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Updated: Aug 28, 2025

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

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Reduction of Aspergillus flavus and aflatoxin on almond kernels using gaseous chlorine dioxide fumigation

Bhargavi Rane1, Alison Lacombe2, Jiewen Guan1

  • 1Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA.

Food Chemistry
|September 20, 2022
PubMed

Keywords:
AlmondsAspergillus flavusChlorine dioxide gasQualityToxin-producing fungiaflatoxin (AFB1)

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