Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets.

The objective of this research was to observe the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging on the quality of fresh chicken breasts under refrigerated storage for 15 days. Each chicken breast was inoculated with a 4-log CFU/ml culture of Salmonella Typhimurium (nalidixic acid-resistant strain) and placed into a barrier foam tray. Fast- or slow-release ClO2 sachets were placed next to the chicken in each package.