Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material.
Bibliographical noteFunding Information:
Author Kirtiraj K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).
All Science Journal Classification (ASJC) codes
- Environmental Chemistry