Food Treatment

"ClO2 treated fruit had inhibitedenzyme activity, such as polyphenol oxidase and peroxi-dase, that attributed to a significant role in the softening process(38), or inhibited respiration rate and ethylene biosynthesis, which reduced postharvest decay" "It was suggested thatClO2could reduce fruit metabolism, in addition to inhibiting weight loss and maintaining firmness" "Because ClO2inhibited cellwall protein synthesis, it could possibly reduce fruitsoftening as a result"

Chlorine dioxide (ClO(2)) gas is a strong oxidizing and sanitizing agent that has a broad and high biocidal effectiveness and big penetration ability; its efficacy to prolong the shelf-life of a minimally processed (MP) vegetable, grated carrots (Daucus carota L.), was tested in this study. Carrots …

Chlorine dioxide (ClO2) is a strong oxidizing agent that can be applied in solution as well as in the gaseous state. It has bactericidal, fungicidal a…

BACKGROUND Patulin, produced by Penicillium expansum in apple fruit, has side effects affecting human and animal health. The effect of chlorine dioxide (ClO2) on patulin production, and the mechanis...

A controlled-release chlorine dioxide (ClO[2] ) pouch was developed by sealing a slurry form of ClO[2] into semipermeable polymer film; the release properties of the pouch were monitored in containers with or without fruit. The pouch was affixed to the ...

Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine d…

"CA TriNova, Inc. [chlorine dioxide] consisted of two compartments: one containing a gran-ular porous solid impregnated with sodium chlorite and the othercontaining a granular porous solid impregnated with acid and anacid precursor (ferric chloride" "The mixture of chemicals in three sachets was formulatedto release ClO2gas into the cabinet (31.1 liters) at concentrationsof 1.4, 2.7, and 4.1 mg/liter within 5.4 to 10.5, 10.4 to 20.0, and20.5 to 30.8 min, respectively, at 23618C. Because gas phaseconcentration of **1 mg/liter is equivalent to 362 ppmv**, an alter-native way to report the concentrations of ClO2 gas released is 507, 977, and 1,484 ppmv within 5.4 to 10.5, 10.4 to 20.0, an d20.0 to 30.8 min, respectively." "supporting the observation that increased exposure of ClO2 to organic materials resulting from break-age of cellular structures caused by cutting, slicing, or shredding offers protection against inactivation." "As with cabbage and carrot, treatment had animmediate and significant adverse affect (a50.05) on sen-sory quality. " " hypothesis that interactions between fungal propagules and the epidermis of tomatoes retard penetration of ClO2 gas" "The ef-fects of a more rapid release of ClO2gas on inactivationof pathogens and on sensory quality should also be investigated."

Fresh-cut cantaloupes have been implicated in numerous foodborne outbreaks of salmonellosis. Commercial aqueous wash treatments are limited in their ability to inactivate Salmonella enterica. "

"The disinfection efficacy depends on various factors, e.g., the location of microorganisms and the organic load of the washing water." "On iceberg leaves, washing with 30 mg L−1 ClO2 pronouncedly (1 log) reduced loads of E. coli and S. enterica, while it only insignificantly (

2018

"leading to the loss of plasma membrane integrity, causing the cellular leakage. These data showed that ClO2 was effective for controlling grey mold caused by B. cinerea on green pepper and winter jujube, and the antifungal activity of ClO2 could be attributed to the disruption of cell membrane of the fungal pathogen."

ClO2 maintained the decay rate below 7.0% for up to 4 weeks of storage, whereas the decay rate of the control was approximately 20%. Moreover, the decay rate of fruit treated with 50 mg·L-1 ClO2 was maintained below 20% until the end of storage (6 weeks). In addition, 50 mg·L-1 fumigation completely prevented aerobic bacterial growth during the first 2 weeks of storage; after 6 weeks, the aerobic bacteria count in the groups treated with 30 mg·L-1 and 50 mg·L-1 ClO2 was 2.4 log colony-forming units per gram, which was 30% lower than that of the control. Total yeast and mold growth were also well controlled during storage, even with only 10 mg·L-1 of gaseous ClO2 fumigation. These data demonstrate that 30 - 50 mg·L-1 of gaseous ClO2fumigation suppressed postharvest jujube fruit decay by controlling fungal and bacterial growth on the surface"

The results showed that application of ClO2 gas was effective in reducing total respiration, cytochrome pathway respiration and the expression of LeCOX1, but no significant reduction in the activities of respiration-related enzymes was observed during storage. Fruit treated with ClO2 resulted in lower ethylene production. Furthermore, the expression of ethylene biosynthesis related genes, including LeACS2, LeACS4 and LeACO1 was reduced by the ClO2 treatment. These results indicate that ClO2 treatment might delay the ripening of tomato fruit, possibly by a mechanism involving suppression of respiration rate and ethylene biosynthesis."

"When ClO2 and the marine yeasts Debaryomyces hansenii and Rhodotorula minuta were applied to mango fruits, no signs of anthracnose disease incidence and lesion diameter were observed (LSD, p

"ClO2 + MC (7%) + mild heat (40 °C) obtained maximum bacterial reductions on almonds. SEM images displayed bacterial cells protected by almond and coupon crevices. Surrogate E. faecium and pathogenic Salmonella were statistically (P < 0.05) similar."

