Food Treatment

Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of ...

"It appears that the 20% calcium chloride affects the activity of chlorine dioxide by potentially binding up the compound, interfering with activity, or diminishing the oxidizing capacity. As such, the use of calcium chloride brine solutions at a 20% concentration should be carefully evaluated for use in combination with 3 ppm chlorine dioxide. And finally, 3 ppm chlorine dioxide was not effective for reducing L. monocytogenes in spent brine solutions from hot dogs and hams due to the presence of organic and possibly inorganic material. Interventions, such as filtration of spent brine solutions prior to disinfection with chlorine dioxide, should be investigated "

"TBA values for both raw and cooked poultry exposed to chlorine dioxide-containing process water did not significantly differ from that for poultry exposed to tap water."

Request PDF | On Mar 1, 2017, Zhao Chen published A Focus on Chlorine Dioxide: The Promising Food Preservative | Find, read and cite all the research you need on ResearchGate

{Included testing with acidified sodium chlorite, & chlorine dioxide,}

"emitting sachets of chlorine dioxide have been evaluated for their antimicrobial activity against major foodborne pathogens (Ellis et al., 2006; Park and Kang, 2015). Shin et al. (2011) reported reductions of S. Typhimurium and L. monocytogenes on raw chicken breasts when sachets of chlorine dioxide were used in combination with modified atmosphere packaging. Similar results were reported by Ellis et al. (2006), with reductions of about 1 log10 CFU/g on chicken breasts under refrigerated storage."

ABSTRACT Salmonella Typhimurium and Listeria monocytogenes are major bacterial pathogens associated with poultry products. A controlled released ClO2 sachet applied with modified atmosphere packagi...

Request PDF | Chlorine dioxide for minimally processed produce preservation: A review | Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms.... | Find, read and cite all the research you need on ResearchGate

"the content of malondialdehyde and nucleic acid leakage (OD260) of P. digitatum markedly increased, and the mycelial morphology was seriously damaged with increased ClO2 concentration." "These results indicated that ClO2 could inhibit fungal growth by destroying the membrane integrity of P. digitatum, and the use of ClO2 may be an alternative strategy to control green mold in postharvest citrus fruits."

The food industry relies heavily on chlorine dioxide for many treatment applications. Approved by the EPA for potable water applications and by the FDA for use as a disinfectant in the processing of foods and beverages, chlorine dioxide is the perfect solution to many of the problems food and beverage companies encounter on equipment, in drains and floor areas and in their air and water supplies. PureLine Solutions patented equipment options and pre-cursor chemicals are also NSF certified.

"chlorine dioxide, acidified sodiumchlorite, or trisodium phosphate are efficient against spoilage and pathogenic bacteria present on poultry carcasses in terms of reducing the pathogen load, albeit not in eliminating it... sensory effects of these products on poultry are negligible. Reactive agents like chlorine dioxide, acidified sodium chlorite and peroxyacids may induce chemical changes in poultry carcasses. However, reaction products have not been identified and consequently a toxicological evaluation is not possible."

In chilling freshly slaughtered hog carcasses the bleaching effect of a bactericidal spray is eliminated by the use of chlorine dioxide in a concentration sufficient to inhibit the protein synthesis mechanism of bacteria. The concentration required for this purpose, which may be in the range of 5 to 25 parts per million (ppm), is so small that it produces very little if any oxidation; hence the characteristic bleaching effect of chlorine dioxide is avoided. The skin color of carcasses so sprayed is unaffected by the process.

Because of the escape of contaminated gut contents, the number of Campylobacter spp. recovered from broiler carcasses increases during... | Find, read and cite all the research you need on ResearchGate

The use of about 1/7 as much CIO2 as CI2 would be less corrosive to processing equipment and provide the poultry industry with an alternative bactericide to chlorine.

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

Jan 2019 "Acidified sodium chlorite, and zinc sulfate will be permitted as synthetic substances allowed for use in organic livestock production. Activated charcoal and the other permitted substances in the last bullet point are important medical tools that provide medical relief to animals raised for food."

***Specific examples measuring air concentration -How to control CD concentration in air, & ppm reduction when aerosolized -The concentration of aerosolized ClO2 was 23, 34, 45, and 61 ppm, respectively, at 100, 200, 300 and 400 ppm of ClO2 working solution concentration, respectively, showing significant differences from baseline measurements. The significant low concentration in aerosolized ClO2 likely resulted from the evaporation of ClO2 during the process of particles formation in the nebulizer. The pH level was negatively correlated with the concentration of aqueous ClO2."The concentration of aerosolized ClO2 was 23, 34, 45, and 61 ppm, respectively, at 100, 200, 300 and 400 ppm of ClO2 working solution concentration, respectively, showing significant differences from baseline measurements. The significant low concentration in aerosolized ClO2 likely resulted from the evaporation of ClO2 during the process of particles formation in the nebulizer. The pH level was negatively correlated with the concentration of aqueous ClO2.""The advantage of aerosol ClO2 is that it does not need humidifier"

Microbial food safety is very important to modern food science and human beings due to outbreaks of foodborne infections and intoxications. Therefore, the emphasis of the proposed research is protecting human heath against food poisoning and bacterial infection. Control of foodborne pathogens and the reduction in the potential health risks to consumers from pathogens is one of the most urgent problems confronting the food industry. Chemical agents with antimicrobial activity have been used as one of the most traditional techniques. However, consumers today are increasingly concerned about t...

PDF | The effect of chlorine dioxide (ClO2) gas on the safety and quality of blueberries was studied. In vitro studies revealed that both ClO2 gas... | Find, read and cite all the research you need on ResearchGate

Agricultural Research Service (ARS) scientists in Florida are helping a company develop a small plastic pouch designed to make produce safer. The pouch releases chlorine dioxide gas, which eliminates Escherichia coli bacteria and other pathogens from the surfaces of fruits and vegetables.

Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO2) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes seeded on sweet potatoes. Sweet potatoes were spot inoculated (4.2 to 5.7 log CFU/cm2) with multi-strain co...

Information on chemical contaminants that can cause foodborne illness including acrylamide, BPA, pesticides, and more.

"no Salmonella was detected from samples treated with 200 ppm chlorine and 80 ppm PAA. On the other hand, Salmonella was consistently recovered from mango and water samples treated with chlorine dioxide (5 ppm). This ****reduced antimicrobial efficacy can be attributed to the sharp decline in residual chlorine dioxide concentrations in wash water****. Further, reductions in residual chlorine and PAA concentrations were also observed over time. Therefore, to ensure the sustained antimicrobial activity of chlorine and PAA, it is critical to regularly monitor and replenish the disinfectant in wash water."

Antimicrobial treatment of fresh produce wash water can enable water reuse by avoiding microbial cross-contamination. In this study, the efficacy of chlorine dioxide (ClO2; 2–3 mg/L) to maintain the microbiological quality of process wash water in a tomato packinghouse was assessed. Different parameters were measured, including the physicochemical characteristics of the wash water [pH, oxidation-reduction potential (ORP), chemical oxygen demand (COD), absorbance at 254 nm (UVA254), temperature, electrical conductivity (EC)], the levels of different microorganisms present in water and in the...ClO2 could be a suitable option for the reuse of wash water in commercial packinghouses, as it reduces the microbial populations in wash water while not leading to the presence of disinfection by-products, such as chlorate, in the final product.