Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review

Suman Singh, Pradip K. Maji, Youn Suk Lee, Kirtiraj K. Gaikwad

Research output: Contribution to journalReview articlepeer-review

36 Citations (Scopus)


Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material.

Original languageEnglish
Pages (from-to)253-270
Number of pages18
JournalEnvironmental Chemistry Letters
Issue number1
Publication statusPublished - 2021 Feb

Bibliographical note

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© 2020, Springer Nature Switzerland AG.

All Science Journal Classification (ASJC) codes

  • Environmental Chemistry


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