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Zhang Y, Qiu J, Yang K, Lu Y, Xu Z, Yang H, Xu Y, Wang L, Lin Y, Tong X, He J, Xiao Y, Sun X, Huang R, Yu X, Zhong T. Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation. Compr Rev Food Sci Food Saf 2023; 22:3105-3129. [PMID: 37199492 DOI: 10.1111/1541-4337.13177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/19/2023]
Abstract
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO2 under different conditions. The impacts of gaseous ClO2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.
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Affiliation(s)
- Yujia Zhang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Jiafan Qiu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Kewen Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Zixian Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Huanqi Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yu Lin
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Junge He
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xiuxiu Sun
- USDA, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hilo, USA
| | - Ran Huang
- Academy for Engineering and Applied Technology, Fudan University, Shanghai, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
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Kim SY, Kim SH, Park SH. Inactivation of Foodborne Pathogen Biofilm Cells Using a Combination Treatment with Gaseous Chlorine Dioxide and Aerosolized Sanitizers. J Food Prot 2023; 86:100105. [PMID: 37196846 DOI: 10.1016/j.jfp.2023.100105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 05/07/2023] [Accepted: 05/10/2023] [Indexed: 05/19/2023]
Abstract
A biofilm is a three-dimensional microbial community, which is difficult to completely control with a typical sanitizer owing to its complex structure. The aim of this study was to establish a system for the combined treatment of biofilms with 10 ppmv gaseous chlorine dioxide (ClO2) and antimicrobial agents (2% citric acid, 2% hydrogen peroxide [H2O2], and 100 ppm peracetic acid [PAA]), and to investigate the synergistic microbicidal efficacy of the combination treatments to inactivate Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in biofilms. The antimicrobial agents were aerosolized using a humidifier on top of a chamber to achieve a relative humidity of 90% (within a range of ±2%). While biofilm treatment with the aerosolized antimicrobial agents for 20 min inactivated approximately 1 log CFU/cm2 (0.72-1.26 log CFU/cm2) of the pathogens and the gaseous ClO2 gas treatment for 20 min inactivated <3 log CFU/cm2 (2.19-2.77 log CFU/cm2), combination treatment with citric acid, H2O2, and PAA for 20 min achieved microbial reductions of 2.71-3.79, 4.56-5.12, and 4.45-4.67 log CFU/cm2, respectively. Our study demonstrates that foodborne pathogens in biofilms can be inactivated by combining gaseous ClO2 treatment with aerosolized antimicrobial agents. The results of this study provide baseline data for the food industry to help control foodborne pathogens in biofilms on inaccessible surfaces.
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Affiliation(s)
- Se-Yeon Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea.
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3
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Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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4
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Kim S, Park S. Chlorine dioxide gas mediated inactivation of the biofilm cells of. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4863-4869. [PMID: 36276550 PMCID: PMC9579236 DOI: 10.1007/s13197-022-05574-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2022] [Accepted: 08/16/2022] [Indexed: 06/16/2023]
Abstract
This study evaluated the chlorine dioxide (ClO2) gas mediated inactivation of the biofilm cells of foodborne pathogens on food contact surfaces. Biofilm cells of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were developed on stainless steel (SS) and high density polyethylene (HDPE) coupon surfaces, and 5-day-old biofilms were treated with ClO2 gas at 60 and 90% relative humidity (RH) for up to 20 min. With an increase in gas concentration and treatment time, significant differences (p < 0.05) were observed between reduction levels under different RH conditions. Treatment with 50 ppmv of ClO2 gas (60% RH) for 20 min resulted in log reductions from 2.08 to 4.62 and 2.08 to 4.41 of the biofilm cells of three pathogens on SS and HDPE surfaces, respectively. The levels of biofilm cells of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on SS and HDPE surfaces were reduced to below the detection limit (0.48 log CFU/cm2) within 15, 20, and 20 min, respectively, when exposure to 50 ppmv of ClO2 gas at 90% RH.
