Chlorine dioxide treatment of seafoods to reduce bacterial loads

Various seafoods were treated with fresh chlorine dioxide (ClO2) solutions (20, 40, 100, and 200 ppm total available ClO2) in 3.5% brine for 5 min, an d bacterial loads and sensory quality were evaluated after 0, 3, and 7 d st orage on ice. The ClO2 treated groups at each time period had lower bacteri al counts than nontreated and brine-treated groups. The differences in bact erial counts were significant, especially for groups treated with 100 and 2 00 ppm ClO2, Treated Cl-2, solutions contained very low or no bacterial loa ds. Treated red grouper and salmon with 100 or 200 ppm ClO2 developed skin discoloration (lighter color) and a chocolate color in the gills.