Food Treatment

Food Treatment

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Publication : USDA ARS
Publication : USDA ARS
{Comparison of chlorine to chlorine dioxide byproducts} Formation of trichloromethane in wash water depended on type of cut-vegetables. Furthermore, citric acid contributed to a significant amount of trichloromethane formation.
·ars.usda.gov·
Publication : USDA ARS
Chlorine dioxide pouches can make produce safer and reduce spoilage
Chlorine dioxide pouches can make produce safer and reduce spoilage
Agricultural Research Service (ARS) scientists in Florida are helping a company develop a small plastic pouch designed to make produce safer. The pouch releases chlorine dioxide gas, which eliminates Escherichia coli bacteria and other pathogens from the surfaces of fruits and vegetables.
·phys.org·
Chlorine dioxide pouches can make produce safer and reduce spoilage
CD fogging of Fruit & Veg markets: Daxing District of Beijing has completed COVID fogging disinfection & nucleic acid detection | tellerreport.com
CD fogging of Fruit & Veg markets: Daxing District of Beijing has completed COVID fogging disinfection & nucleic acid detection | tellerreport.com
Daxing District has completed the epidemic prevention and elimination and nucleic acid detection  In the face of the new situation of epidemic prevention and control, the Market Supervision and Administration Bureau of Daxing District has comprehensively carried out anti-epidemic work such as environmental killing and nucleic acid detection around agricultural products market and dining halls. U...
·tellerreport.com·
CD fogging of Fruit & Veg markets: Daxing District of Beijing has completed COVID fogging disinfection & nucleic acid detection | tellerreport.com
Organic food production: Sanitizer materials and restrictions
Organic food production: Sanitizer materials and restrictions
Are there restrictions if my organic product doesn’t come into contact with sanitizers? You can use any sanitizer, disinfectant, or cleaner on food contact surfaces and equipment as long as it does not leave a residue or contact organic products, adding it to your Organic System Plan. If you use a sanitizer that leaves a … Continued
·tilth.org·
Organic food production: Sanitizer materials and restrictions
Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation
Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation
Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.
·mdpi.com·
Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation
Biofilm rarely forms on Food CONTACT Surfaces vs. NON-Contact
Biofilm rarely forms on Food CONTACT Surfaces vs. NON-Contact
(Non-CD) Biofilm formation will occur on solid surfaces in contact with a liquid. Organic and inorganic material in the liquid sediment onto the solid material. Subsequently, biologically active microorganisms will be attracted to this conditioned surface and adhere to it. The microbial cells will initiate g …
·pubmed.ncbi.nlm.nih.gov·
Biofilm rarely forms on Food CONTACT Surfaces vs. NON-Contact
Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm - PubMed
Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm - PubMed
CD & produce sanitizer more effective when combined in some cases agnst pathogens in water containing dishwashing detergent.
·pubmed.ncbi.nlm.nih.gov·
Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm - PubMed
(not CD related) Process engineering variables in the spray washing of meat and produce
(not CD related) Process engineering variables in the spray washing of meat and produce
*Impact of spray intensity & droplet size on washing effectiveness. Washing is a fundamental operation in the processing of produce. Aqueous spray energy can be, and often is, used to remove mineral, chemical, or biological contaminants from produce. A few advantages of spray washing o …
·pubmed.ncbi.nlm.nih.gov·
(not CD related) Process engineering variables in the spray washing of meat and produce
Overhead Spray better than Flumes for Sanitizing Tomatoes
Overhead Spray better than Flumes for Sanitizing Tomatoes
Overhead spray-applied sanitizers (inc CD) for the tomatoes --Non-recirculating, overhead spray brush roller system could offer a cost effective and efficacious way of washing tomatoes. The use large communal dump tanks in tomato processing has been suspected as a source of contamination
·pubmed.ncbi.nlm.nih.gov·
Overhead Spray better than Flumes for Sanitizing Tomatoes
Spray washing of tomatoes with chlorine dioxide to minimize Salmonella on inoculated fruit surfaces and cross-contamination from revolving brushes - PubMed
Spray washing of tomatoes with chlorine dioxide to minimize Salmonella on inoculated fruit surfaces and cross-contamination from revolving brushes - PubMed
Chlorine dioxide (ClO(2)) is an antimicrobial agent available for commercial produce washing. This study examined the efficacy of ClO(2) at 5 parts per million (ppm) during spray washing of tomatoes (5.0 ml/s per fruit) for preventing Salmonella enterica transfer from inoculated roller brushes to fr …
·pubmed.ncbi.nlm.nih.gov·
Spray washing of tomatoes with chlorine dioxide to minimize Salmonella on inoculated fruit surfaces and cross-contamination from revolving brushes - PubMed
Pathogens on fruit are hard to kill with CD once they have dried. *Cross*-contamination is easier to *prevent*.
Pathogens on fruit are hard to kill with CD once they have dried. *Cross*-contamination is easier to *prevent*.
Chlorine dioxide (ClO2) is an antimicrobial agent recognized for its disinfectant properties. In this study, the sanitizing effects of ClO2 solutions against Salmonella enterica and Erwinia carotovora in water, on tomato surfaces, and between loads of tomatoes were evaluated. In water, ClO2 at 5, 10 …
·pubmed.ncbi.nlm.nih.gov·
Pathogens on fruit are hard to kill with CD once they have dried. *Cross*-contamination is easier to *prevent*.
Aqueous chlorine dioxide treatment of CD Effects on microbial safety and produce quality (Nutrition, app, taste)
Aqueous chlorine dioxide treatment of CD Effects on microbial safety and produce quality (Nutrition, app, taste)
Microbial load on fresh fruit and vegetables causes decay and losses after harvest and may lead to foodborne illness in case of contamination with human pathogens on raw consumed produces. Washing with tap water only marginally reduces microorganisms attached to produce surfaces. Chlorine is widely …
·pubmed.ncbi.nlm.nih.gov·
Aqueous chlorine dioxide treatment of CD Effects on microbial safety and produce quality (Nutrition, app, taste)
Conditions Inside U.S. Poultry Processing Facilities may be ideal for starting an Influenza Pandemic - www.IC.tips
Conditions Inside U.S. Poultry Processing Facilities may be ideal for starting an Influenza Pandemic - www.IC.tips
Abstract In March 2017, more than 171,000 chickens in the United States had avian influenza. The current epidemics of avian influenza virus in China demonstrate that it is possible for humans with direct contact with infected poultry, or been in areas where infected poultry have been slaughtered can become sick and die from avian influenza.
·infectioncontrol.tips·
Conditions Inside U.S. Poultry Processing Facilities may be ideal for starting an Influenza Pandemic - www.IC.tips