Development of chlorine dioxide sustained-release device using carboxymethyl cellulose-polyvinyl alcohol-β-cyclodextrin ternary hydrogel and a new sustained-release kinetic model

Owing to unique physiochemical and biological properties as well as the ability to be combined with a wide variety of materials for both biocompatibility and hydrophilia, carboxymethyl cellulose (CMC) is an excellent choice as a carrier. Loading Chlorine dioxide (ClO₂) into biodegradable carrier for its good disinfection performance and high safety factors has attracted significantattention. Therefore, in this study, we used ClO₂ as a model drug, and a sustained-ClO₂-gas-release gel was developed from degradable materials, such as carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA), and β-cyclodextrin (βCD), through a simple and benign crosslinking strategy. Notably, the gel had sustained-release property in a wide temperature range of 4-35 ℃ and released ClO₂ gas effectively for more than 30 days. Furthermore, a loss factor was proposed based on the incomplete release of the drug in the sustained release process to a chieve a good fit with the gas diffusion process. A new diffusion model was designed based on the Korsmeyer-Peppas model, and an excellent fit was obtained. This sustained-ClO₂-gas-release gel provides theoretical and technical guidance for the development of sustained-disinfectant-release agents for use in space and offers new insights into the sustained release model of skeleton-soluble hydrogels.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10570-023-05070-6.

Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review

ABSTRACT

Prior to a deadly 2014 listeriosis outbreak, caramel apples were not thought to be vehicles for the foodborne pathogen Listeria monocytogenes. The purpose of this review article is to summarize what has been learned from research prompted by this outbreak. This overview includes descriptions of the two L. monocytogenes infection outbreaks related to prepackaged caramel apples and a brief discussion of apple sanitation, the production processes used to make caramel apples, and research on ways to prevent future outbreaks associated with caramel apples. A qualitative analysis of the literature and interviews with current caramel apple manufacturers were conducted. Sanitation, packaging, and storage procedures used by manufacturers in the past may not effectively inactivate L. monocytogenes from contaminated product. Novel apple sanitation methods and product formulations to control L. monocytogenes on caramel apples have been developed and, in some cases, implemented in commercial production.

HIGHLIGHTS

A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage

Listeria monocytogenes (L. monocytogenes) causes an estimated 1600 foodborne illnesses and 260 deaths annually in the U.S. These outbreaks are a major concern for the apple industry since fresh produce cannot be treated with thermal technologies for pathogen control before human consumption. Recent caramel apple outbreaks indicate that the current non-thermal sanitizing protocol may not be sufficient for pathogen decontamination. Federal regulations provide guidance to apple processors on sanitizer residue limits, organic production, and good manufacturing practices (GMPs). However, optimal methods to control L. monocytogenes on fresh apples still need to be determined. This review discusses L. monocytogenes outbreaks associated with caramel apples and the pathogen’s persistence in the environment. In addition, this review identifies and analyzes possible sources of contaminant for apples during cold storage and packing. Gaseous interventions are evaluated for their feasibility for L. monocytogenes decontamination on apples. For example, apple cold storage, which requires waterless interventions, may benefit from gaseous antimicrobials like chlorine dioxide (ClO₂) and ozone (O₃). In order to reduce the contamination risk during cold storage, significant research is still needed to develop effective methods to reduce microbial loads on fresh apples. This requires commercial-scale validation of gaseous interventions and intervention integration to the current existing apple cold storage. Additionally, the impact of the interventions on final apple quality should be taken into consideration. Therefore, this review intends to provide the apple industry suggestions to minimize the contamination risk of L. monocytogenes during cold storage and hence prevent outbreaks and reduce economic losses.

The Potential of Gaseous Chlorine Dioxide for the Control of Citrus Postharvest Stem-End Rot Caused by Lasiodiplodia theobromae

The focus of this study was to develop technologies using chlorine dioxide (ClO₂) gas to control postharvest stem-end rot of citrus caused by Lasiodiplodia theobromae. Mycelial growth of L. theobromae on potato dextrose agar (PDA) plugs was completely inhibited by a 24-h ClO₂ exposure provided by 0.5 g of solid ClO₂ generating granular mixture in a 7.7-liter sealed container. In vivo experiments were conducted on artificially inoculated Tango and naturally infected U.S. Early Pride mandarins. When ClO₂ treatments were initiated 0 to 6 h after inoculation, decay development was significantly reduced as compared with the control, and higher ClO₂ doses were more effective. A ClO₂ treatment (using 3 g of generating mixture per 7.7-liter sealed container) administered 0 h after inoculation resulted in 17.6% Diplodia stem-end rot incidence compared with 95.6% in the control, whereas the same treatment administered 24 h after inoculation was much less effective, resulting in 63.0% incidence compared with 85.4% in the control. Diplodia stem-end rot incidence of naturally infected fruit after using 6 or 9 g of generating mixture per 24-liter sealed box was 23.8 or 25.7%, respectively, compared with 47.9% for control fruit. The ClO₂ treatments had no negative effects on fruit quality characteristics including weight loss, firmness, puncture resistance, titratable acids (TAs), total soluble solids (TSSs), and rind color. Albedo pH at wounds was significantly reduced from 6.0 to 4.8 by the ClO₂ treatments, whereas undamaged albedo remained at 5.8. In addition, no visible physiologic defects, such as peel browning and bleaching, were observed on ClO₂-treated fruit. These results indicate that ClO₂ gas has the potential to be developed as a component of an integrated citrus postharvest decay control system to minimize fruit losses.

Validation of process technologies for enhancing the safety of low-moisture foods: A review

The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO₂ , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.

Synergistic Effects of Lauric Arginate and Peracetic Acid in Reducing Listeria monocytogenes on Fresh Apples

Apples are naturally coated with a water-repelling hydrophobic wax layer, which may limit the antimicrobial efficacies of surface sanitizer solutions. Lauric arginate (LAE) is a cationic surfactant with antimicrobial efficacy against Listeria monocytogenes. In this study, we investigated the antimicrobial and the wettability effects of LAE in enhancing anti-L. monocytogenes efficacy of peracetic acid (PAA) and further verified the optimized treatment combinations in a pilot spray-bar brush bed system. Apples after 48 h of inoculation were treated with PAA surface sanitation in combination with different concentrations of LAE at 22 or 46°C. The effectiveness of PAA with LAE solutions in decontaminating L. monocytogenes significantly increased with the increased concentration of PAA (60-80 ppm) or LAE (0.01-0.05%) or the treatment temperature (from 22 to 46°C). A 30-120-sec wash by 80 ppm PAA with 0.01 and 0.05% LAE at 22°C reduced L. monocytogenes on apples by 2.10-2.25 and 2.48-2.58 log10 CFU/apple, respectively. Including LAE in the PAA solution decreased contact angles on apple surfaces. However, the increased wettability of the sanitizer solution may not be the main contributor to the enhanced antimicrobial efficacy of the PAA solution, given that the addition of Tween 80 or Tween 85 only slightly boosted the anti-L. monocytogenes efficacy of PAA solutions though both increased the wettability of the PAA solutions. The synergistic effects of PAA and LAE were further validated in a pilot spray-bar brush bed packing system, where a 30-sec spray wash with 80 ppm PAA and 0.05% LAE at 22 and 46°C caused 1.68 and 2.08 log reduction of Listeria on fresh apples, respectively. This study provides an improved PAA process/preventive strategy for ensuring microbial food safety of fresh apples that is applicable to commercial apple packing lines.

Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity

This study was done to develop a method to inactivate Escherichia coli O157:H7 on radish and cabbage seeds using simultaneous treatments with gaseous chlorine dioxide (ClO₂) and heat at high relative humidity (RH) without decreasing seeds' viability. Gaseous ClO₂ was spontaneously vaporized from a solution containing hydrochloric acid (HCl, 1 N) and sodium chlorite (NaClO₂, 100,000 ppm). Using a sealed container (1.8 L), an equation (y = 5687×, R² = 0.9948) based on the amount of gaseous ClO₂ generated from HCl-NaClO₂ solution at 60 °C and 85% RH was developed. When radish or cabbage seeds were exposed to gaseous ClO₂ at concentrations up to 3,000 ppm for 120 min, germination rates did not significantly decrease (P > 0.05). When seeds inoculated with E. coli O157:H7 were treated with 2,000 or 3,000 ppm of gaseous ClO₂ in an atmosphere with 85% RH at 60 °C, populations (6.8-6.9 log CFU/g) on both types of seeds were decreased to below the detection limit for enrichment (-0.5 log CFU/g) within 90 min. This study provides useful information for developing a decontamination method to control E. coli O157:H7 and perhaps other foodborne pathogens on plant seeds by simultaneous treatment with gaseous ClO₂ and heat at high RH.

Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce

Formulations for the sustained release of chlorine dioxide (ClO₂) gas were developed, and their gas-producing profiles and antimicrobial effects against Escherichia coli O157:H7 and Salmonella Typhimurium were evaluated in spinach leaves and tomatoes under different relative humidity (RH) conditions. Sodium chlorite (NaClO₂) and citric acid were used to generate ClO₂ gas, and the generation rate and maximum ClO₂ gas concentration were controlled using diatomaceous earth (DE) and calcium chloride (CaCl₂). Under 90% RH conditions, sustained release of ClO₂ gas was achieved in presence of DE. When 12 g of DE was added to the mixture, the ClO₂ gas concentration remained constant at 18 ± 1 ppmv for approximately 28 h. At 50% RH, addition of CaCl₂ was effective in maintaining a constant ClO₂ gas concentration. When 0.05 g of CaCl₂ was added to mixtures containing 0.5 g of DE, ClO₂ gas concentration remained constant at 11 ± 1 ppmv for approximately 26 h. Treatment with 30 ppmv of ClO₂ gas at 90% RH achieved more than 6.16 and 5.48 log reductions of E. coli O157:H7 and S. Typhimurium on spinach leaves (in 15 min), and more than 6.78 and 6.34 log reductions of the same in tomatoes (in 10 min). The sustained release formulations for ClO₂ gas, developed in this study, could facilitate the use of ClO₂ gas as an antimicrobial agent in the food industry.

Fresh Produce Safety and Quality: Chlorine Dioxide's Role

Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO₂) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO₂ in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO₂ application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO₂ against microbes affecting fresh produce.

Verification of peroxyacetic acid treatment against L. monocytogenes on fresh apples using E. faecium NRRL B-2354 as a surrogate in commercial spray-bar operations

Peroxyacetic acid (PAA) is a commonly used antimicrobial in apple spray bar interventions during post-harvest packing. However, limited information is available about its efficacy against foodborne pathogens on fresh apples under commercial packing conditions. In this study, the practical efficacies of PAA against Listeria monocytogenes on fresh apples during spray bar operation at ambient and elevated temperature were validated in three commercial packing facilities using Enterococcus faecium NRRL B-2354 as a surrogate strain. Apples were inoculated with E. faecium at ~6.5 Log₁₀ CFU/apple and subjected to PAA spray bar interventions per commercial packing line practice. At each temperature and contact time intervention combination, 20-24 inoculated apples were processed together with 72-80 non-inoculated apples. Applying 80 ppm PAA at ambient temperature (17-21 °C) achieved a similar log reduction (P > 0.05) of E. faecium on Granny Smith apples (GSA) in three apple packing facilities, which caused 1.12-1.23 and 1.18-1.32 Log₁₀ CFU/apple reductions of E. faecium on GSA for 30-sec and 60-sec intervention, respectively. Increasing the temperature of the PAA solution to 43-45 °C enhanced its bactericidal effect against E. faecium, causing 1.45, 1.86 and 2.19 Log₁₀ CFU/apple reductions in three packing facilities for a 30-sec contact, and 1.50, 2.24, and 2.29 Log₁₀ CFU/apple reductions for a 60-sec contact, respectively. Similar efficacies (P > 0.05) of PAA at both ambient and elevated temperature were also observed on Fuji apples. Spraying PAA on apples at ambient or elevated temperature reduced the level of E. faecium cross-contamination from inoculated apples to non-inoculated apples but could not eliminate cross-contamination. Data from this study provides valuable technical information and a reference point for the apple industry in controlling L. monocytogenes and verifying the effectiveness of their practices.

In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide against Fusarium oxysporum f. sp. batatas Isolated from Stored Sweetpotato: Study II

Chlorine dioxide (ClO₂) has been widely used as an effective disinfectant to control fungal contamination during postharvest crop storage. In this study, Fusarium oxysporum f. sp. batatas SP-f6 from the black rot symptom of sweetpotato was isolated and identified using phylogenetic analysis of elongation factor 1-α gene; we further examined the in vitro and in vivo inhibitory activities of ClO₂ gas against the fungus. In the in vitro medium tests, fungal population was significantly inhibited upon increasing the concentration and exposure time. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by treatment using various ClO₂ concentrations and treatment times to assess fungus-induced disease development in the slices. Lesion diameters decreased at the tested ClO₂ concentrations over time. When sweetpotato roots were dip-inoculated in spore suspensions prior to treatment with 20 and 40 ppm of ClO₂ for 0-60 min, fungal populations significantly decreased at the tested concentrations for 30-60 min. Taken together, these results showed that ClO₂ gas can effectively inhibit fungal growth and disease development caused by F. oxysporum f. sp. batatas on sweetpotato. Therefore, ClO₂ gas may be used as a sanitizer to control this fungus during postharvest storage of sweetpotato.

In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide Against Diaporthe batatas Isolated from Stored Sweetpotato

Chlorine dioxide (ClO₂) can be used as an alternative disinfectant for controlling fungal contamination during postharvest storage. In this study, we tested the in vitro and in vivo inhibitory effects of gaseous ClO₂ against Diaporthe batatas SP-d1, the causal agent of sweetpotato dry rot. In in vitro tests, spore suspensions of SP-d1 spread on acidified potato dextrose agar were treated with various ClO₂ concentrations (1-20 ppm) for 0-60 min. Fungal growth was significantly inhibited at 1 ppm of ClO₂ treatment for 30 min, and completely inhibited at 20 ppm. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by ClO₂ treatment with different concentrations and durations. Lesion diameters were not significantly different between the tested ClO₂ concentrations; however, lesion diameters significantly decreased upon increasing the exposure time. Similarly, fungal populations decreased at the tested ClO₂ concentrations over time. However, the sliced tissue itself hardened after 60-min ClO₂ treatments, especially at 20 ppm of ClO₂. When sweetpotato roots were dip-inoculated in spore suspensions for 10 min prior to treatment with 20 and 40 ppm of ClO₂ for 0-60 min, fungal populations decreased with increasing ClO₂ concentrations. Taken together, these results showed that gaseous ClO₂ could significantly inhibit D. batatas growth and dry rot development in sweetpotato. Overall, gaseous ClO₂ could be used to control this fungal disease during the postharvest storage of sweetpotato.

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO₂) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO₂ gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 °C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO₂ treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO₂ was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO₂ maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO₂ enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO₂ may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas

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 (<2%), and detectable levels of chlorite. In residue studies conducted with nonlabeled ClO₂, sodium perchlorate residues (LOQ, 4 ng/g) were not formed when reactions were protected from light. Sodium chlorate residues were present in control (39.2 ± 4.8 ng/g) and chlorine dioxide treated (128 ± 31.2 ng/g) salami. If sanitation occurred under conditions of illumination, detectable levels (3.7 ± 1.5 ng/g) of perchlorate were formed along with greater quantities of sodium chlorate (183.6 ± 75.4 ng/g). Collectively, these data suggest that ClO₂ is chemically reduced by salami and that slow-release formulations might be appropriate for applications involving the sanitation of ready-to-eat meat products.

Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation

Chlorine dioxide gas is effective at cleansing fruits and vegetables of bacterial pathogens and(or) rot organisms, but little data are available on chemical residues remaining subsequent to chlorine gas treatment. Therefore, studies were conducted to quantify chlorate and perchlorate residues after tomato and cantaloupe treatment with chlorine dioxide gas. Treatments delivered 50 mg of chlorine dioxide gas per kg of tomato (2-h treatment) and 100 mg of gas per kg of cantaloupe (6-h treatment) in sealed, darkened containers. Chlorate residues in tomato and cantaloupe edible flesh homogenates were less than the LC-MS/MS limit of quantitation (60 and 30 ng/g respectively), but were 1319 ± 247 ng/g in rind + edible flesh of cantaloupe. Perchlorate residues in all fractions of chlorine dioxide-treated tomatoes and cantaloupe were not different (P > 0.05) than perchlorate residues in similar fractions of untreated tomatoes and cantaloupe. Data from this study suggest that chlorine dioxide sanitation of edible vegetables and melons can be conducted without the formation of unwanted residues in edible fractions.

Oxidative stress induced by chlorine dioxide as an insecticidal factor to the Indian meal moth, Plodia interpunctella

A novel fumigant, chlorine dioxide (ClO2) is a commercial bleaching and disinfection agent. Recent study indicates its insecticidal activity. However, its mode of action to kill insects is yet to be understood. This study set up a hypothesis that an oxidative stress induced by ClO2 is a main factor to kill insects. The Indian meal moth, Plodia interpunctella, is a lepidopteran insect pest infesting various stored grains. Larvae of P. interpunctella were highly susceptible to ClO2 gas, which exhibited an acute toxicity. Physiological damages by ClO2 were observed in hemocytes. At high doses, the larvae of P. interpunctella suffered significant reduction of total hemocytes. At low doses, ClO2 impaired hemocyte behaviors. The cytotoxicity of ClO2 was further analyzed using two insect cell lines, where Sf9 cells were more susceptible to ClO2 than High Five cells. The cells treated with ClO2 produced reactive oxygen species (ROS). The produced ROS amounts increased with an increase of the treated ClO2 amount. However, the addition of an antioxidant, vitamin E, significantly attenuated the cytotoxicity of ClO2 in a dose-dependent manner. To support the oxidative stress induced by ClO2, two antioxidant genes (superoxide dismutase (SOD) and thioredoxin-peroxidase (Tpx)) were identified from P. interpunctella EST library using ortholog sequences of Bombyx mori. Both SOD and Tpx were expressed in larvae of P. interpunctella especially under oxidative stress induced by bacterial challenge. Exposure to ClO2 gas significantly induced the gene expression of both SOD and Tpx. RNA interference of SOD or Tpx using specific double stranded RNAs significantly enhanced the lethality of P. interpunctella to ClO2 gas treatment as well as to the bacterial challenge. These results suggest that ClO2 induces the production of insecticidal ROS, which results in a fatal oxidative stress in P. interpunctella.

Chloroxyanion Residue Quantification in Cantaloupes Treated with Chlorine Dioxide Gas

Previous studies show that treatment of cantaloupes with chlorine dioxide (ClO2) gas at 5 mg/liter for 10 min results in a significant reduction (P < 0.05) in initial microflora, an increase in shelf life without any alteration in color, and a 4.6- and 4.3-log reduction of Escherichia coli O157:H7 and Listeria monocytogenes, respectively. However, this treatment could result in the presence of chloroxyanion residues, such as chloride (Cl(-)), chlorite (ClO2(-)), chlorate (ClO3(-)), and perchlorate (ClO4(-)), which, apart from chloride, are a toxicity concern. Radiolabeled chlorine dioxide ((36)ClO2) gas was used to describe the identity and distribution of chloroxyanion residues in or on cantaloupe subsequent to fumigation with ClO2 gas at a mean concentration of 5.1 ± 0.7 mg/liter for 10 min. Each treated cantaloupe was separated into rind, flesh, and mixed (rind and flesh) sections, which were blended and centrifuged to give the corresponding sera fractions. Radioactivity detected, ratio of radioactivity to mass of chlorite in initial ClO2 gas generation reaction, and distribution of chloroxyanions in serum samples were used to calculate residue concentrations in flesh, rind, and mixed samples. Anions detected on the cantaloupe were Cl(-) (∼ 90%) and ClO3(-) (∼ 10%), located primarily in the rind (19.3 ± 8.0 μg of Cl(-)/g of rind and 4.8 ± 2.3 μg of ClO3(-)/g of rind, n = 6). Cantaloupe flesh (∼ 200 g) directly exposed to(36)ClO2 gas treatment showed the presence of only Cl(-) residues (8.1 ± 1.0 μg of Cl(-)/g of flesh, n = 3). Results indicate chloroxyanion residues Cl(-) and ClO3(-) are only present on the rind of whole cantaloupes treated with ClO2 gas. However during cutting, residues may be transferred to the fruit flesh. Because Cl(-) is not toxic, only ClO3(-) would be a toxicity concern, but the levels transferred from rind to flesh are very low. In the case of fruit flesh directly exposed to ClO2 gas, only nontoxic Cl(-) was detected. This indicates that ClO2 gas that comes into contact with edible flesh would not pose a health concern.

Application of water-assisted ultraviolet light processing on the inactivation of murine norovirus on blueberries

