Food Treatment

(2018). Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review. Critical Reviews in Food Science and Nutrition: Vol. 58, No. 2, pp. 318-333.

2007. The efficacy of different concentrations (1, 3, 5, 10, and 15 ppm) of ClO2and various contacttimes (10 s; 1, 5, 10, 20, 30 min; and 1 h and 2 h) were studied

Chlorine dioxide (ClO2) gas was utilized for detoxifying aflatoxin B1 (AFB1) in corn for the first time. Four degradation compounds were identified by LC-MS as C17H13O8, C17H15O10, C16H15O10,...

"Gaseous chlorine dioxide fumigation can reduce membrane damage of longan pericarp."

1986. Oxidation of cysteine and methionine has been observed in flour treated with ClO2. Flour proteins also become more soluble when exposed to high ClO2 levels. ****** "Very little is known about the toxicity of the oxidized or chlorineated derivatives of amino acids and proteins. Certain amino acids, such as aspartic acid, tryptophan, and tyrosine, as well as proteinaceous materian may undergo halogenation to form dihaloacetonitriles and trihalomethanes, some of which have been shown to be genotoxic." The toxicities of the nonvolatile, halogenated or oxidized products are not known."

Fatty acid composition of wheat flour oils was measured. "Flour treated with chlorine dioxide (up to 120 p.p.m.) and stored for periods up to 15 weeks showed no changes in the fatty acid composition of the mixed oil extracted successively by light petroleum and acetone. Heavier treatment resulted in significant oxidative changes. "

1953?

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…