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Affiliation(s)
- Seyeon Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
| | - Sanghyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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Jiang T, Cheng C, Wang H, Liu B, Zhang X, Tian M, Li C, Fang T, Chen T. Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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6
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Efficacy of gaseous chlorine dioxide generated by sodium chlorite - Carbon dioxide reaction on safety and quality of blueberries, cherry tomatoes, and grapes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Omac B, Moreira RG, Castell‐Perez EM. Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate
Salmonella
on grape tomatoes. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Basri Omac
- Department of Biological and Agricultural Engineering Texas A&M University College Station Texas USA
- Department of Food Processing Munzur University Tunceli Turkey
| | - Rosana G. Moreira
- Department of Biological and Agricultural Engineering Texas A&M University College Station Texas USA
| | - Elena M. Castell‐Perez
- Department of Biological and Agricultural Engineering Texas A&M University College Station Texas USA
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Wei X, Verma T, Danao MGC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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9
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Annous BA, Buckley DA, Kingsley DH. Efficacy of Chlorine Dioxide Gas Against Hepatitis A Virus on Blueberries, Blackberries, Raspberries, and Strawberries. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:241-247. [PMID: 33689143 DOI: 10.1007/s12560-021-09465-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
Abstract
Seeking a means of sanitizing berries, the effectiveness of steady state levels of gaseous chlorine dioxide (ClO2) against hepatitis A virus (HAV) on laboratory-contaminated berries was determined. The generated ClO2 was maintained with 1 or 2 mg/l air inside a 269-l glove box to treat 50 g batches of blueberries, raspberries, and blackberries, and 100 g batches of strawberries that were immersion coated with HAV. Normalized data for ClO2 (ppm-h/g product) is reported as a function of ClO2 concentration, treatment time, and weight of treated product. Treatments of ClO2 ranging from 1.00 to 6.27 ppm-h/g berry were evaluated. When compared to untreated HAV-contaminated berries, log reductions of HAV were > 2.1 for all berry types and conditions tested indicating the gaseous ClO2 was effective. The average log reduction with strawberries, raspberries, blueberries and blackberries treated with 1.00 ppm-h/g, the lowest ClO2 treatment tested, were 2.44, 2.49, 3.23, and 3.45, respectively. The highest treatment of 6.27 ppm-h/g was applied at two different gas concentrations of 1 mg/l and 2 mg/l. Average log reductions for blueberries and strawberries treated with 6.27 ppm-h/g were 4.34 and 4.42, and 4.03 and 3.51, applied at 1 mg/l and 2 mg/l, respectively. For blackberries and raspberries 3.20 and 3.24, and 3.23 and 3.97 log reductions were observed for 6.27 ppm-h/g treatments applied at 1 mg/l and 2 mg/l, respectively. Results indicate that HAV contamination of berries can be substantially reduced by gaseous ClO2 and offer industry a waterless means of sanitizing berries against HAV.
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Affiliation(s)
- Bassam A Annous
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - David A Buckley
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA
- Diversey, Inc, 1300 Altura Road, Fort Mill, SC, 29708, USA
| | - David H Kingsley
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety and Intervention Technologies Research Unit, Delaware State University, 1200 North DuPont Hwy, Dover, DE, 19901, USA.
