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

The almond industry suffers product losses caused by mold growth and toxin contamination. Gaseous chlorine dioxide (ClO) has the potential for postharvest reduction of mycotoxic Aspergillus flavus. In this study, almonds inoculated with A.

A Review: Gaseous Interventions for Control in Fresh Apple Cold Storage.

(. ) causes an estimated 1600 foodborne illnesses and 260 deaths annually in the U.S.

Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns.

Gaseous treatments with ClO and O on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of gaseous antimicrobial intervention with ClO or O to reduce foodborne pathogens (Shiga toxin-producing Escherichia coli, serovars of Salmonella enterica, and Listeria monocytogenes) inoculated on almonds and peppercorns maintained under various conditions.