Chlorine dioxide (ClO2) is an unstable green-yellowish gas with anirritating odor [1]. In water, ClO2 exists as free radicals and as apowerful oxidizing agent, it reacts easily with reducing agents. Нe endproducts of ClO2 reactions are chloride (Cl-), chlorite (ClO-), andchlorate (ClO3-) [2]. Chlorine dioxide is a promising food preservativeas a substitute for chlorine (Cl2) because unlike Cl2, it does not reactwith organic matters in foods to form harmful organohalogenbyproducts [3]. Chlorine dioxide can be used in aqueous and gaseousphases. Studies have demonstrated that both aqueous and gaseousClO2 are e??ectLve sanitizing agents which can inactivate a broadspectrum of microorganisms, such as bacteria, fungi, viruses, protozoa,and algae [4].
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