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Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107732] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods. Food Res Int 2020; 137:109432. [PMID: 33233114 DOI: 10.1016/j.foodres.2020.109432] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 05/30/2020] [Accepted: 06/09/2020] [Indexed: 11/20/2022]
Abstract
The objective of this study was to investigate the effect of temperature and maturation period on the resistance of Staphylococcus aureus biofilms to thermal and non-thermal treatments. First, biofilm development was compared at three different temperatures (15, 25, and 37°C) for 5 days. The cell population at 15 and 25°C remained relatively consistent approximately at 6.3 log CFU/cm2, whereas 37°C resulted in the highest cell population on day 1 (7.6 log CFU/cm2) followed by a continual decline. Then, biofilm resistance to steam and sodium hypochlorite (NaOCl) treatments was evaluated. Obtained results highlighted that biofilms had different resistance to both treatments depending on development conditions. Specifically, steam treatment of 10 s eliminated 4.1 log CFU/cm2 of the biofilm formed at 25°C for 5 days. The same treatment inactivated over 5 log population of biofilms developed in other temperature and maturation period conditions. Treatment with NaOCl reduced approximately 1 log CFU/cm2 of biofilm cells developed at 25°C for 5 days. However, inactivation was found to be over 2 log CFU/cm2 under other development conditions. An extracellular polymeric substances (EPS) quantification using 96-well plates and stainless steel coupons was conducted. In the 96-well plate experiment, it was found that the highest amount of polysaccharide was secreted at 25°C (p < 0.05), while total biomass and protein contents were greatest at 37°C (p < 0.05). No significant difference in EPS content was observed for stainless steel, but the results displayed a similar trend to the 96-well plate. In particular, biofilms developed at 25°C tended to secret the highest amount of polysaccharide, which aligned with the current literature. This finding indicated that polysaccharide was the main contribution to the enhanced resistance of S. aureus biofilms. Overall, it was shown that biofilms formed at 25°C for 5 days exhibited the greatest resistance to thermal and nonthermal treatments due to the elevated exopolysaccharide secretion. This study demonstrates that temperature and maturation period significantly affect the resistance of S. aureus biofilms to thermal and non-thermal treatments.
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Annous BA, Buckley D, Burke A. Evaluation of Chlorine Dioxide Gas against Four Salmonella enterica Serovars Artificially Contaminated on Whole Blueberries. J Food Prot 2020; 83:412-417. [PMID: 32050031 DOI: 10.4315/0362-028x.jfp-19-452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 11/15/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fresh produce, such as blueberries, continues to be a source of foodborne illness in the United States. Despite new practices and intervention technologies, blueberries and other produce are contaminated with foodborne pathogens, such as Salmonella. The aim of this study was to evaluate the efficacy of chlorine dioxide gas (CDG) against Salmonella enterica serovars Newport, Stanley, Muenchen, and Anatum on artificially contaminated whole fresh blueberries. Blueberries were dip inoculated into a 400-mL bath containing a Salmonella serovar cocktail of either ca. 6 or 9 log CFU/mL. Samples were dried for either 2 or 24 h before treatment with 1.5 or 3 mg of CDG/L of air to a final treatment of 3.55 to 6 ppm/h/g of blueberry. Salmonella cells were recovered by stomaching CDG-treated and nontreated control samples with 0.1% peptone and enumerated on xylose lysine Tergitol 4 agar. CDG treatments achieved up to a 5.63-log CFU/g reduction of the cocktail using 5.5 ppm/h/g, whereas the lowest treatment, 4 ppm/h/g (1.5 mg of CDG/L), was still capable of a 4.45-log CFU/g reduction. Incubation time significantly (P < 0.001) affected CDG efficacy against both inoculation concentrations. Additionally, all serovars responded similarly to CDG treatment when tested individually (P > 0.0691). Finally, the availability of a water reservoir during treatments did not have a significant effect (P = 0.9818) on CDG efficacy in this study. Our results demonstrate that CDG can be an efficacious treatment option for whole blueberry decontamination. HIGHLIGHTS
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Affiliation(s)
- Bassam A Annous
- Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.,(ORCID: https://orcid.org/0000-0002-3825-9064 [B.A.A.])
| | - David Buckley
- Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Angela Burke
- Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Kingsley DH, Annous BA. Evaluation of Steady-State Gaseous Chlorine Dioxide Treatment for the Inactivation of Tulane virus on Berry Fruits. FOOD AND ENVIRONMENTAL VIROLOGY 2019; 11:214-219. [PMID: 30949936 DOI: 10.1007/s12560-019-09382-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 03/18/2019] [Indexed: 05/20/2023]
Abstract
The effectiveness of steady-state levels of gaseous chlorine dioxide (ClO2) against Tulane virus (TV), a human norovirus surrogate, on berries was determined. The generated ClO2 was maintained at 1 mg/L inside a 269 L glove box to treat two 50 g batches of blueberries, raspberries, and blackberries, and two 100 g batches of strawberries that were immersion coated with TV. The standardized/normalized treatment concentrations of ClO2 ranging from 0.63 to 4.40 ppm-h/g berry were evaluated. When compared to untreated TV contaminated berries, log reductions of TV were in excess of 2.9 log PFU/g for all berry types and conditions tested, indicating that ClO2 was highly effective. In general, the efficacy of all ClO2 treatments on log reductions of TV on all berries was not significantly different (p < 0.05). The average log reduction with strawberries, raspberries, blueberries, and blackberries, treated with the lowest ClO2 concentration, 0.63 ppm-h/g, were 2.98, 3.40, 3.82, and 4.17 log PFU/g, respectively. Overall results suggest that constant levels of ClO2 could be quite effective against foodborne viruses.
