Food Treatment

Food Treatment

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Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas - PubMed
Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas - PubMed
The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole cantaloupe and treated with ClO(2) gas at different concentrations (0.5, 1.0, 1.5, 3.0 and 5.0 mg l(-1)) for different times (0 …
·pubmed.ncbi.nlm.nih.gov·
Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas - PubMed
Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability
Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability
We developed and validated a treatment to inactivate Escherichia coli O157:H7 on radish seeds without decreasing seed viability. Treatments with aqueous ClO[2] followed by drying and dry-heat treatments were evaluated for efficacy to inactivate the pathogen. ...
·ncbi.nlm.nih.gov·
Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability
Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity - PubMed
Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity - PubMed
This study was done to develop a method to inactivate Escherichia coli O157:H7 on radish and cabbage seeds using simultaneous treatments with gaseous chlorine dioxide (ClO2) and heat at high relative humidity (RH) without decreasing seeds' viability. Gaseous ClO2 was spontaneou …
·pubmed.ncbi.nlm.nih.gov·
Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity - PubMed
Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat - PubMed
Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat - PubMed
Sanitizing radish seeds intended for edible sprout production was achieved by applying simultaneous treatments with gaseous chlorine dioxide (ClO2), high relative humidity (RH, 100%), and mild heat (55°C). Gaseous ClO2 was produced from aqueous ClO2 (0.66ml) by mixin …
·pubmed.ncbi.nlm.nih.gov·
Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat - PubMed
A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage
A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage
Listeria monocytogenes (L. monocytogenes) causes an estimated 1600 foodborne illnesses and 260 deaths annually in the U.S. These outbreaks are a major concern for the apple industry since fresh produce cannot be treated with thermal technologies for pathogen ...
·ncbi.nlm.nih.gov·
A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage
Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere - PubMed
Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere - PubMed
The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and qualit …
·pubmed.ncbi.nlm.nih.gov·
Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere - PubMed
Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere - PubMed
Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere - PubMed
As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent bacterial behaviour under suboptimal storage conditions. For this purpose Camp …
·pubmed.ncbi.nlm.nih.gov·
Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere - PubMed
Chlorine/Bleach on Crops ~USDA
Chlorine/Bleach on Crops ~USDA
{Chlorine Dioxide & other chems evaluation for use with Crops} "To form chlorine dioxide, sodium chlorate (NaClO3) and sulfuric acid (H2SO4) are reacted with sulfur dioxide (SO2), or chloric acid is reacted with methanol (CH3OH) (HSDB, 2005). Alternatively, chlorine dioxide can be formed with chlorine (Cl2) and sodium chlorite; sodium hypochlorite with hydrochloric acid; potassium chlorate with sulfuric acid; or by passing nitrogen dioxide through a column of sodium chlorate." "Although chlorite in water may move into groundwater, reactions with soil and sediments may reduce the amount of chlorite reaching groundwater. The toxic action of chlorite is primarily in the form of oxidative damage to red blood cells at doses as low as 10 mg/kg of body weight. Toxic reaction products are not known to occur when chlorite is mixed with organic materials. EPA has set a maximum contaminant level (MCL) of 249 0.8 mg/L for chlorine dioxide in drinking water and 1 mg/L for chlorite"
·ams.usda.gov·
Chlorine/Bleach on Crops ~USDA
Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef - PubMed
Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef - PubMed
The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g cubes of cooked regular or spicy roast beef. The samples were allowed t …
·pubmed.ncbi.nlm.nih.gov·
Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef - PubMed
Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide enhances antioxidant capacity and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling
Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide enhances antioxidant capacity and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling
"Hydrogen peroxide (H2O2) is known to be a signaling molecule involved in the activation of plant defense against both biotic and abiotic stresses. " "assays indicated that antioxidant capacity was enhanced in treated fruit. H2O2 concentrations increased immediately after the fumigation in treated fruit, reaching a maximum within 6–12 h. Treatments increased expression of the plasma membrane nicotinamide adenine dinucleotide phosphate oxidase (RbohD) and superoxide dismutase (SOD). Subsequent nicotinamide adenine dinucleotide phosphate oxidase (NOX) and superoxide dismutase activity surges coincided with the rise of H2O2. " "These results suggested that SO2 and/or ClO2 fumigation triggers the NOX-dependent H2O2 generation, which could activate the antioxidant response in longan aimed to overcome the subsequent H2O2 production, thereby reducing the pericarp browning and maintaining fruit quality"
·sciencedirect.com·
Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide enhances antioxidant capacity and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling
Chlorine Dioxide
Chlorine Dioxide
Chlorine Dioxide is used in the winery as an alternative to chlorinated cleaners because of the magnitude of the effect that chlorine has on wine quality through the formation of TCA."
·wineserver.ucdavis.edu·
Chlorine Dioxide
OMRI Updates Generic Materials List
OMRI Updates Generic Materials List
(July 30, 2012) Responding to recent changes in policy from the National Organic Program (NOP), the Board of Directors has voted to update the OMRI Generic Materials List© (GML). The update became e
·omri.org·
OMRI Updates Generic Materials List
Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin
Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin
"Parasites generally survive chemical disinfection, making its application at effective doses often unsuitable at an industrial scale. Ozone and chlorine dioxide are the most promising in terms of efficacy and dosage, nevertheless challenges remain in their application especially for the most fragile produce" "Although the infectious Cryptosporidium load was significantly reduced, Cyclospora sporulation was not affected. Thus, it was concluded that chlorine dioxide was not suitable as a sanitizer against parasitic contamination in the fresh produce industry"
·sciencedirect.com·
Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation
The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum ...
·ncbi.nlm.nih.gov·
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation