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Shambhavi S, Kim H, Jahanzaib M, Lee J, Park D. BT100, a three-in-one, multipurpose disinfecting, deodorizing, and air-cleaning solution with an effective, gradual, and continuous gaseous chlorine dioxide-releasing substance. Heliyon 2024; 10:e26738. [PMID: 38449591 PMCID: PMC10915389 DOI: 10.1016/j.heliyon.2024.e26738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/19/2024] [Accepted: 02/19/2024] [Indexed: 03/08/2024] Open
Abstract
Aerosols carrying viruses that are released from the oral cavity of infected individuals are the primary, if not the only, means of transmission during viral respiratory disease epidemics. This makes crowded rooms and tiny, enclosed public areas like bathrooms prime environments for the transmission of diseases. Volatile organic compounds (VOCs) and formaldehyde are two contaminants that pose serious threats to human health and well-being in indoor environments. The varied disinfectant properties of chlorine dioxide (ClO2) make it a key player in treating a range of air quality issues. To balance effectiveness and safety, however, the careful application of chlorine dioxide is essential to achieving the best results in air quality while preserving human health and well-being. This study explores the many functions of chlorine dioxide, including the prevention of the spread of viruses, the elimination of harmful gases like ammonia and hydrogen sulfide, and its effects on formaldehyde and total volatile organic compounds (TVOCs) in indoor environments using BT100. The results indicate a reduction of 98.5%, 81.01%, 62.22%, 46.5%, and 63.84% in minimizing aerosolized viruses, ammonia, and hydrogen sulfide gas in addition to formaldehyde and total volatile organic compounds.
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Affiliation(s)
- Sharma Shambhavi
- Transportation Environmental Research Team, Korea Railroad Research Institute (KRRI), Uiwang-si, 16105, Republic of Korea
- Transportation System Engineering, University of Science & Technology (UST), Daejeon, 34113, Republic of Korea
| | - Honggil Kim
- Sejin E & P Co. Ltd., Anyang-Si, Gyeonggi-do, Republic of Korea
| | - Muhammad Jahanzaib
- Transportation Environmental Research Team, Korea Railroad Research Institute (KRRI), Uiwang-si, 16105, Republic of Korea
- Transportation System Engineering, University of Science & Technology (UST), Daejeon, 34113, Republic of Korea
| | - Jooyeon Lee
- Transportation Environmental Research Team, Korea Railroad Research Institute (KRRI), Uiwang-si, 16105, Republic of Korea
- Department of Mechanical Engineering, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Duckshin Park
- Transportation Environmental Research Team, Korea Railroad Research Institute (KRRI), Uiwang-si, 16105, Republic of Korea
- Transportation System Engineering, University of Science & Technology (UST), Daejeon, 34113, Republic of Korea
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Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review. Int J Food Microbiol 2022; 379:109848. [DOI: 10.1016/j.ijfoodmicro.2022.109848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/31/2022] [Accepted: 07/20/2022] [Indexed: 11/21/2022]
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Dong L, Wall M, Li Y. Aqueous chlorine dioxide generated with organic acids have higher antimicrobial efficacy than those generated with inorganic acids. Int J Food Microbiol 2022; 369:109632. [PMID: 35299047 DOI: 10.1016/j.ijfoodmicro.2022.109632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 03/03/2022] [Accepted: 03/09/2022] [Indexed: 10/18/2022]
Abstract
Chlorine dioxide (ClO2) is commonly generated by mixing sodium chlorite and acid. This study aimed to evaluate how acid affects the release kinetics and antimicrobial property of ClO2. Solutions made with weak acids released ClO2 more slowly and had higher stability than those made with hydrochloric acid. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were treated with 1, 2.5, and 5 ppm ClO2 for 3 or 5 min. Lettuce inoculated with the pathogenic bacteria were treated with 2.5 and 5 ppm ClO2 for 5 min. The effects of peptone load at 0.01% and 0.02% on the antimicrobial efficacy of ClO2 were investigated in S. Typhimurium cell suspensions. The contribution of acids alone at the pH of the ClO2 solutions to bacterial reduction was also evaluated. The 2.5 ppm ClO2 solutions made with citric acid, lactic acid, and malic acid showed higher reductions in all three bacteria than ClO2 made with hydrochloric acid and sodium bisulfate. The 5 ppm ClO2 solutions produced with organic acids reduced populations of all bacterial strains from 7 log CFU/mL to undetectable level in 3 min, except S. Typhimurium treated by ClO2 produced with lactic acid. On inoculated Romaine lettuce model, 5 ppm ClO2 produced with lactic acid and malic acid resulted in the highest reduction of E. coli O157:H7, S. Typhimurium, and L. monocytogenes of approximately 1.4, 1.7, and 2.4 log CFU/g, respectively. The antimicrobial efficacy of ClO2 made with HCl and NaHSO4 were affected by 0.01% and 0.02% peptone load, respectively. Food-grade organic acids produced aqueous ClO2 solutions with stronger antimicrobial properties than inorganic acids. The acids alone at the pH of ClO2 did not show significant bacterial reductions.