In this study, a novel set-up using water-assisted UV processing was developed and evaluated for its decontamination efficacy against murine norovirus (MNV-1) inoculated on fresh blueberries for both small and large-scale experimental setups. Blueberries were skin-inoculated with MNV-1 and treated for 1-5 min with UV directly (dry UV) or immersed in agitated water during UV treatment (water-assisted UV). The effect of the presence of 2% (v/v) blueberry juice or 5% crushed blueberries (w/w) in wash water was also evaluated. Results showed that water-assisted UV treatment generally showed higher efficacies than dry UV treatment. With 12,000 J/m(2) UV treatment in small-scale setup, MNV reductions of >4.32- and 2.48-log were achieved by water-assisted UV and dry UV treatments, respectively. Water-assisted UV showed similar inactivating efficacy as 10-ppm chlorine wash. No virus was detected in wash water after UV treatment or chlorine wash. MNV-1 was more easily killed on skin-inoculated blueberries compared with calyx-inoculated berries. When clear water was used as wash water in the large-scale setup, water-assisted UV treatment (UV dose of 12,000 J/m(2)) resulted in >3.20 log and 1.81 log MNV-1 reductions for skin- and calyx-inoculated berries, respectively. The presence of 2% blueberry juice in wash water decreased the decontamination efficacy of water-assisted UV and chlorine washing treatments. To improve the inactivation efficacy, the effect of combining water-assisted UV treatment with chlorine washing was also evaluated. The combined treatment had better or similar inactivation efficacy compared to water-assisted UV treatment and chlorine washing alone. Findings of this study suggest that water-assisted UV treatment could be used as an alternative to chlorine washing for blueberries and potentially for other fresh produce.

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in biofilms by pulsed ultraviolet light

BACKGROUND

The inactivation of biofilms formed by pathogenic bacteria on ready-to-eat and minimally processed fruits and vegetables by nonthermal processing methods is critical to ensure food safety. Pulsed ultraviolet (PUV) light has shown promise in the surface decontamination of liquid, powdered, and solid foods. In this study, the antimicrobial efficacy of PUV light treatment on nascent biofilms formed by Escherichia coli O157:H7 and Listeria monocytogenes on the surfaces of food packaging materials, such as low-density polyethylene (LDPE), and fresh produce, such as lettuce (Lactuca sativa) leaves, was investigated.

RESULTS

The formation of biofilms on Romaine lettuce leaves and LDPE films was confirmed by crystal violet and Alcian blue staining methods. Inactivation of cells in the biofilm was determined by standard plating procedures, and by a luminescence-based bacterial cell viability assay. Upon PUV treatment of 10 s at two different light source to sample distances (4.5 and 8.8 cm), viable cell counts of L. monocytogenes and E. coli O157:H7 in biofilms on the lettuce surface were reduced by 0.6-2.2 log CFU mL(-1) and 1.1-3.8 log CFU mL(-1), respectively. On the LDPE surface, the efficiency of inactivation of biofilm-encased cells was slightly higher. The maximum values for microbial reduction on LDPE were 2.7 log CFU mL(-1) and 3.9 log CFU mL(-1) for L. monocytogenes and E. coli O157:H7, respectively. Increasing the duration of PUV light exposure resulted in a significant (P < 0.05) reduction in biofilm formation by both organisms. The results also revealed that PUV treatment was more effective at reducing E. coli biofilms compared with Listeria biofilms. A moderate increase in temperature (~7-15°C) was observed for both test materials.

CONCLUSIONS

PUV is an effective nonthermal intervention method for surface decontamination of E. coli O157:H7 and L. monocytogenes on fresh produce and packaging materials.

A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds

The increase in reported food-borne outbreaks linked with consumption of raw fruits and vegetables has motivated new research focusing on prevention of pre-harvest produce contamination. This study evaluates and compares the effectiveness of three non-thermal technologies, chlorine dioxide gas, ozone gas and e-beam irradiation, for inactivation of Salmonella enterica and Escherichia coli O157:H7 on pre-inoculated tomato, lettuce and cantaloupe seeds, and also their corresponding effect on seeds germination percentage after treatments. Samples were treated with 10mg/l ClO(2) gas for 3 min at 75% relative humidity, with 4.3mg/l ozone gas for 5 min and with a dose of 7 kGy electron beam for 1 min. Initial load of pathogenic bacteria on seeds was ~6 log CFU/g. Results demonstrate that all treatments significantly reduce the initial load of pathogenic bacteria on seeds (p<0.05). In particular, after ozone gas treatments 4 log CFU/g reduction was always observed, despite the seeds and/or microorganisms treated. ClO(2) and e-beam treatments were noticeably more effective against Salmonella on contaminated tomato seeds, where 5.3 and 4.4 log CFU/g reduction were respectively observed. Germination percentage was not affected, except for cantaloupe seeds, where the ratio was significantly lowered after ClO(2) treatments. Overall, the results obtained show the great applicability of these non-thermal inactivation techniques to control and reduce pathogenic bacteria contamination of seeds.