Chlorine dioxide gas is a relatively new sanitizer in the food industry that has more accessibility than its aqueous form. Depending on the method by which ClO2 gas is generated, there can be byproducts like chlorite and chlorate ions, which can decrease its disinfectant effect and purity. Recently, new technology that generates chlorine dioxide without using chlorine gas has been developed to remove those defects. This new electrochemical method generates gaseous chlorine dioxide from aqueous sodium chlorite (NaClO2). The present study was conducted to evaluate the effects of ClO2 gas generated by an electrochemical method against foodborne microorganisms. To accomplish this, ClO2 gas at different concentrations (1, 5, 10 and 20 ppm) was applied to E. coli and S. Typhimurium for different exposure times (1, 5, 10, 15 and 20 min) under room temperature conditions at <40% relative humidity. The results revealed ClO2 gas was highly effective for the inactivation of E. coli and S. Typhimurium and showed a reduction in populations of over 5 log CFU/ml under ambient conditions with low relative humidity (30–40%). In conclusion, ClO2 gas treatment is highly applicable to control of foodborne pathogens.

INTRODUCTION
 MATERIALS AND METHOD
  ClO2 gas system
  Bacterial preparation
  Susceptibility of microorganisms to chlorine dioxide gas
  Microbiological analysis
  Statistical analysis
 RESULTS
  Effects of gaseous ClO2 against E. coli
  Effects of gaseous ClO2 against S. Typhimurium
 DISCUSSION
 ACKNOWLEDGEMENTS
 REFERENCES

• Soojin Lee(College of Veterinary Medicine, Konkuk University)
• Sejin Oh(College of Veterinary Medicine, Konkuk University)
• Hansung Chung(College of Veterinary Medicine, Konkuk University)
• Donghoon Myung(College of Veterinary Medicine, Konkuk University)
• Kyoungju Song(Purgofarm research center)
• Nonghoon Choe(College of Veterinary Medicine, Konkuk University) Corresponding Author