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Malka SK, Park MH. Fresh Produce Safety and Quality: Chlorine Dioxide's Role. FRONTIERS IN PLANT SCIENCE 2021; 12:775629. [PMID: 35087550 PMCID: PMC8787301 DOI: 10.3389/fpls.2021.775629] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 05/03/2023]
Abstract
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.
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Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.044] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Lee H, Beuchat LR, Ryu JH, Kim H. Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying. Food Microbiol 2018; 76:78-82. [DOI: 10.1016/j.fm.2018.04.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 04/25/2018] [Accepted: 04/27/2018] [Indexed: 11/24/2022]
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Park SH, Kim WJ, Kang DH. Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes. Lett Appl Microbiol 2018; 67:154-160. [PMID: 29719930 DOI: 10.1111/lam.13002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Revised: 03/27/2018] [Accepted: 04/22/2018] [Indexed: 11/26/2022]
Abstract
The effect of relative humidity (RH) on the antimicrobial efficacy of chlorine dioxide (ClO2 ) gas against foodborne pathogens on tomatoes was evaluated. Also, levels of ClO2 residues on tomatoes after exposure to ClO2 gas under different RH conditions were measured to determine the quantity of solubilized ClO2 gas on tomato surfaces. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes were inoculated on tomatoes and exposed to ClO2 gas (5, 10, 20 and 30 ppmv) under different RH conditions (50, 70 and 90%). As ClO2 gas concentration and treatment time increased, significant differences (P < 0·05) were observed between inactivation levels under different RH conditions. Exposure to 30 ppmv of ClO2 gas (50% RH) for 20 min resulted in 1·22-1·52 log reductions of the three foodborne pathogens. Levels of the three foodborne pathogens were reduced to below the detection limit (0·48 log CFU per cm2 ) within 15 min when exposed to 30 ppmv of ClO2 gas at 70% RH and within 10 min at 90% RH. At a given ClO2 gas concentration, ClO2 residues on tomatoes significantly (P < 0·05) increased with increasing RH, and there were close correlations between log reductions of pathogens and ClO2 residues on tomatoes. SIGNIFICANCE AND IMPACT OF THE STUDY This study reported on the correlation between the amount of ClO2 residues on produce surfaces and the level of inactivation of pathogens after ClO2 gas treatment. Variations in RH have great effect on the solubilization of ClO2 gas on tomato surfaces considering that ClO2 residues on tomatoes increased with increasing RH. Also, the amount of ClO2 residues on tomatoes is positively correlated with the level of inactivation of pathogens. The results of this study provide insights for predicting inactivation patterns of foodborne pathogens by ClO2 gas for practical application by the fresh produce industry.
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Affiliation(s)
- S H Park
- Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea
| | - W J Kim
- Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea
| | - D H Kang
- Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea
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Alicea C, Annous BA, Mendez DP, Burke A, Orellana LE. Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes. J Food Prot 2018; 81:534-541. [PMID: 29513104 DOI: 10.4315/0362-028x.jfp-17-392] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh-cut cantaloupes have been implicated in numerous foodborne outbreaks of salmonellosis. Commercial aqueous wash treatments are limited in their ability to inactivate Salmonella enterica. Our objective was to evaluate the efficacy of hot water, gaseous chlorine dioxide, and chlorine on enhancing microbial safety and sensory qualities of fresh-cut cantaloupes. Cantaloupes were inoculated with an S. enterica cocktail (serovars Michigan, Mbandaka, and Poona) and treated with chlorine (200 ppm of free chlorine) for 40 min, 5 mg/L gaseous chlorine dioxide for 4.5 h, and hot water (76.1°C) for 3 min. Fresh-cut cantaloupes were prepared from treated whole cantaloupes and divided into two sets; one set of samples was treated with NatureSeal to evaluate its effect on shelf life and sensory quality and the second set (control) was packed without further treatment. Fresh-cut samples were stored at 4°C for up to 21 days. For the sensory quality parameters analyzed (color, water loss, and texture), the samples treated with NatureSeal had significantly better quality ( P < 0.05) than did the control samples. All treatments significantly reduced ( P < 0.05) the pathogen populations on the rind of the whole melons and on the fresh-cut samples prepared from the treated melons. All fresh-cut samples prepared from melons treated with hot water were negative for Salmonella throughout the storage period except for the samples treated with hot water and NatureSeal and evaluated on day 7. The fresh-cut samples prepared from melons treated with chlorine dioxide and chlorine were negative for Salmonella after 21 days of storage. These results provide a framework to producers of fresh-cut cantaloupes for the potential use of hot water as an intervention treatment in combination with NatureSeal for enhancing the microbiological safety and quality of this commodity.
