Method for reducing microorganisms on produce using chlorine dioxide gas

US8920717B2 · kind B2 · utility

Assignee

• Purdue Research Foundation · US

Inventors

• Philip E. Nelson · West Lafayette, US
• Richard H. Linton · West Lafayette, US
• Yingchang Han · West Lafayette, US
• Travis L. Selby · Lafayette, US

Key dates

• Filing date: Jul 7, 2009
• Grant date: Dec 30, 2014
• Expiry date: Jul 24, 2030

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23B7/152
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

This invention provides a method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide.