Food Treatment

Food Treatment

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Apples fresh from the wash
Apples fresh from the wash
{chlorine dioxide treatment of water} "Elimination of the odour produced during onion-slicing. Significant improvement of the microbiological and visual quality of the apple juice concentrate. Reduction of the operating costs thanks to lower water consumption and reuse of water vapour"
·prominent.com·
Apples fresh from the wash
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
KEEPER® Professional Poultry - Bio-Cide International
KEEPER® Professional Poultry - Bio-Cide International
"KEEPER® Professional is an FDA and FSIS approved [21 CFR 173.325, USDA FSIS Directive 7120.1 & FCN 739] antimicrobial agent that is used to eliminate pathogens, extend shelf-life and improve the quality of poultry products. KEEPER® Professional is approved as acidified sodium chlorite (ASC) for the processing of poultry carcasses, parts and organs, and for processed, comminuted, and formed meats as a component of a spray or dip at concentrations up to 1200 ppm, and at or near a neutral pH." "Use KEEPER® Professional as a processing aid to: ...Meet the required efficacy without altering or destroying the organoleptics of products, ... Gain confidence of USDA inspectors by using the most trusted antimicrobial intervention technology, Upgrade your HACCP Plan" "KEEPER® Professional has been shown to be more effective than other common sanitizers including peracetic acid and sodium hypochlorite (chlorine)." "Effective over a broad pH range (1-10)...Can be used as dip or spray... Resists neutralization due to organic load... Exempt from declaration on the food product label... KOSHER certifed... Organic Certifed" "KEEPER® Professional Technology has distinct advantages over other ASC products via FCN 739 which allows Keeper to be delivered up to 1200 ppm with no lower limit. FCN 739 also allows KEEPER® Professional to be applied at or near neutral pH promoting a favorable organoleptic advantage versus technologies employing their chemistry at less than a 2.9 pH." "To increase the speed of kill and efficacy of KEEPER® Professional , the pH of the solution shall be reduced with any Food Grade GRAS acid to acidify the Sodium Chlorite."
·bio-cide.com·
KEEPER® Professional Poultry - Bio-Cide International
Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce | Semantic Scholar
Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce | Semantic Scholar
Abstract Background Gaseous/volatile active compounds are effective tools for pre-harvest and postharvest management/preservation of fresh produce, e.g., 1-methylcyclopropene (1-MCP) and ethylene for regulating ripening, and chlorine dioxide (ClO2) and sulfur dioxide (SO2) for inhibiting microbial growth. Various approaches for their stabilization and controlled release have been developed to improve the safety and maintain the quality of fresh produce. Scope and approach This paper reviews and categorizes the approaches to stabilize and control the release of selected active compounds, including 1-MCP, ClO2, ethylene, SO2, and essential oils. Knowledge and research gaps are also discussed. Examples of some commercially available systems are used to demonstrate how to stabilize and achieve controlled release for different applications and purposes. Key findings and conclusion Various methods can be used to develop formulations/compositions in different forms to achieve stabilization and controlled release. Since moisture/water is often used to initiate the release, most methods focus on controlling water penetration into the formulation/composition. Among various forms of application, fumigation in storage rooms is the most commonly applied. There is also a growing interest to develop controlled release packaging systems. More efforts are needed to understand the physical and chemical interactions between the active compounds and the formulation/composition to predict the retention and release kinetics of the active compounds. Researchers should also be mindful of the regulatory limitations of these compounds to ensure the practicality of the research data.
·semanticscholar.org·
Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce | Semantic Scholar
Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C - PubMed
Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C - PubMed
"stabilized solution of sodium chlorite in vinegar (VSC)" "Inclusion of BV as an ingredient in uncured turkey breast, alone or in combination with VSC added to the package, appreciably suppressed outgrowth of L. monocytogenes during an extended refrigerated shelf life."
·pubmed.ncbi.nlm.nih.gov·
Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C - PubMed
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
The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa) - PubMed
The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa) - PubMed
The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildo …
·pubmed.ncbi.nlm.nih.gov·
The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa) - PubMed
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·etd.ohiolink.edu·
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The potential of gaseous chlorine dioxide for the control of citrus postharvest stem-end rot caused by Lasiodiplodia theobromae - PubMed
The potential of gaseous chlorine dioxide for the control of citrus postharvest stem-end rot caused by Lasiodiplodia theobromae - PubMed
The focus of this study was to develop technologies using chlorine dioxide (ClO2) gas to control postharvest stem-end rot of citrus caused by Lasiodiplodia theobromae. Mycelial growth of L. theobromae on potato dextrose agar (PDA) plugs was completely inhibited by a 24-h ClO …
·pubmed.ncbi.nlm.nih.gov·
The potential of gaseous chlorine dioxide for the control of citrus postharvest stem-end rot caused by Lasiodiplodia theobromae - PubMed
Pride Packing Co. Tries Chlorine Dioxide
Pride Packing Co. Tries Chlorine Dioxide
"expert panelists... agreed chlorine dioxide effectively kills mold spores and destructive pathogens at concentrations from 0.25 to 5.0 ppm"
·ch2o.com·
Pride Packing Co. Tries Chlorine Dioxide
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
HPLC determination of chlorate metabolism in bovine ruminal fluid: Journal of Environmental Science and Health
HPLC determination of chlorate metabolism in bovine ruminal fluid: Journal of Environmental Science and Health
"Salmonella and Escherichia coli are two bacteria that are important causes of human and animal disease worldwide. Chlorate is converted in the cell to chlorite, which is lethal to these bacteria." "chlorite reacts with or binds a component(s) or is reduced to chloride in bovine ruminal fluid resulting in low chlorite measurements." "The concentration of chlorate was more rapidly lowered (P < 0.01) under anaerobic compared to aerobic incubation conditions. Chlorate alone or chlorate supplemented with the reductants sodium lactate or glycerol were bactericidal in anaerobic incubations. In anaerobic culture, the addition of sodium formate to chlorate-fortified ruminal fluid appeared to decrease chlorate concentrations; however, formate also appeared to moderate the bactericidal effect of chlorate against E. coli. Addition of the reductants, glycerol or lactate, to chlorate-fortified ruminal fluid did not increase the killing of E. coli at 24 h, but may be useful when the reducing equivalents are limiting as in waste holding reservoirs or composting systems required for intense animal production."
·tandfonline.com·
HPLC determination of chlorate metabolism in bovine ruminal fluid: Journal of Environmental Science and Health
Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements
Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements
"explained that storage temperature also has a very significant effect on respiration rate."
·researchgate.net·
Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements