Microbial contamination of produce leads to foodborne illness and food spoilage, representing a costly and deadly problem for the food industry

Disinfecting produce with the correct dose of chlorine dioxide (CLO2) gas dramatically reduces microbial contamination in produce, thereby significantly reducing foodborne illness and spoilage. There are currently no field-practical tests to confirm that CLO2 exposure dose has been sufficient to achieve the needed microbial kill rate on produce. This project is focused on the development and demonstration of a chemical dose indicator (CDI) targeting relevant CLO2 doses for tomatoes and cantaloupe. Tomatoes and cantaloupe were chosen because they are large markets, are highly susceptible to microbial infection, and have been approved by EPA and FDA for safe CLO2 treatment. While targeting tomatoes and cantaloupe initially, CLO2 treatment and cdis are applicable to almost all produce. The CDI would provide a simple visual indication that produce has received a high enough CLO2 dose to kill microbes on the produce. The CDI would provide proof of CLO2 treatment throughout the produce supply chain, allowing retailers and consumers to verify that produce is safe and resistant to spoilage.