Food Treatment

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.

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)