Food Treatment

March 2020.

The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms.

"Although Listeria is relatively rare, it is considered the most deadly of the food-borne pathogens with a 20 percent fatality rate..."no tolerance" ..if one organism is found on a piece of food, the whole batch must be discarded" "The chlorine dioxide process is "extraordinarily" better than other chemical methods of eliminating pathogens on produce." ""Oxidizing agents disrupt the cell membrane, in this case of the bacteria, and this causes the cell to die," he said. "The chlorine dioxide gas is 1,000 times more effective than any other method tried so far for eliminating food-borne pathogens."" "They don't believe this process will work well on already cut fruits and vegetables, and not at all for some varieties, such as lettuce, because it would likely affect the color."

Environmental Health Perspectives is an Open Access journal published by the National Institute of Environmental Health Sciences.

Request PDF | Acidified Sodium Chlorite Antimicrobial Treatment of Broiler Carcasses | An acidified sodium chlorite (ASC) solution was investigated for its antimicrobial effects on broiler carcasses processed under conditions similar... | Find, read and cite all the research you need on ResearchGate

A dry chemical sachet was assessed for inactivation of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 as well as five yeasts and molds known for blueberry spoilage. Fresh blueberry samples (100 g) were separately inoculated with cocktails of L. monocytogenes, Salmonella, E. coli O157:H7 (three strains each), or yeasts and molds (five strains each) to contain approximately 10(6) CFU/g and exposed to ClO2 (4 mg/liter, 0.16 mg/g) for 12 h in a sealed 20-liter container (99.9% relative humidity) at approximately 22 degrees C. After gassing, 25 g of blueberries was added to 225 ml of neutralizing buffer, pulsified for 1 min, and plated using standard procedures to quantify survivors.

When ready-to-eat salami was treated in a closed system with 36Cl-labeled ClO2 (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered 36ClO2 was converted to 36Cl-chloride ion (>97%), trace levels of chlorate (

The results for total microbial counts revealed that chlorine dioxide at a concentration of 100 parts per million by volume (ppmv) could potentially kill all microbes within 3 days of the evaluation period. Freshness of eggs improved in the presence of chlorine dioxide (50 and 100 ppmv) compared to that of eggs without chlorine dioxide treatment. At a higher concentration of chlorine dioxide (100 ppmv), reduction of the yolk index was less compared to control eggs without treatment. Further, the pH level of control unwashed eggs were lower than that of eggs treated with chlorine dioxide

There is need for in-package anti-microbial technology to control microbial growth on packaged fresh food. This research evaluated the feasibility of …

Salmonella enterica is a major food safety issue for the spice industry. Slow-releasing chlorine dioxide (ClO2) gas from self-contained sachets, which…

ARS scientists and an industry partner developed chlorine dioxide pouches designed to make produce safer.

Fate and distribution studies were conducted with [36Cl]-chlorine dioxide in avocados, eggs, onions, and sweet potatoes. Experiments utilized sealed, darkened chambers, 5 mg of 36ClO2 (g), and two-hour exposure periods. Total radioactive residues were quantitated in gas purges, tank rinses, reaction chambers, and on fractions specific to each food. Deposition of the radioactive residue was mostly a surface phenomenon; transfer of radioactivity into albumen occurred in egg, but radioactivity did not penetrate the onion tunic and only small amounts of activity were present in avocado flesh. Potato skin contained essentially all the potato radiochlorine. Regardless of the food product, nearly all radioactive residue was present in edible tissues as chloride ions; the chlorite ion was present only in egg-rinse water. Small amounts (10% or less) of radioactivity were present as chlorate ions, which would be a useful marker compound for chlorine dioxide sanitation.

2020. Meat-processing plants: "For CoVs with weak resistance to bacteriocidal substances, staff should wash both hands with detergent before entering the workplace followed by disinfection with 75% alcohol or disinfection with 50 ppm of available chlorine. " For disinfection of factory: "Chlorine dioxide (20 g/m3, 100–200 mg/kg)"

Abstract The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO2). The parameter of cho...

Someprocessingaidsaremoreeffectiveforspecificapplications(e.g.,trisodiumphosphateinairversusimmersion)

Both E. coli and S. typhimurium counts were reduced by more than 5 log cycles in presence of 2.5% and 5% feces. When beef, pork skin, and chicken wings were treated with chlorine dioxide gas, despite significant differences in comparison with the control group, the microbial count was reduced by less than 2 log cycles.

Read about how post-rinse sanitizing with chlorine dioxide works from Birko experts on our blog.

FruitGard® is a dry product that can be easily used to sanitize fruits and vegetables while in storage either in refrigeration or on the shelves (FCN 000949)

"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 alternative 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, and 20.0 to 30.8 min, respectively" "Substantial reductions in populations of pathogens on apples, tomatoes, and onions butnot peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2without markedly adverseeffects on sensory qualities."

"Chlorine dioxide (ClO2) has many advantages as a fungicide in comparison to chlorine, NaClO, and ozone, and it can be used for sterilization and preservation due to its strong oxidizing properties. ClO2 gas is more widely used in food safety and food preservation than its aqueous solutions. However, the ClO2 gas produced on a large scale from a chemical reactor cannot be applied to food in small packages. Several recent reports have discussed the use of ClO2 self-releasing packaging. This article highlights the systematic evaluation of the performance of ClO2 alone and in combination with other treatments, such as 1-MCP, chitosan, and UV irradiation, in maintaining food safety and freshness of agricultural products. This article also focuses on the biological functions and mechanisms of ClO2-mediated preservation of plant or animal food, including damage to the cell wall and the membrane of pathogens, inhibition of ethylene biosynthesis, restoration of redox balance, and change of the compound structure of toxins, such as pesticides, insecticides, and mycotoxins."

KEEPER 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.

The food industry is continually striving to develop new preservation and sanitation techniques. Chlorine dioxide (ClO2) can be used to control pathog…