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Affiliation(s)
- Lianger Dong
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, USA
| | - Marisa Wall
- Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, USDA-ARS, 64 Nowelo Street, Hilo, HI, USA
| | - Yong Li
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, USA.
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Nag R, Russell L, Nolan S, Auer A, Markey BK, Whyte P, O'Flaherty V, Bolton D, Fenton O, Richards KG, Cummins E. Quantitative microbial risk assessment associated with ready-to-eat salads following the application of farmyard manure and slurry or anaerobic digestate to arable lands. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 806:151227. [PMID: 34715220 DOI: 10.1016/j.scitotenv.2021.151227] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 06/13/2023]
Abstract
Farmyard manure and slurry (FYM&S) and anaerobic digestate are potentially valuable soil conditioners providing important nutrients for plant development and growth. However, these organic fertilisers may pose a microbial health risk to humans. A quantitative microbial risk assessment (QMRA) model was developed to investigate the potential human exposure to pathogens following the application of FYM&S and digestate to agricultural land. The farm-to-fork probabilistic model investigated the fate of microbial indicators (total coliforms and enterococci) and foodborne pathogens in the soil with potential contamination of ready-to-eat salads (RTEs) at the point of human consumption. The processes examined included pathogen inactivation during mesophilic anaerobic digestion (M-AD), post-AD pasteurisation, storage, dilution while spreading, decay in soil, post-harvest washing processes, and finally, the potential growth of the pathogen during refrigeration/storage at the retail level in the Irish context. The QMRA highlighted a very low annual probability of risk (Pannual) due to Clostridium perfringens, norovirus, and Salmonella Newport across all scenarios. Mycobacterium avium may result in a very high mean Pannual for the application of raw FYM&S, while Cryptosporidium parvum and pathogenic E. coli showed high Pannual, and Listeria monocytogenes displayed moderate Pannual for raw FYM&S application. The use of AD reduces this risk; however, pasteurisation reduces the Pannual to an even greater extent posing a very low risk. An overall sensitivity analysis revealed that mesophilic-AD's inactivation effect is the most sensitive parameter of the QMRA, followed by storage and the decay on the field (all negatively correlated to risk estimate). The information generated from this model can help to inform guidelines for policymakers on the maximum permissible indicator or pathogen contamination levels in the digestate. The QMRA can also provide the AD industry with a safety assessment of pathogenic organisms resulting from the digestion of FYM&S.
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Affiliation(s)
- Rajat Nag
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
| | - Lauren Russell
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Stephen Nolan
- National University of Ireland Galway, School of Natural Sciences and Ryan Institute, Galway, Ireland.
| | - Agathe Auer
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Bryan K Markey
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Paul Whyte
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Vincent O'Flaherty
- National University of Ireland Galway, School of Natural Sciences and Ryan Institute, Galway, Ireland.
| | - Declan Bolton
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Owen Fenton
- Teagasc, Environment Research Centre, Johnstown Castle, County Wexford, Ireland.
| | - Karl G Richards
- Teagasc, Environment Research Centre, Johnstown Castle, County Wexford, Ireland.
| | - Enda Cummins
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
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Rane B, Lacombe A, Guan J, Bridges DF, Sablani S, Tang J, Wu VCH. Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns. J Food Saf 2021. [DOI: 10.1111/jfs.12948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhargavi Rane
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - Alison Lacombe
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
| | - Jiewen Guan
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - David F. Bridges
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
| | - Shyam Sablani
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - Juming Tang
- Biological Systems Engineering Department Washington State University Pullman Washington USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
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Zhong T, Zhang J, Sun X, Kou J, Zhang Z, Bai J, Ritenour MA. The Potential of Gaseous Chlorine Dioxide for the Control of Citrus Postharvest Stem-End Rot Caused by Lasiodiplodia theobromae. PLANT DISEASE 2021; 105:3426-3432. [PMID: 33934635 DOI: 10.1094/pdis-02-20-0407-re] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
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.
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Affiliation(s)
- Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, China
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Jiuxu Zhang
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Xiuxiu Sun
- Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fort Pierce, FL 34945, U.S.A
| | - Jingjing Kou
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Zhike Zhang
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Jinhe Bai
- Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fort Pierce, FL 34945, U.S.A
| | - Mark A Ritenour
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
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Contreras-Soto M, Medrano-Félix J, Valdez-Torres B, Chaidez C, Castro-Del Campo N. Chlorine dioxide: an evaluation based on a microbial decay approach during mango packing process. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2021; 31:518-529. [PMID: 31569961 DOI: 10.1080/09603123.2019.1670785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 09/18/2019] [Indexed: 06/10/2023]
Abstract
Mango is highly consumed worldwide; nonetheless, its consumption has been related to foodborne outbreaks. This study was performed to evaluate bacterial transference during mango postharvest management and the feasibility of adopting chlorine dioxide as first choice disinfectant in mango packinghouse. Chlorine dioxide (3 and 5 ppm) and sodium hypochlorite (100 and 200 ppm) were evaluated at different turbidity and times against Salmonella Choleraesuis and Listeria monocytogenes. Bacterial transference was higher from water to fruit than vice-versa (49.17%). Chlorine dioxide (5 ppm) achieved the highest Salmonella reductions at low turbidity reaching 2.13 Log10 at 10 min; meanwhile, Listeria was totally reduced in all conditions. Bacterial decay kinetic showed that chlorine dioxide 5 ppm was 34-fold faster than sodium hypochlorite at 200 ppm in reducing 1 Log10 of Salmonella. Chlorine dioxide reached faster bacterial inactivation decay over sodium hypochlorite; its usage is safe and meets the regulatory standards set for mango processing.
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Affiliation(s)
- Marí Contreras-Soto
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - José Medrano-Félix
- CONACYT-Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Benigno Valdez-Torres
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Cristó Chaidez
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Nohelia Castro-Del Campo
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
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8
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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9
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Use of mathematic models to describe the microbial inactivation on baby carrots by gaseous chlorine dioxide. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107832] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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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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Lim J, Kim E, Shin Y, Ryu JH, Kim H. Antimicrobial activity of ClO 2 gas against Salmonella Enteritidis on almonds. Food Microbiol 2021; 99:103819. [PMID: 34119104 DOI: 10.1016/j.fm.2021.103819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 11/25/2022]
Abstract
Nuts, including almonds, are occasionally contaminated with Salmonella spp. In this study, we used chlorine dioxide (ClO2) gas to inactivate S. enterica subsp. Enterica serovar Enteritidis on almonds. Almonds inoculated with a single strain of S. Enteritidis (8.95 log cfu/mL) were exposed to ClO2 gas generated from 1.0 or 1.5 mL ClO2 solution in a sealed container at 50 or 60 °C (43% relative humidity) for up to 10 h. The concentration of ClO2 gas peaked at 354-510 and 750-786 ppm within 0.5 h upon deposition of 1.0 and 1.5 mL of aqueous ClO2, respectively, and gradually decreased thereafter. Population of S. Enteritidis on almonds treated at 50 °C decreased to 1.70-2.32 log cfu/sample within 1 h of exposure to ClO2 gas and decreased to below the detection limit (1.7 log cfu/sample) at all ClO2 concentrations after 8 h. At 60 °C, the microbial population fell below the detection limit within 1 h, regardless of the volume of ClO2 solution supplied. Microbial survival on almonds treated with ClO2 gas and stored at 12 or 25 °C was observed for up to 8 weeks and the organism was not recovered from the almonds treated for 10 h and stored at 12 °C for 2-8 weeks. The lightness (L value) and redness (a value) of almonds treated for 10 h were not changed by ClO2 gas treatment, but yellowness (b value) increased. Results showed that Salmonella on almonds was successfully inactivated by ClO2 gas treatment and the microbial survival did not occur during storage.
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Affiliation(s)
- Jihwan Lim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Eungyung Kim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Yeseul Shin
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Jee-Hoon Ryu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-ku, Seoul, 02841, Republic of Korea.
| | - Hoikyung Kim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea.
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Yeom W, Kim H, Beuchat LR, Ryu JH. Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity. Food Microbiol 2021; 99:103805. [PMID: 34119098 DOI: 10.1016/j.fm.2021.103805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/05/2021] [Accepted: 04/08/2021] [Indexed: 11/27/2022]
Abstract
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.
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Affiliation(s)
- Woorim Yeom
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Hoikyung Kim
- Department of Food and Nutrition, Wonkwang University, 460 Iksandae-ro, Iksan, Jeonbuk, 54538, Republic of Korea
| | - Larry R Beuchat
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, USA
| | - Jee-Hoon Ryu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea.
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Luu P, Chhetri VS, Janes ME, King JM, Adhikari A. Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110906] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hassenberg K, Praeger U, Herppich WB. Effect of Chlorine Dioxide Treatment on Human Pathogens on Iceberg Lettuce. Foods 2021; 10:574. [PMID: 33801806 PMCID: PMC8001664 DOI: 10.3390/foods10030574] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 11/17/2022] Open
Abstract
In the vegetable processing industry, the application of chlorine dioxide (ClO2) as a disinfectant solved in washing water to eliminate undesirable microorganisms harmful to consumers' health and the shelf life of produce has been discussed for years. The disinfection efficacy depends on various factors, e.g., the location of microorganisms and the organic load of the washing water. The present study analyzed the sanitation efficacy of various concentrations of water-solved ClO2 (cClO2: 20 and 30 mg L-1) on Escherichia coli (1.1 × 104 cfu mL-1), Salmonella enterica (2.0 × 104 cfu mL-1) and Listeria monocytogenes (1.7 × 105 cfu mL-1) loads, located on the leaf surface of iceberg lettuce assigned for fresh-cut salads. In addition, it examined the potential of ClO2 to prevent the cross-contamination of these microbes in lettuce washing water containing a chemical oxygen demand (COD) content of 350 mg L-1 after practice-relevant washing times of 1 and 2 min. On iceberg leaves, washing with 30 mg L-1 ClO2 pronouncedly (1 log) reduced loads of E. coli and S. enterica, while it only insignificantly (<0.5 × log) diminished the loads of L. monocytogenes, irrespective of the ClO2 concentration used. Although the sanitation efficacy of ClO2 washing was only limited, the addition of ClO2 to the washing water avoided cross-contamination even at high organic loads. Thus, the application of ClO2 to the lettuce washing water can improve product quality and consumer safety.
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Affiliation(s)
- Karin Hassenberg
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; (U.P.); (W.B.H.)
