This study compared the biocidal e¡ect of chlorine dioxide spray with traditional chlorine wash on
shrimp and craw¢sh tail meat. Treatments included aqueous chlorine (hypochlorite) (10^40mgl1)
and chlorine dioxide (10^40)mgl1 combined with and without a high-pressure prewash (600 psi).
Standard aerobic and psychrotrophic bacteria were evaluated for up to 21days. Samples treated with
chlorine dioxide in both treatment techniques had lower aerobic and psychrotrophic counts
(Po0?001) than any combination of other treatments tested. Reductions were from1to 4 log10 (increasinga
s initial concentration of chlorine dioxide increased). Pressure application increased the effectiveness
of both sanitizers and water wash by at least 0?5 log. Chlorine residuals of 18^51mg g1
were present in aqueous chlorine treatment of 30 ppm. No chlorine residuals were present following
chlorine dioxide treatments.