{Excellent example data against pathogens on specific foods} "ClO2 gas treatment at 0.6 and 1.24 ppm achieved 3.0 and 6.4 log reductions of E. coli O157:H7 on green peppers, however only 3.0 log reduction on injured green pepper surface. Another study showed that ClO2 is highly effective against L. monocytogenes and E. coli O157:H7 on the surface of whole produce, but not on shredded or sliced produce (94). Pao et al. (88) showed that 20 ppm chlorine dioxide in 2 s reduced more than 5 .0 log of Salmonella enterica. The same concentration required 1 min to achieve the same reduction on freshly spot-inoculated tomatoes, however this concentration after 171 min did not reduced the population significantly after drying the inoculum for 24 h at 24 ± 1 ºC. Reina et al. (93) showed that 2.8 ppm ClO2 is effective in killing planktonic cells in cooling water used to treat pickles, but had little effect on or in the fruit. Similar results were obtained by Costilow et al. (37) where 2.5 ppm was effective against microorganisms in water but not on and in cucumbers. Application of 4 mg/liter ClO2 gas (4000 ppm)to apples reduced the population of Listeria monocytogenes by 5.5 log and 3 mg/liter reduced the pathogen population by 7.4 log/5 g on green peppers. In addition to that, 1.2 mg/liter reduced E. coli O157:H7 population by 6.4 log on surface-injured green peppers compared to 1.5-1.7 log reduction by water wash. The use of 5 mg/liter (5000 ppm) chlorine dioxide gas for 1 h was significantly more effective against Salmonella spp. on the stem scar than aqueous solutions of 200 ppm sodium hypochlorite ( 2 min exposure) and 1200 ppm acidified sodium chlorite (2 min exposure) (128). Treating Salmonellaspp.-inoculated tomatoes with aqueous solutions of 200 ppm chlorine, 1200 acidified sodium chlorite and 87 ppm peroxyacetic acid reduced the population ˃ 1.0 log at tomatoes stem scar and ˃ 2.0 log at puncture wounds. However, chlorine dioxide gas reduced the population to undetectable limit at the stem scar but had no apparent effect against the pathogen at puncture wounds (128)."

****!!!*** "Treatment of pears inoculated with Botrytis cinerea, Mucor piriformis or P. expansum with 10 mg/ml chlorine dioxide for 10 min suppressed decay, but addition of 0.5 mg/ml of chlorine dioxide to flume water did not reduce decay of inoculated fruit. Chlorine dioxide reduced the population of E. coli O157:H7 on inoculated apples by only 2.5 logs at 80 mg/ml " " fungal mycelia are formed in Rhizopus- or Mucor-infected fruit stored in piles of bins or boxes in the packinghouse and leakage from decayed tissue, apart from being phytotoxic, carries inoculum that may easily infect adjacent healthy fruit by the action of pectolytic enzymes." "The disease control effect of COS has been considered to be one of the most important properties, corresponding directly to their possible biological applications... COS inhibited germination and growth of Botrytis cinerea and Mucor piriformis in strawberry fruit"

{Good summary information} The food and beverage industry has embraced chlorine dioxide as the preferred method for resetting the environments and ensuring the safety of foods.

"some of the major disinfectants available for usage today. These include chlorine, chlorine dioxide, ozone, ethanol, hydrogen peroxide, organic acids, and electrolyzed water." "Information is given on experimental reports, practical application, phytotoxicity, residues, advantages, disadvantages and mode of action of the compounds and technologies. Special emphasis is given to vapor and gas phase applications due to their unexploited potential and to some complementary technologies that have been reported in recent years. The conclusion from the many details in this review is that disinfection is an important tool to ensure management of postharvest decay of fresh produce. In some cases, disinfection is a precondition to successful implementation of major postharvest technologies and in particular cases it can become the major technology. An important aspect arising from this review is also that some of the bad reputation of chemical disinfectants is unjustified because they leave no or non-toxic levels of residues and their environmental impact is minor in view of their potential benefits."

"In vitro tests with conidial or sporangiospore suspensions of Botrytis cinerea, Penicillium expansum, Mucor piriformis, and Cryptosporiopsis perennans demonstrated >99% spore mortality within 1 min when the fungi were exposed to aqueous chlorine dioxide at 3 or 5 μg · ml-1 [I think this is the same as 3 or 5 ppm]. Longer exposure times were necessary to achieve similar spore mortalities with 1 μg · ml-1. Of the fungi tested, B. cinerea and P. expansum were the least sensitive to ClO2. In comparison with the number recovered from untreated control areas, the number of filamentous fungi recovered was significantly lower in swipe tests from hard surfaces such as belts and pads in a commercial apple and pear packinghouse after treatment of surfaces with a 14.0- to 18.0-μg · ml-1 ClO2 foam formulation. Chlorine dioxide has desirable properties as a sanitizing agent for postharvest decay management when residues of postharvest fungicides are not desired or allowed."