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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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Park HW, Chen G, Hwang CA, Huang L. Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide - A kinetic analysis. Food Microbiol 2020; 95:103707. [PMID: 33397625 DOI: 10.1016/j.fm.2020.103707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/18/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022]
Abstract
The aim of this study was to investigate the effect of water activity (aw) on inactivation of Listeria monocytogenes using gaseous chlorine dioxide (ClO2 (g)) under room temperature. Surface-inoculated tryptic soy agar (TSA) plates adjusted to 9 different water activity levels ranging from 0.994 to 0.429 were used as samples exposed to ClO2 (g) at 150, 250, and 350 ppm for different durations of treatment time. Results showed that the antimicrobial effect of ClO2 (g) significantly decreases as the aw level and ClO2 (g) concentration decrease. Nonlinear models, such as the modified Chick model and the Weibull model, were used to describe the inactivation kinetics of L. monocytogenes. The results showed that the modified Chick model, which is based on chemical reaction kinetics, was more suitable to describe the inactivation of L. monocytogenes (RMSE < 0.5 log CFU/g) than the Weibull model (RMSE < 1.0 log CFU/g). A multiple regression model was developed for the describing the effect of aw and ClO2 (g) concentration on bacterial inactivation. The results of this study may be used to design ClO2 (g) treatment processes to inactivate L. monocytogenes in low-moisture foods.
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Affiliation(s)
- Hyeon Woo Park
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, 24341, South Korea
| | - Guoying Chen
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA
| | - Cheng-An Hwang
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA
| | - Lihan Huang
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA.
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Shin HJ, Kim H, Beuchat LR, Ryu JH. Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds. Food Microbiol 2020; 92:103569. [DOI: 10.1016/j.fm.2020.103569] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 06/07/2020] [Accepted: 06/09/2020] [Indexed: 11/26/2022]
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18
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Luu P, Chhetri VS, Janes ME, King JM, Adhikari A. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes. Foods 2020; 9:foods9091259. [PMID: 32911767 PMCID: PMC7554816 DOI: 10.3390/foods9091259] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/01/2020] [Accepted: 09/05/2020] [Indexed: 11/28/2022] Open
Abstract
Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO2) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes seeded on sweet potatoes. Sweet potatoes were spot inoculated (4.2 to 5.7 log CFU/cm2) with multi-strain cocktails of Salmonella spp., E. coli O157:H7, and L. monocytogenes and treated for 10–30 min with 5 ppm aqueous ClO2 or water. Aqueous ClO2 treatment was significantly (p < 0.05) effective in reducing Salmonella with a reduction of 2.14 log CFU/cm2 within 20 min compared to 1.44 log CFU/cm2 for water treatment. Similar results were observed for L. monocytogenes with a 1.98 log CFU/cm2 reduction compared to 0.49 log CFU/cm2 reduction observed after 30 min treatment with aqueous ClO2 the water respectively. The maximum reduction in E. coli O157: H7 reached 2.1 Log CFU/cm2 after 20 min of treatment with aqueous ClO2. The level of the pathogens in ClO2 wash solutions, after the treatment, was below the detectable limit. While in the water wash solutions, the pathogens’ populations ranged from 3.47 to 4.63 log CFU/mL. Our study indicates that aqueous ClO2 is highly effective in controlling cross-contamination during postharvest washing of sweet potatoes.
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Buckley D, Annous BA, Vinyard B. Evaluation of chlorine dioxide gas release rates from dry precursors intended for applied technologies under disparate conditions and their effects on Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Zhou S, Jin T, Sheen S, Zhao G, Liu L, Juneja V, Yam K. Development of sodium chlorite and glucono delta-lactone incorporated PLA film for microbial inactivation on fresh tomato. Food Res Int 2020; 132:109067. [PMID: 32331688 DOI: 10.1016/j.foodres.2020.109067] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 02/01/2020] [Accepted: 02/02/2020] [Indexed: 11/19/2022]
Abstract
Chlorine dioxide (ClO2) is an effective disinfectant used in the sanitization of fresh produce. Glucono delta-lactone (GDL), widely used as an acidifier during food processing, can be partially hydrolyzed to become a weak acid-gluconic acid under chemical equilibrium upon dissolution in water. This study focused on the development of a novel polylactic acid (PLA) film which incorporated with sodium chlorite (NaClO2) and GDL for ClO2(g) generation. The effects of PLA amount, NaClO2 + GDL/PLA ratio, NaClO2/GDL ratio, temperature and relative humidity on the release profiles of ClO2(g) were elucidated. The storage test indicated that film efficacy was well maintained after 4 weeks of storage under ambient conditions. The microbial inactivation results revealed that ClO2(g) generated from the films reduced populations of surface-inoculated Salmonella and Escherichia coli O157:H7 from ca. 5 log CFU/tomato to undetectable level (<1 log CFU/tomato) within 2 and 4 h respectively and the complete elimination in populations of both bacterial species was maintained throughout the 14-day storage period at both 10 and 22 °C. The sensory properties of treated tomatoes were evaluated and exhibited no significant difference (p > 0.05) compared to controls except for appearance on day 14 under 22 °C storage.
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Affiliation(s)
- Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China; U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Shiowshuh Sheen
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - LinShu Liu
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Vijay Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Kit Yam
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
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21
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Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes. Processes (Basel) 2020. [DOI: 10.3390/pr8030375] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of chlorine dioxide (ClO2) under low temperature drying to suppress rice cake stickiness during the cutting process by initiating the onset of retrogradation until the stickiness is minimized for shelf-life extension. The intermittent ClO2 application at low-temperature drying was conducted at 10 °C for different drying periods (0, 6, 12, 18, and 24 h). Texture analysis showed significant differences with increasing values of hardness (901.39 ± 53.87 to 12,653 ± 1689.35 g) and reduced values of modified adhesiveness (3614.37 ±578.23 to 534.81 ± 89.37 g). The evaluation of rice cake stickiness during the cutting process revealed an optimum drying period of 18 h with no significant difference (p ≤ 0.05) compared to the 24 h drying process. Microbial contamination during the drying process increased, with microbial load from 6.39 ± 0.37 to 7.94 ± 0.29 CFU/g. Intermittent ClO2 application at 22 ppm successfully reduced the microbial load by 63% during drying process. The inhibitory property of ClO2 was further analyzed on a sample with high initial microbial load (3.01 ± 0.14 CFU/g) using primary and modified secondary growth models fitted to all experimental storage temperatures (5–25 °C) with R2 values > 0.99. The model demonstrated a strong inhibition by ClO2 with microbial growth not exceeding the accepted population threshold (106 CFU/g) for toxin production. The shelf-life of rice cake was increased by 86 h and 432 h at room temperature (25 °C) and 5 °C respectively. Microbial inactivation via ClO2 treatment is a novel method for improved food storage without additional thermal sterilization or the use of an additional processing unit.
