Food Treatment

BACKGROUND Treatments for the disinfection of irrigation water have to be evaluated by demonstration tests carried out under commercial settings taking into account not only their antimicrobial acti...

(2020).

Alicyclobacillus acidoterrestris is a thermophilic spore-forming bacterium that spoils acidic juices. In the orchard, apples may be contaminated with …

Enteric pathogens such as Shiga-toxin producing Escherichia coli (STEC) and Salmonella spp. continue to be a major food safety concern for the beef in…

The efficacy of chlorine dioxide (ClO2) gas in inactivating a mixture of Escherichia coli O157:H7 (C7927, EDL933, 204P) on different apple surfaces wa…

"Mold growth on coffee beans varied significantly depending on storage temperature and humidity, and pre-ClO2 treatment."

"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"

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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 ...

{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"

(2008)

(2003) {Includes chlorine dioxide and acidified sodium chlorite}

2021. "At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents."

Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controll…

The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona…

"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."

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.

"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."

2013

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.

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 …

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 …

Chlorine dioxide (ClO2) gas was generated from a mixture of sodium chlorite and ferric chloride plus water (impregnated into zeolite) in a Tyvek sachet over a 2- or 24-h period. The gas wa...