Analysis of 40 conventional and emerging disinfection by-products in fresh-cut produce wash water by modified EPA methods

Optimization of a ultra-high-pressure liquid chromatography-tandem multiple reaction monitoring mass spectrometry method for monitoring haloacetic acids as chlorinated disinfection by-products in the fresh-cut industry

Haloacetic acids (HAAs) are one of the most important chlorinated disinfection by-products generated during water disinfection in the fresh-cut industry, and they can remain in the product, resulting in a consumer health risk. In this study, ultra-high-pressure liquid chromatography-tandem multiple reaction monitoring mass spectrometry (UHPLC-MRM) analysis used for drinking water was optimized and applied for the quantification of nine HAAs (HAA9) in fresh-cut lettuce and process water samples, with the complex matrix interferences for separation, and quantification problems. The method showed good selectivity, specificity and linearity, satisfactory values for trueness (recoveries of 80-116 %), precision (<22 %), and uncertainty (<55 %). Quantification limits varied from 1 to 5 µg L-1 or µg kg-1. The matrix effect for tribromoacetic, bromochloroacetic and chlorodibromoacetic acid was corrected by matrix-matched calibration and standard addition. After storage at -20 °C, only monobromoacetic acid was the HAA which loss happened after 7 days. The application of the methodology in lettuce and process water samples from the industry was successfully implemented. Therefore, this method could be employed for the quality control and regulatory analysis of HAAs in fresh products and process water from the fruit and vegetable industry.

Formation and speciation of hazardous trihalomethanes and haloacetic acids during chlorinated washing of brined kimchi cabbage in the presence of bromide

Brominated disinfection byproducts (Br-DBPs) may be generated in high concentrations during the chlorinated washing of brined kimchi cabbage (BKC) in kimchi manufacturing. However, the generation of these DBPs is not sufficiently understood. Therefore, in this study, we investigated the formation and speciation of the DBPs trihalomethanes (THMs) and haloacetic acids (HAAs) during the chlorinated washing process. The average bromide content in 22 salt products sourced from various regions of Korea was 1600 ± 468 mg/kg. Increasing bromide content shifted the speciation of DBPs from chlorinated to mixed bromochloro to brominated species, which would be more harmful than their chlorinated analogs. DBP formation during the washing of BKC at average bromide levels changed based on the brine salinity, salting temperature, and disinfectant type. Based on our findings, we recommend that low salinity and low temperature should be maintained during the salting of KC and that NaOCl should be used as the disinfectant rather than slightly acidic electrolyzed water during the chlorinated washing of KC to alleviate the formation of Br-DBPs. Moreover, we recommend the use of salts with low bromide levels for the salting of KC and the addition of a rinse step after chlorinated washing.

Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations

The effects of gaseous chlorine dioxide (ClO₂) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO₂ promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO₂-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO₂-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO₂ treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO₂ treatment storage. Overall, our results demonstrated that gaseous ClO₂ treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.

A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce

ABSTRACT

Consumer safety concerns over established fresh produce washing methods and the demand for organic and clean-label food has led to the exploration of novel methods of produce sanitization. Essential oils (EOs), which are extracted from plants, have potential as clean-label sanitizers because they are naturally derived and act as antimicrobials and antioxidants. In this review, the antimicrobial effects of EOs are explored individually and in combination, as emulsions, combined with existing chemical and physical preservation methods, incorporated into films and coatings, and in vapor phase. We examined combinations of EOs with one another, with EO components, with surfactants, and with other preservatives or preservation methods to increase sanitizing efficacy. Components of major EOs were identified, and the chemical mechanisms, potential for antibacterial resistance, and effects on organoleptic properties were examined. Studies have revealed that EOs can be equivalent or better sanitizing agents than chlorine; nevertheless, concentrations must be kept low to avoid adverse sensory effects. For this reason, future studies should address the maximum permissible EO concentrations that do not negatively affect organoleptic properties. This review should be beneficial to food scientists or industry personnel interested in the use of EOs for sanitization and preservation of foods, including fresh produce.