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Affiliation(s)
- Cristina Alicea
- 1 Department of Crop and Agro-Environmental Sciences, Food Science and Technology Program, University of Puerto Rico, Mayagüez, Puerto Rico
| | - Bassam A Annous
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598, USA
| | - Daiza P Mendez
- 1 Department of Crop and Agro-Environmental Sciences, Food Science and Technology Program, University of Puerto Rico, Mayagüez, Puerto Rico
| | - Angela Burke
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598, USA
| | - Lynette E Orellana
- 1 Department of Crop and Agro-Environmental Sciences, Food Science and Technology Program, University of Puerto Rico, Mayagüez, Puerto Rico
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Olanya OM, Ukuku DO, Solaiman DK, Ashby RD, Niemira BA, Mukhopadhyay S. Reductionin
Listeria monocytogenes
,
Salmonella enterica
and
Escherichia coli
O157:H7
in vitro
and on tomato by sophorolipid and sanitiser as affected by temperature and storage time. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13711] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ocen M. Olanya
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Dike O. Ukuku
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Daniel K.Y. Solaiman
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Richard D. Ashby
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Brendan A. Niemira
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Sudarsan Mukhopadhyay
- U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
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Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Berrios-Rodriguez A, Olanya OM, Annous BA, Cassidy JM, Orellana L, Niemira BA. Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria. Food Sci Biotechnol 2017; 26:513-520. [PMID: 30263573 PMCID: PMC6049429 DOI: 10.1007/s10068-017-0071-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 12/20/2016] [Accepted: 12/28/2016] [Indexed: 10/19/2022] Open
Abstract
Control of Salmonella Typhimurium on sprouts is crucial for food and consumer safety. In this study, natural microflora on soybean seed was assessed and effects of gaseous chlorine dioxide (ClO2) and biocontrol Pseudomonas on the survival of S. Typhimurium on soybean sprouts were evaluated. Sprouts were dip-inoculated with S. Typhimurium prior to the application of the biocontrol (P. chlororaphis and P. fluorescens). After inoculation with S. Typhimurium, the sprouts were treated with ClO2 at 0.4 mg/L for 1 h (90% R.H., 13°C). Pseudomonas strains and Salmonella were recovered on Pseudomonas Agar F (PAF) and xylose lysine tergitol-4 (XLT-4) media, respectively. Pseudomonas strains reduced Salmonella by <1 log colony forming units (CFU)/g of sprouts, whereas S. Typhimurium on soybean sprouts was reduced from 2.55 to 5.35 logs CFU/g by ClO2. Gaseous ClO2 treatment reduced S. Typhimurium by 3.90 (0 h), 4.47 (24 h), and 3.61 log CFU/g (168 h). It was concluded that ClO2 and biocontrol treatment can enhance sprout safety.
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Affiliation(s)
| | - Ocen M. Olanya
- USDA-ARS, Eastern Regional Research Center, Food Safety & Intervention Technology Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038 USA
| | - Bassam A. Annous
- USDA-ARS, Eastern Regional Research Center, Food Safety & Intervention Technology Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038 USA
| | - Jennifer M. Cassidy
- USDA-ARS, Eastern Regional Research Center, Food Safety & Intervention Technology Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038 USA
| | - Lynette Orellana
- Department of Food and Industrial Microbiology, University of Puerto Rico, Mayaguez, Puerto Rico
| | - Brendan A. Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety & Intervention Technology Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038 USA
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Netramai S, Kijchavengkul T, Sakulchuthathip V, Rubino M. Antimicrobial efficacy of gaseous chlorine dioxide against Salmonella enterica
Typhimurium on grape tomato (Lycopersicon esculentum
). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13209] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Siriyupa Netramai
- Division of Food Technology; School of Interdisciplinary Studies; Mahidol University; Kanchanaburi Campus Kanchanaburi 71150 Thailand
| | - Thitisilp Kijchavengkul
- Division of Food Technology; School of Interdisciplinary Studies; Mahidol University; Kanchanaburi Campus Kanchanaburi 71150 Thailand
| | - Veesuda Sakulchuthathip
- Division of Food Technology; School of Interdisciplinary Studies; Mahidol University; Kanchanaburi Campus Kanchanaburi 71150 Thailand
| | - Maria Rubino
- School of Packaging; Michigan State University; Lansing MI 48824-1223 USA
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Masood S, Randhawa MA, Butt MS, Asghar M. A Potential of Biopesticides to Enhance the Shelf Life of Tomatoes (Lycopersicon Esculentum
Mill.) in the Controlled Atmosphere. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shahid Masood
- Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad Punjab 38000 Pakistan
| | - Muhammad Atif Randhawa
- Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad Punjab 38000 Pakistan
| | - Masood Sadiq Butt
- Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad Punjab 38000 Pakistan
| | - Muhammad Asghar
- Department of Biochemistry; University of Agriculture; Faisalabad Punjab 38000 Pakistan
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