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1999 California Almond Board Report: Year One of Two Years
1999 California Almond Board Report: Year One of Two Years
"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. "
·rd.almondboard.com·
1999 California Almond Board Report: Year One of Two Years
Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas
Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas
The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona…
·sciencedirect.com·
Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas -Food Science of Animal Resources | Korea Science
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas -Food Science of Animal Resources | Korea Science
Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.
·koreascience.or.kr·
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas -Food Science of Animal Resources | Korea Science
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli, O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli, O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"Treatment with ClO2 at 4.1 mg/liter significantly (a = 50.05) reduced the population of foodborne pathogens on all produce."
·watermark.silverchair.com·
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli, O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"CA TriNova, Inc. [chlorine dioxide] consisted of two compartments: one containing a gran-ular porous solid impregnated with sodium chlorite and the othercontaining a granular porous solid impregnated with acid and anacid precursor (ferric chloride" "The mixture of chemicals in three sachets was formulatedto release ClO2gas into the cabinet (31.1 liters) at concentrationsof 1.4, 2.7, and 4.1 mg/liter within 5.4 to 10.5, 10.4 to 20.0, and20.5 to 30.8 min, respectively, at 23618C. Because gas phaseconcentration of **1 mg/liter is equivalent to 362 ppmv**, an alter-native way to report the concentrations of ClO2 gas released is 507, 977, and 1,484 ppmv within 5.4 to 10.5, 10.4 to 20.0, an d20.0 to 30.8 min, respectively." "supporting the observation that increased exposure of ClO2 to organic materials resulting from break-age of cellular structures caused by cutting, slicing, or shredding offers protection against inactivation." "As with cabbage and carrot, treatment had animmediate and significant adverse affect (a50.05) on sen-sory quality. " " hypothesis that interactions between fungal propagules and the epidermis of tomatoes retard penetration of ClO2 gas" "The ef-fects of a more rapid release of ClO2gas on inactivationof pathogens and on sensory quality should also be investigated."
·watermark.silverchair.com·
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
INACTIVATION OF SALMONELLA SPP. AND ESCHERICHIA COLI O157:H7 ON DIFFERENT FOOD COMMODITIES BY VOLATILE ANTIMICROBIALS
INACTIVATION OF SALMONELLA SPP. AND ESCHERICHIA COLI O157:H7 ON DIFFERENT FOOD COMMODITIES BY VOLATILE ANTIMICROBIALS
{Excellent example data against pathogens on specific foods} "ClO2 gas treatment at 0.6 and 1.24 ppm achieved 3.0 and 6.4 log reductions of E. coli O157:H7 on green peppers, however only 3.0 log reduction on injured green pepper surface. Another study showed that ClO2 is highly effective against L. monocytogenes and E. coli O157:H7 on the surface of whole produce, but not on shredded or sliced produce (94). Pao et al. (88) showed that 20 ppm chlorine dioxide in 2 s reduced more than 5 .0 log of Salmonella enterica. The same concentration required 1 min to achieve the same reduction on freshly spot-inoculated tomatoes, however this concentration after 171 min did not reduced the population significantly after drying the inoculum for 24 h at 24 ± 1 ºC. Reina et al. (93) showed that 2.8 ppm ClO2 is effective in killing planktonic cells in cooling water used to treat pickles, but had little effect on or in the fruit. Similar results were obtained by Costilow et al. (37) where 2.5 ppm was effective against microorganisms in water but not on and in cucumbers. Application of 4 mg/liter ClO2 gas (4000 ppm)to apples reduced the population of Listeria monocytogenes by 5.5 log and 3 mg/liter reduced the pathogen population by 7.4 log/5 g on green peppers. In addition to that, 1.2 mg/liter reduced E. coli O157:H7 population by 6.4 log on surface-injured green peppers compared to 1.5-1.7 log reduction by water wash. The use of 5 mg/liter (5000 ppm) chlorine dioxide gas for 1 h was significantly more effective against Salmonella spp. on the stem scar than aqueous solutions of 200 ppm sodium hypochlorite ( 2 min exposure) and 1200 ppm acidified sodium chlorite (2 min exposure) (128). Treating Salmonellaspp.-inoculated tomatoes with aqueous solutions of 200 ppm chlorine, 1200 acidified sodium chlorite and 87 ppm peroxyacetic acid reduced the population ˃ 1.0 log at tomatoes stem scar and ˃ 2.0 log at puncture wounds. However, chlorine dioxide gas reduced the population to undetectable limit at the stem scar but had no apparent effect against the pathogen at puncture wounds (128)."
·getd.libs.uga.edu·
INACTIVATION OF SALMONELLA SPP. AND ESCHERICHIA COLI O157:H7 ON DIFFERENT FOOD COMMODITIES BY VOLATILE ANTIMICROBIALS
Mucor piriformis - an overview | ScienceDirect Topics
Mucor piriformis - an overview | ScienceDirect Topics
****!!!*** "Treatment of pears inoculated with Botrytis cinerea, Mucor piriformis or P. expansum with 10 mg/ml chlorine dioxide for 10 min suppressed decay, but addition of 0.5 mg/ml of chlorine dioxide to flume water did not reduce decay of inoculated fruit. Chlorine dioxide reduced the population of E. coli O157:H7 on inoculated apples by only 2.5 logs at 80 mg/ml " " fungal mycelia are formed in Rhizopus- or Mucor-infected fruit stored in piles of bins or boxes in the packinghouse and leakage from decayed tissue, apart from being phytotoxic, carries inoculum that may easily infect adjacent healthy fruit by the action of pectolytic enzymes." "The disease control effect of COS has been considered to be one of the most important properties, corresponding directly to their possible biological applications... COS inhibited germination and growth of Botrytis cinerea and Mucor piriformis in strawberry fruit"
·sciencedirect.com·
Mucor piriformis - an overview | ScienceDirect Topics
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"The mixture of chemicals in three sachets was formulatedto release ClO2gas into the cabinet (31.1 liters) at concentrationsof 1.4, 2.7, and 4.1 mg/liter within 5.4 to 10.5, 10.4 to 20.0, and20.5 to 30.8 min, respectively, at 23618C. Because gas phaseconcentration of 1 mg/liter is equivalent to 362 ppmv, an alternative way to report the concentrations of ClO2 gas released is 507, 977, and 1,484 ppmv within 5.4 to 10.5, 10.4 to 20.0, and 20.0 to 30.8 min, respectively" "Substantial reductions in populations of pathogens on apples, tomatoes, and onions butnot peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2without markedly adverseeffects on sensory qualities."
·icatrinova.com·
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce