial food safety-A review

In recent years, a variety of conventional and novel food sanitation technologies have been developed, among which some may adversely affect the organoleptic properties and the nutrients of foods. The increasing demand for fresh-like foods has promoted efforts for developing innovative technologies. The detrimental effects of some technologies on the sensorial and nutritional values of foods could be overcome by using the hurdle technology that has become a promising approach. The interest in using chlorine dioxide for food sanitation has increased due to its many advantages over chlorine such as its powerful antimicrobial activity and less formation of harmful disinfection by-products. However, using chlorine dioxide to achieve a complete pathogen elimination from foods is still hard. In this context, chlorine dioxide has been combined with other technologies to enhance microbial food safety. This review, therefore, aims to present the application of chlorine dioxide-based hurdle technology through sequential or simultaneous treatments to control foodborne pathogens. The antimicrobial effects of chlorine dioxide combined with thermal and non-thermal physical, chemical, and biological technol-ogies on various foodborne pathogens in a wide range of food commodities are critically reviewed.

Automated summary

In recent years, various conventional and novel food sanitation technologies have been developed. The use of hurdle technology has become a promising approach to overcome the adverse effects of some technologies on the organoleptic properties and nutrients of foods. Chlorine dioxide has gained interest as a food sanitation agent due to its powerful antimicrobial activity and less formation of harmful by-products. However, achieving complete pathogen elimination from foods using chlorine dioxide is still challenging. Therefore, combining chlorine dioxide with other technologies can enhance microbial food safety.