Food Treatment

Semantic Scholar extracted view of "Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce" by Hui-Erh Chai et al.

Semantic Scholar extracted view of "Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns" by Hui-Erh Chai et al.

"evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references"

ABSTRACT. In situ generation of chlorine dioxide to reduce microbial populations on produce surfaces has been shown to be effective on produce models. This study examined the treatment for decontamination of bacterial pathogens on whole cantaloupes and sprout seeds. Whole cantaloupes, mung beans, and alfalfa seeds were inoculated with Salmonella, Listeria monocytogenes, and Shiga toxin–producing Escherichia coli, sprayed with or dipped in 0.4 to 1.6% sodium chlorite (NaClO2) solutions, dried, and treated with 6 mM hydrochloric acid (HCl; sequential treatment). Controls were samples treated with NaClO2 or HCl (individual treatment). The pathogen populations on samples before and after treatments were enumerated to determine the reductions of pathogen populations by the treatments. The methods of applying NaClO2 and HCl (dipping for 30 min or spraying 0.2 g on cantaloupe rind [2 by 2 cm]), NaClO2 concentrations of 0.4 to 1.6% for cantaloupes, and treatment times of 5, 15, and 30 min for sprout seeds were evaluated to identify treatment parameters. For cantaloupes treated with spraying with 1.6% NaClO2, the sequential treatment caused significantly (P 0.05) higher reductions (6.2 to 7.7 log CFU/cm2) than the combined reductions (3.2 to 5.2 log CFU/cm2) by the individual treatments. For cantaloupes treated by dipping in 1.6% NaClO2 and by spraying with 0.4 and 0.8% NaClO2, the reductions caused by the sequential treatment were not significantly (P 0.05) different from those by the individual treatments. For mung beans, sequential 15- and 30-min treatments caused significantly (P 0.05) higher reductions of 4.3 to 5.0 and 4.7 to 6.7 log CFU/g, respectively, than the individual treatments. The sequential 15-min treatment also caused high reductions of 5.1 to 7.3 log CFU/g on alfalfa seeds. The treatments did not bleach the color of cantaloupes and did not affect the germination rates of mung beans and alfalfa seeds. This study identified 1.6% NaClO2 and 6 mM HCl for sequential spraying treatment for cantaloupes and for sequential dipping (15-min) treatment for mung beans and alfalfa seeds that may be used for decontamination of whole cantaloupes and sprout seeds.HIGHLIGHTSSequential application of NaClO2 and HCl for surface decontamination was examined.Treatment parameters were identified for cantaloupe, mungs bean, and alfalfa seed.The effective concentrations were 1.6% NaClO2 and 6 mM HCl.The method of applying the chemicals was sequential spraying for cantaloupe.The application was sequential dipping for 15 min for mung bean and alfalfa seed.

The effect of controlled-release chlorine dioxide (ClO2) gas on the safety and quality of grapefruit was studied. The experiments were run under controlled chamber systems with inoculated fruit, and in boxed fruit under commercial conditions. For the inoculation test, fruit artificially inoculated with either Escherichia coli or Penicillium digitatum, or naturally inoculated Xanthomonas citri ssp. citri (Xcc) (fruits with citrus canker lesions), were incubated in a chamber containing a dose equivalent to 0–60 mg·L−1 of pure ClO2 as an antimicrobial agent. After 24 hours, the microbial population on treated grapefruit was significantly reduced compared with that of control fruit: a dosage of 5 mg·L−1 completely inhibit the growth of E. coli and P. digitatum, but a dosage of 60 mg·L−1 was needed to completely kill Xcc. For the simulated commercial experiment, fruit were harvested in late Oct. 2015 passed through a commercial packing line, and packed in 29 L citrus boxes. ClO2 packets were attached to the top lids with the following five treatments: fast-release, slow-release, slow/fast-release combination (each containing 14.5 mg·L−1 of pure ClO2), double dose fast-release (containing 29 mg·L−1 of ClO2), and control. After 6 weeks of storage at 10 °C (to simulate storage and transportation) + 1 week of storage at 20 °C (to simulate retail marketing), the fruit quality was evaluated. The slow-release treatment at standard dose exhibited the best antimicrobial activity, reducing total aerobic bacterial count and yeast/mold count by 0.95 and 0.94 log colony-forming units (cfu)/g of fruit, respectively, and maintained the best visual, sensory, and overall quality. However, the higher dosage treatments resulted in phytotoxicity as evidenced by peel browning.

{Includes interpretive summary and technical abstract}

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 …

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. ...

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 …

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 …

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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 ...

This research evaluated the potential effects of liquid ClO2, zeolite and silica gel sachets systems combing with MAP treatments in preserving the quality parameters of fresh strawberries.

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 …

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 …

{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"

"There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of"

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 …

"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"

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."

FDA-approved food additives prove effective at controlling bacteria on tomatoes preharvest.

(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