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. 2020 Jun 3;11:1122. doi: 10.3389/fmicb.2020.01122

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Copyright © 2020 Shu, Singh, Karampudi, Bridges, Kitazumi, Wu and De los Reyes.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Growth reduction of E. coli on tomato treated with different concentrations of gaseous ClO₂. Tomato fruits were treated with 1 μg, 5 μg, or 10 μg ClO₂ per gram of ripe berries. Upper-case letters indicate significant difference (P < 0.05) caused by ClO₂ doses at the same time point. Lower-case letters indicate significant difference (P < 0.05) caused by time of exposure under the same ClO₂ dosage.