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Affiliation(s)
- David H Kingsley
- Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Delaware State University, 1200 DuPont Hwy, Dover, DE, 19901, USA
| | - Bassam A Annous
- Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA.
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Mitchell CM, McGrath A, Beck B, Schurr MJ, Fong D, Leszczynski JK, Manuel CA. Low-cost, Small-scale Decontamination of Laboratory Equipment by Using Chlorine Dioxide Gas. JOURNAL OF THE AMERICAN ASSOCIATION FOR LABORATORY ANIMAL SCIENCE 2019; 58:569-576. [PMID: 31466553 DOI: 10.30802/aalas-jaalas-18-000105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
A significant concern in laboratory animal medicine is contamination due to pathogen outbreaks and how to adequately decontaminate small equipment. Many factors play a role in the selection of the decontamination method including cost, efficacy, personnel time and safety. Chlorine dioxide (ClO₂) gas is an effective method, but decontamination often requires a ClO₂ gas generator with a specialized air-tight exposure chamber. Although this method works well for large-scale decon- tamination, the use of a gas generator may be impractical and too costly for smaller-scale decontamination. The goal of this study was to create and validate an effective, small-scale decontamination method that uses ClO₂ gas and which is an affordable, efficient, safe, and reproducible. First, we identified a product that generates ClO₂ gas after the combination of 2 dry reagents. To find an affordable exposure chamber, we evaluated the ability of 4 household totes with gasket-seal lid systems to retain ClO₂ gas and relative humidity (RH). The efficacy of decontamination was validated by concurrently using 2 different biologic indicators (BI), Bacillus atrophaeus (B.a.) and Geobacillus stearothermophilus (G.s.). All household totes evaluated held sufficient gas and RH for a 15-h cycle, providing adequate contact time to inactivate both BI evaluated. Our results suggest that a total exposure dose of 71 ± 42 ppm-h of ClO₂ gas over 15 h at 90% or greater RH is adequate to inactivate both B.a. and G.s. There was no statistical significance between the 2 BI as indicators for decontamination; 65 of 230 (28.3%) B.a. and 75 of 230 (32.6%) G.s spore strips were positive for growth (P = 0.36). In conclusion, we successfully combined a variety of low-cost materials to establish an effective, small-scale method to decontaminate laboratory equipment. Depending on the size of the tote and whether BI are used, the cost of our method is roughly 1% that of large-scale ClO₂ gas generators used with specialized air-tight exposure chambers.
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Affiliation(s)
- Cara M Mitchell
- Animal Resources Center, The University of Chicago Biological Sciences, Chicago, Illinois
| | - Alison McGrath
- Department of Environmental Health and Safety, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver
| | - Breanne Beck
- Department of Environmental Health and Safety, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver
| | - Michael J Schurr
- Department of Immunology and Microbiology, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver
| | - Derek Fong
- Office of Laboratory Animal Resources, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver; Department of Pathology, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver
| | - Jorik K Leszczynski
- Office of Laboratory Animal Resources, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver; Department of Pathology, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver
| | - Christopher A Manuel
- Office of Laboratory Animal Resources, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver; Department of Pathology, Research Safety and Industrial Hygiene, Anschutz Medical Campus, University of Colorado-Denver; University of Colorado Cancer Center, Aurora, Colorado;,
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Ran Y, Qingmin C, Maorun F. Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02279-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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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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