This study reported on the correlation between the amount of ClO residues on produce surfaces and the level of inactivation of pathogens after ClO gas treatment. Variations in RH have great effect on the solubilization of ClO gas on tomato surfaces considering that ClO residues on tomatoes increased with increasing RH. Also, the amount of ClO residues on tomatoes is positively correlated with the level of inactivation of pathogens. The results of this study provide insights for predicting inactivation patterns of foodborne pathogens by ClO gas for practical application by the fresh produce industry.