Food Treatment

Chlorine and chlorine dioxide (ClO2), common disinfecting and bleaching chemicals used in the food industry, are potent oxidizing and chlorinating agents. Unfortunately, little is known about the nature of the reactions of chlorine with organic food constituents. This presentation reviews published …

During the postharvest storage of broccoli, yellowing becomes a problem that affects the nutritional value and market value of broccoli. The aim of this study was to investigate the effect of chlori...

Sprouting is an irreversible deterioration of potato quality, which not only causes loss in their commercial value but also produces harmful toxins. As a popular disinfectant, ClO2 can inhibit the sprouting of potato tubers. Using transcriptomic and metabolomic approaches to understand the repressive mechanism of ClO2 in potato sprouting is yet to be reported. Sequencing the transcriptome and metabolome of potatoes treated with ClO2 in this study revealed a total of 3,119 differentially expressed genes, with 1,247 and 1,872 genes showing down- and upregulated expression, respectively. The majority of the downregulated genes were associated with plant hormone signal transduction, whereas upregulated differential genes were associated primarily with biological processes, such as phenylpropanoid biosynthesis and the mitogen-activated protein kinase (MAPK) signaling pathway. Metabonomic assays identified a total of 932 metabolites, with 33 and 52 metabolites being down- and upregulated, respectively. Downregulated metabolites were mostly alkaloids, amino acids, and their derivatives, whereas upregulated metabolites were composed mainly of flavonoids and coumarins. Integrated transcriptomic and metabolomic analyses showed that many different metabolites were regulated by several different genes, forming a complex regulatory network. These results provide new insights for understanding the mechanism of ClO2-mediated repression of potato sprouting.

Table 1: Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato

Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.

IntroductionChlorine dioxide (ClO2) is a safe and efficient bactericide with unique advantages in reducing foodborne illnesses, inhibiting microbial growth, and maintaining the nutritional quality of food. However, gaseous ClO2 is sensitive to heat, vibration, and light, which limits its application.MethodsIn this study, a ClO2 precursor-stabilized ClO2 aqueous solution was encapsulated by the double emulsion method, and a high-performance ClO2 self-releasing polyvinyl alcohol (PVA) film was prepared to investigate its performance and effect on blueberry quality during storage.ResultsThe self-releasing films had the best overall performance when the microcapsule content was 10% as the film's mechanical properties, thermal stability, and film barrier properties were significantly improved. The inhibition rates of Listeria monocytogenes and Escherichia coli were 93.69% and 95.55%, respectively, and the mycelial growth of Staphylococcus griseus was successfully inhibited. The resulting ClO2 self-releasing films were used for blueberry preservation, and an experimental study found that the ClO2 self-releasing antimicrobial film group delayed the quality decline of blueberries. During the 14-day storage period, no mold contamination was observed in the ClO2 self-releasing film group, and blueberries in the antibacterial film group had higher anthocyanin accumulation during the storage period.DiscussionResearch analysis showed that films containing ClO2 microcapsules are promisi...

CLO2 (Chlorine Dioxide) Dilute 1 gm in 1Liter of water, and apply once every 2 weeks.

"Chlorine dioxide gas has been successfully treated with cannabis with the presence of Aspergillus, the genus of over 185 species of fungus."

Bio-Cide Int'l ASC Chlorite FCN 739: "Mixing an aqueous solution of sodium chlorite with any GRAS acid to achieve a pH of 2.2 to 3.0 then further diluting this solution with a pH elevating agent (i.e., sodium bicarbonate, sodium carbonate, or an un-acidified sodium chlorite solution) to a final pH of 5.0 to 7.5. The final sodium chlorite concen- tration does not exceed 1200 mg/kg and the chlorine dioxide concentration does not exceed 30 mg/kg."

After a new regulation on the control of citrus canker (Xanthomonas citri subsp. citri) came into force in Brazil in 2017, the post-harvest sanitizati…

Phoenix business ProKure Solutions’ chloride dioxide technology used for disaster restoration also benefits growing medical cannabis market.

The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, ca…

"commercial scale system" "the CD gas treatment leaves no significant chemical residue on the tomatoes after 24 hrs."

Efficacy of chlorine dioxide (ClO2) gas in reducing Escherichia coli O157:H7 and Listeria monocytogenes on strawberries was determined using batch and continuous flow ClO2 gas treatment systems. Effects of continuous ClO2 gas treatment on total aerobic plate count, color, and residual ClO2 and chlor …

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO[2] ) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO[2] gas generated by a releasing agent, and the quality, ...

"‘Xiaobai’ apricots were treated with chlorine dioxide at rates of 0, 10, 100, 150, 1000 nl l−1 at 25 °C for 10 h. Fruits harvested at two developmental stages were used. The onset of ethylene production was delayed and respiration rate was reduced following ClO2 treatment." "after harvest, ClO2 treatment is efficient for extending the shelf life and maintaining the quality of ‘Xaobai’ apricots."

The effect of the ethylene receptor competitor 1-methylcyclopropene (1-MCP) and the legally approved disinfectant chlorine dioxide (ClO[2] ) on preservation of the green walnut fruit during storage was investigated. Green Chinese walnut fruit cv. Xilin ...

{Includes abstract} "Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. "

"PSDD Treatments Other Than MS: Work is underway with treatments of Clorox, chlorine dioxide, urea, plant extracts, and Telone through the PSDD. Each appears to have some value but not against old tree roots. These treatments are being evaluated on soils where old trees were treated with glyphosate 60 days before their removal. "

"Chlorine Dioxide: Nighttime delivery of 7 ppm chlorine dioxide dissolved in a 6-inch water application gave some nematode relief. The level of control was not adequate but neither was the treatment rate when soil is the medium being treated. "

Standard postharvest unit operations that rely on copious water contact, such as fruit unloading and washing, approach the criteria for a true critical control point in fresh tomato production. Performance data for approved sanitizers that reflect commercial systems are needed to set standards for a …

"The objectives of this project are to: 1) Understand phenotypic responses of spoilage microorganisms and mycotoxin-producing Aspergillus flavus on almond to gaseous ClO2 implemented during stockpiling; and 2) Characterize transcriptional changes in foodborne pathogens"

California Soda Company specializes in winery sanitation. We provide industrial cleaners, Eco-friendly sanitizers, additives, food grade products and chemical dispensing equipment. California Soda Company wanted to improve sanitization sustainability, and […]

ABSTRACT: Tissue browning and microbial growth are the main concerns associated with fresh-cut apples. In this study, effects of sodium chlorite (SC) and calcium propionate (CP), individually and co...