Chlorine dioxide gas is a relatively new sanitizer in the food industry and has more accessibility than its aqueous form. Depending on the generation method of ClO2, there can be byproducts like chlorite and chlorate ions that can decrease the disinfectant efficacy and purity of ClO2. Recently, a new technology has been developed that generates chlorine dioxide without using chlorine gas. This new electrochemical method generates gaseous chlorine dioxide from aqueous sodium chlorite (NaClO2). Unlike earlier methods, there is reduced generation of byproducts, including chlorite and chlorate. Additionally, the purity of ClO2 obtained by this method can be as high as 98%.
The aim of this study was to evaluate the effect of ClO2 gas, generated by the electrochemical method, against the foodborne microorganisms occurring on slaughter equipment and livestock carcasses. Using AISI 304 stainless steel in livestock processing equipment, the disinfectant effect of chlorine dioxide gas, in presence of organic matter such as yeast extract and feces, on E. coli and S. typhimurium contamination, was examined. Both E. coli and S. typhimurium counts were reduced by more than 5 log cycles in presence of 2.5% and 5% feces. When beef, pork skin, and chicken wings were treated with chlorine dioxide gas, despite significant differences in comparison with the control group, the microbial count was reduced by less than 2 log cycles.
Overall, our results confirmed the applicability of gaseous chlorine dioxide as a disinfectant in livestock processing equipment and livestock products.

Abstract
 INTRODUCTION
 MATERIALS AND METHODS
  ClO2 gas system
  Bacterial preparation
  Carrier test
  Preparation of stainless steel coupons
  Microbiological analysis
  Statistical analysis
 RESULTS
  Bactericidal effect of chlorine dioxide gas on stainlesssteel coupon depends on dry time
  Bactericidal effects of chlorine dioxide gas against E.coli with 2.5% and 5% organic materials
  Bactericidal effect of chlorine dioxide gas against S.typhimurium with 2.5% and 5% organic material
  Bactericidal effects of chlorine dioxide gas against E.coli and S. typhimurium on beef surface
  Bactericidal effects of chlorine dioxide gas against E.coli and S. typhimurium on pork surface
  Bactericidal effect of chlorine dioxide gas against E.coli and S. typhimurium on chicken surface
 DISCUSSION
 REFERENCES

• Soojin Lee(College of Veterinary Medicine, Konkuk University)
• Hansung Chung(College of Veterinary Medicine, Konkuk University)
• Kwanghoon Choi(College of Veterinary Medicine, Konkuk University)
• Donghoon Myeong(College of Veterinary Medicine, Konkuk University)
• Kyoungju Song(Purgofarm Research Center)
• Nonghoon Choe(College of Veterinary Medicine, Konkuk University) Corresponding Author
• Sejin Oh(College of Veterinary Medicine, Konkuk University,)