HIGHLIGHTS

Formation potential and analysis of 32 regulated and unregulated disinfection by-products: Two new simplified methods

Water disinfection is an essential process that provides safe water by inactivating pathogens that cause waterborne diseases. However, disinfectants react with organic matter naturally present in water, leading to the formation of disinfection by-products (DBPs). Multi-analyte methods based on mass spectrometry (MS) are preferred to quantify multiple DBP classes at once however, most require extensive sample pre-treatment and significant resources. In this study, two analytical methods were developed for the quantification of 32 regulated and unregulated DBPs. A purge and trap (P&T) coupled with gas chromatography mass spectrometry (GC-MS) method was optimized that automated sample pre-treatment and analyzed volatile and semi-volatile compounds, including trihalomethanes (THMs), iodinated trihalomethanes (I-THMs), haloacetonitriles (HANs), haloketones (HKTs) and halonitromethanes (HNMs). LOQs were between 0.02-0.4 µg/L for most DBPs except for 8 analytes that were in the low µg/L range. A second method with liquid chromatography (LC) tandem mass spectrometry (MS/MS) was developed for the quantification of 10 haloacetic acids (HAAs) with a simple clean-up and direct injection. The LC-MS/MS direct injection method has the lowest detection limits reported (0.2-0.5 µg/L). Both methods have a simple sample pre-treatment, which make it possible for routine analysis. Hyperchlorination and uniform formation conditions (UFC) formation potential tests with chlorine were evaluated with water samples containing high and low TOC. Hyperchlorination formation potential test maximized THMs and HAAs while UFC maximized HANs. Ascorbic acid was found to be an appropriate quencher for both analytical methods. Disinfected drinking water from four water utilities in Alberta, Canada were also evaluated.

Multivariate analysis of the distribution and formation of trihalomethanes in treated water for human consumption

The disinfection of water for human consumption with chlorine or other compounds produces secondary reactions with the organic matter, generating undesirable disinfection by-products (DBPs). Among these are trihalomethanes (THMs), identified as carcinogenic compounds. This work determined the trihalomethanes concentration, both speciated and total, in treated water distributed and stored in tanks of residential condominiums of different social classes. THMs were quantified using static manual Headspace as preconcentration technique, injecting the vapor phase collected in a GC/FID. The results show that the water distributed to the homes already contains THMs, trichloromethane being the major compound. The Principal Components Analysis (PCA) and Hierarchical Cluster Analysis (HCA) with 60 water samples showed that there is no significant distinction among samples of treated water distributed water and water stored in tanks. This study warns to the importance of controlling the formation of trihalomethanes in water throughout treatment and distribution for users.

Simultaneous quantification of peracetic acid and hydrogen peroxide in different water matrices using HPLC-UV

With low potential to generate harmful by-products, peracetic acid (PAA) has drawn increasing attention as an alternative oxidant for disinfection and advanced oxidation processes in wastewater treatment. Commercial formulations contain significant concentrations of both PAA and H₂O₂ in aqueous solutions and a robust method to distinctively quantify the two respective oxidants simultaneously is needed. This study aimed to improve the accuracy of employing methyl p-tolyl sulfide (MTS) and triphenylphosphine (TPP) as indicators for PAA and H₂O₂, respectively, under various environmental conditions, by the detection of the oxidation products of sulfoxide MTSO and phosphine oxide TPPO using HPLC-UV. To improve the analytical method, the reaction rates of MTS and TPP with PAA and H₂O₂, impact of pH on the detection, and matrix effects of real wastewater effluents and produce wash water were evaluated to minimize the interference of H₂O₂ with PAA determination. The determined rate constants of PAA reaction with MTS (k_PAA/MTS=34.6±0.4M^-1s^-1 in 2/1 H₂O/acetonitrile (ACN) (v/v)) and H₂O₂ reaction with TPP ( [Formula: see text] in 1/1 H₂O/ACN (v/v)) provided the fundamental guidance to optimize the method. Overall, a highly accurate and sensitive method for simultaneous quantification of PAA and H₂O₂ (method quantification limit = 0.8 and 6.0 μM, respectively) is established and will be useful for various environmental samples with PAA and H₂O₂ applications.

The efficacy of sodium acid sulfate on controlling Listeria monocytogenes on apples in a water system with organic matter

During fresh apple packing, wash water in the dump tank and flume systems is reused during daily production, resulting in high levels of organic matter in the wash water. This study evaluated the antimicrobial efficacy of sodium acid sulfate (SAS), a Generally Recognized as Safe compound, against Listeria monocytogenes on fresh apples in a water system with high organic load. SAS at 1.0% reduced L. monocytogenes population in water with 1000 ppm chemical oxygen demand (COD) by more than 5.0 Log₁₀ CFU/ml in 5 min, 2.0-3.0% SAS reduced L. monocytogenes to undetectable levels (10 CFU/ml) within 2 min regardless of organic levels. When applied on apples, a 2-min wash with SAS at 1.0, 1.5, 2.0, and 3.0% reduced L. monocytogenes by ~1.3, 1.9, 2.3, and 3.0 Log₁₀ CFU/apple in clean water, respectively. High organic load in wash water up to 4000 ppm COD had no impact on the bactericidal effect of SAS against L. monocytogenes on fresh apples regardless of SAS concentrations. Shortening the contact time from 2 min to 30 s significantly reduced the antimicrobial efficacy of 25 ppm chlorine and 1.0-2.0% SAS but not that of 3.0% SAS. In addition, SAS at 1.0% demonstrated a better efficacy than 25 ppm chlorine in reducing fruit-to-water cross-contamination regardless of organic matter. SAS also showed a comparable efficacy as 25 ppm chlorine in reducing fruit-to-fruit cross-contamination in water with organic matter. The collective data indicate that SAS, as an enviroment-friendly compound, has the potential to be used as an alternative antimicrobial washing aid in dump tank process water intervention in apple packing facilities.

Application of chromatographic techniques in the analysis of total nitrosamines in water

The use of ozone, chloramine and chlorine dioxide for water treatment results in the formation N-nitrosamines in the treated water. These groups of chemicals and other nitrogen-containing compounds have been described as disinfection by-products (DBPs) which are known for their toxicity. Nitrosamines are a potential source of nitric oxide (NO) which can bind with metals present in the sample matrix leading to formation of metal - nitrosyl complexes and dissolved metals have the potential to increase the total nitrosamines in water. This phenomenon has not received the desired attention and determination of metal-nitrosyl complexes lack standard analytical technique. Chromatography linked to various detectors is the commonest of the techniques for nitrosamine analysis but it is beset with reduced sensitivity as a result of inappropriate choice of the column. Incidentally, chromatographic techniques have not been really adapted for the analysis of metal-nitrosyl complexes. Therefore, there is need for the survey of existing techniques vis-à-vis metal-nitrosamine analysis and to suggest possible areas for method optimization.

Risk assessment of trihalomethanes exposure by consumption of IV gamma products: Evidences from a Portuguese regional survey

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The consumption of IV gamma products is increasing worldwide.

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Salad mix is the IV gamma product most consumed by respondents.

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Consumption patterns are not associated with the main socio-demographic characteristics of consumers.

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Levels of THMs on the analysed samples are negligible, as evaluated by GC–MS.

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Risk assessment indicated no health concerns for the studied population.

Due to the current demand for healthier food, the IV gamma products industry has grown over the years. Additionally, it is well known that chlorine is a disinfectant largely used in this industry. However, the risk assessment associated with the formation of carcinogenic by-products from this halogenated disinfection has not been widely studied. The aim of this study was to assess the trihalomethanes (THMs) exposure through the consumption of IV gamma products, more specifically, salad mixes, and potential health risk in Portuguese population using a deterministic method. The quantification of THMs in salad mixes from the most representative Portuguese brands was performed by gas chromatography coupled to mass spectrometry (GC–MS). The THMs exposures were estimated by combining the THMs concentration data with a ready-to-eat salad mix consumption survey (case study applied in the Lisboa e Vale do Tejo area; n = 271). The concentration of THMs in all samples was below the limit of quantification of the equipment (1 μg/L), and this limit was used for the evaluation of the exposure. It was found that it is very small for the consumption pattern of these products in the studied population categories, suggesting that there is no risk for consumers due to the halogenated disinfection process. The highest estimated daily exposure was 7,65X10⁻⁵ mg/ kg bw/ week, which corresponds to a person who consumes such products daily.