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Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106839] [Citation(s) in RCA: 13] [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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23
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Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Chen M, Chen X, Yam K. Encapsulation complex of chlorine dioxide in α-cyclodextrin: Structure characterization and release property. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106783] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Pietrysiak E, Smith S, Ganjyal GM. Food Safety Interventions to Control
Listeria monocytogenes
in the Fresh Apple Packing Industry: A Review. Compr Rev Food Sci Food Saf 2019; 18:1705-1726. [DOI: 10.1111/1541-4337.12496] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/13/2019] [Accepted: 07/29/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Ewa Pietrysiak
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Stephanie Smith
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Girish M Ganjyal
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
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Wang L, Gurtler JB, Wang W, Fan X. Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds. J Food Prot 2019; 82:1729-1735. [PMID: 31536419 DOI: 10.4315/0362-028x.jfp-19-114] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The interactive effects of mild heat and gaseous chlorine dioxide (ClO2) on populations of Salmonella on almonds were studied. Almonds, dip inoculated with a two-strain cocktail of attenuated Salmonella Typhimurium, were treated with three concentrations of ClO2 at ambient temperature (ca. 22°C), and at 45, 50, 55, and 60°C for 4 h and with more than 90% relative humidity. Concentrations of ClO2 during treatments were measured, and populations of Salmonella were determined following treatments. Results demonstrated that ClO2 at concentrations of more than 4 mg/L and ambient temperature only reduced populations of Salmonella by 1.46 log CFU/g. With increasing treatment temperature, the efficacy of gaseous ClO2 increased. At 55 and 60°C, >1 mg/L ClO2, and a 4-h treatment time, >4 log CFU/g Salmonella was inactivated. Reductions greater than 4 log of the bacterium by gaseous ClO2 at 55°C were confirmed using a three-strain cocktail of pathogenic Salmonella. Overall, results demonstrated that mild heating is necessary for gaseous ClO2 to achieve more than 4 log CFU/g inactivation of Salmonella on almonds.
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Affiliation(s)
- Lin Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
| | - Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
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27
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CFD simulation for designing a chlorine gaseous sanitizer treatment system. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 2019; 60:2481-2508. [PMID: 31389257 DOI: 10.1080/10408398.2019.1649633] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | | | - Jinwen Xu
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China
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29
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Cai S, Worobo RW, Snyder AB. Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products. J Food Prot 2019; 82:1423-1432. [PMID: 31335189 DOI: 10.4315/0362-028x.jfp-18-576] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Psychrotolerant growth of Listeria monocytogenes in ready-to-eat (RTE) foods increases the risk to food safety, particularly when spoilage does not occur prior to L. monocytogenes growth of >1 log CFU/g. The purpose of this study was to evaluate the relative rates of quality deterioration and L. monocytogenes growth in six product systems (tomatoes, apples, fresh-cut cantaloupe, fresh-cut lettuce, baby spinach, and commercially processed turkey slices) under various conditions of refrigeration temperatures, atmospheres, and quality. Cantaloupe and spinach leaves supported >1 log CFU/g growth of L. monocytogenes before product spoilage at both 4 and 9°C. In some cases, conditions that improved microbial quality by extending shelf life also allowed L. monocytogenes growth of >1 log CFU/g before deterioration due to microbial spoilage. For example, storage with modified atmosphere packaging enhanced L. monocytogenes growth relative to spoilage microbiota in lettuce leaves (1.0-log increase 7 days before spoilage). In contrast, the use of secondary quality produce (i.e., apples, tomatoes, and lettuce with physical damage) reduced shelf life and, consequently, limited the time for L. monocytogenes proliferation. Therefore, spoilage cannot be considered a fail-safe indicator or proxy for limitation of shelf life across refrigerated RTE products.
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Affiliation(s)
- Shiyu Cai
- 1 Department of Food Science, Cornell University, Ithaca, New York 14853
| | - Randy W Worobo
- 1 Department of Food Science, Cornell University, Ithaca, New York 14853
| | - Abigail B Snyder
- 1 Department of Food Science, Cornell University, Ithaca, New York 14853.,2 Department of Extension, The Ohio State University, Wooster, Ohio 44691, USA (ORCID: https://orcid.org/0000-0003-1141-4746 [A.B.S.])
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30
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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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31
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Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.023] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Lee YJ, Jeong JJ, Jin H, Kim W, Yu GD, Kim KD. In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide Against Diaporthe batatas Isolated from Stored Sweetpotato. THE PLANT PATHOLOGY JOURNAL 2019; 35:77-83. [PMID: 30828282 PMCID: PMC6385651 DOI: 10.5423/ppj.oa.09.2018.0184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 11/22/2018] [Accepted: 12/11/2018] [Indexed: 06/09/2023]
Abstract
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.