Analytical methods for conventional and emerging disinfection by-products in fresh-cut produce

The formation of toxic disinfection by-products (DBPs) is among the main concerns in the use of chlorine sanitizers for washing fresh and fresh-cut produce to minimize microbial cross-contamination. Even so, robust analytical methods for measuring various DBPs in produce have been lacking. This study has established two liquid-liquid extraction methods, followed by gas chromatography with electron capture detection, to measure 32 conventional and emerging DBPs in different produce types including lettuce, cabbage and strawberry. Good recoveries (50-130%) were achieved for most DBPs in the different produce. The method detection limits were in the range of 0.3-10 ng/g for trihalomethanes, haloacetic acids, nitrogenous DBPs, and other carbonaceous DBPs. Preliminary screening analysis indicated one-third of the target DBPs were found in unwashed produce, and washing with chlorine significantly promoted DBPs' formation and concentrations in the produce. The developed analytical methods will be useful tools for future research on food DBPs.

Antibacterial activity of chitosan nano-composites and carbon nanotubes: A review

Bacteriological contamination of water sources is a major challenge that has a detrimental impact on both the environment and human health. This imposes the search for the most efficient disinfectant. Despite their antibacterial efficiency, traditional methods can often form disinfection byproducts through their reaction with organic and inorganic compounds. Substitutes for conventional bacterial inactivation methods should not produce harmful byproducts and must also be cost effective. Nanotechnology is an attractive option that is suited for surface reactions as nanostructures offer large surface to volume ratios. Technologies using chitosan-modified nanocomposites and carbon nanotubes have proven to offer promising alternatives for bacterial inactivation. To enhance their antibacterial efficiency, such technologies have been modified chemically and physically and have as well been associated with other treatment techniques. However, despite their high bacterial disinfection efficacy and lack of treatment byproducts, the vagueness in bacterial inactivation mechanisms and complexity in materials preparation have often obscured their wide scale application. The aim of this manuscript is to review the recent advances in bacterial disinfection using nanomaterials, in the form of chitosan and carbon nanotubes. The rapid rate of research and the notable progress in this area dictate the frequent compilation and dissemination of recent introductions to this field. Existing gaps in the literature are thus also highlighted and reported discrepancies are pinpointed so that roadmaps for future studies may be figured.

Predicting the cytotoxicity of disinfection by-products to Chinese hamster ovary by using linear quantitative structure-activity relationship models

A suitable model to predict the toxicity of current and continuously emerging disinfection by-products (DBPs) is needed. This study aims to establish a reliable model for predicting the cytotoxicity of DBPs to Chinese hamster ovary (CHO) cells. We collected the CHO cytotoxicity data of 74 DBPs as the endpoint to build linear quantitative structure-activity relationship (QSAR) models. The linear models were developed by using multiple linear regression (MLR). The MLR models showed high performance in both internal (leave-one-out cross-validation, leave-many-out cross-validation, and bootstrapping) and external validation, indicating their satisfactory goodness of fit (R² = 0.763-0.799), robustness (Q²_LOO = 0.718-0.745), and predictive ability (CCC = 0.806-0.848). The generated QSAR models showed comparable quality on both the training and validation levels. Williams plot verified that the obtained models had wide application domains and covered the 74 structurally diverse DBPs. The molecular descriptors used in the models provided comparable information that influences the CHO cytotoxicity of DBPs. In conclusion, the linear QSAR models can be used to predict the CHO cytotoxicity of DBPs.

Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers

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Formation of disinfection byproducts (DBPs) by NaOCl and PAA washing was compared.

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Wash water and lettuce were analyzed for 45 conventional and emerging DBPs.

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PAA formed much less chlorinated DBPs than NaOCl in wash water and lettuce.

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PAA formed slightly less aldehyde DBPs than NaOCl in wash water and lettuce.

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The DBPs formation patterns varied in wash water compared to washed lettuce.

Sodium hypochlorite (NaOCl) and peracetic acid (PAA) are being used for sanitization in food processing, but their chemical behaviors regarding disinfection byproducts (DBPs) formation during washing processes are still largely unknown. This study compared these two sanitizers in simulated washing processes for fresh-cut lettuce. Different doses of sanitizers were applied, and the wash water and washed lettuce were extracted and analyzed for 45 conventional and emerging DBPs of concern. Overall, washing by PAA generated much less DBPs than washing by NaOCl in both wash water and lettuce. Interestingly, the formation potentials of different groups of DBPs varied considerably in wash water versus in washed lettuce. This study is among the first to compare the two sanitizers for that many DBPs in both produce and wash water. The comprehensive data will facilitate the development of safer produce sanitization processes, and guide further research on DBPs in food.