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Affiliation(s)
- Ye Ji Lee
- Department of Biosystems and Biotechnology, Korea University, Seoul 02841,
Korea
| | - Jin-Ju Jeong
- Department of Biosystems and Biotechnology, Korea University, Seoul 02841,
Korea
- Institute of Life Science and Natural Resources, Korea University, Seoul 02841,
Korea
| | - Hyunjung Jin
- Department of Biosystems and Biotechnology, Korea University, Seoul 02841,
Korea
| | - Wook Kim
- Department of Biosystems and Biotechnology, Korea University, Seoul 02841,
Korea
| | - Gyeong-Dan Yu
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan 58521,
Korea
| | - Ki Deok Kim
- Department of Biosystems and Biotechnology, Korea University, Seoul 02841,
Korea
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33
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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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34
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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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35
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Zhou S, Hu C, Zhao G, Jin T, Sheen S, Han L, Liu L, Yam KL. Novel generation systems of gaseous chlorine dioxide for Salmonella inactivation on fresh tomato. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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36
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Zhou S, Hu C, Zhao G, Liu L, Sheen S, Yam KL. A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Chung H, Kim H, Myeong D, Kim S, Choe NH. Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability. Korean J Food Sci Anim Resour 2018; 38:487-497. [PMID: 30018493 PMCID: PMC6048379 DOI: 10.5851/kosfa.2018.38.3.487] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 04/21/2018] [Accepted: 04/24/2018] [Indexed: 11/06/2022] Open
Abstract
Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide (ClO2) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg's surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and ClO2 gas disinfection. Application of 40 ppm ClO2 gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn't observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm ClO2 had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm ClO2 gas treatment, though the value was decreased at high concentration of 160 ppm ClO2 gas. From these results, we recommend that ClO2 gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.
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Affiliation(s)
- Hansung Chung
- College of Veterinary Medicine, Konkuk
University, Seoul 05029, Korea
| | - Hyobi Kim
- Animal and Plant Quarantine
Agency, Gimcheon 39660, Korea
| | - Donghoon Myeong
- College of Veterinary Medicine, Konkuk
University, Seoul 05029, Korea
| | - Seongjoon Kim
- College of Veterinary Medicine, Konkuk
University, Seoul 05029, Korea
| | - Nong-Hoon Choe
- College of Veterinary Medicine, Konkuk
University, Seoul 05029, Korea
- Veterinary Science Research Institute, Konkuk
University, Seoul 05029, Korea
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38
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Cai S, Worobo RW, Snyder AB. Outgraded produce variably retains surface inoculated Escherichia coli through washing. Int J Food Microbiol 2018; 269:27-35. [PMID: 29421355 DOI: 10.1016/j.ijfoodmicro.2018.01.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 12/20/2017] [Accepted: 01/10/2018] [Indexed: 11/22/2022]
Abstract
The use of secondary quality produce has gained attention as a solution to food waste in both the U.S. and Europe. The purpose of this study was to evaluate the impact of using secondary quality or outgraded produce on the retention of surface inoculated E. coli following a rinse treatment on four model fresh produce systems (apple, tomato, carrot, lettuce). A three-strain cocktail of rifampicin-resistant generic E. coli, with a concentration of 9.0 log CFU/mL, was spot-inoculated on the intact surfaces of U.S. No.1 grade produce items and damaged or decayed areas of outgraded produce items. Generally, outgraded produce of all four kinds retained higher levels of inoculated E. coli following two postharvest treatments, chlorinated (150 ppm) or water only. However, physical damage, those defects which compromised the integrity of the produce surface, lead to significantly greater E. coli levels following rinsing than did physiological defects. Compared to U.S. No.1 quality apples, outgraded apples retained 4.3 ± 1.4 log CFU/g more E. coli following water only treatment, and 3.6 ± 1.7 log CFU/g more following chlorine treatment. Outgraded tomatoes retained significantly more (3.5 ± 1.1 log CFU/g) inoculated E. coli following water only rinse and 3.0 ± 1.4 log CFU/g more inoculated E. coli following chlorine treatment than U.S. No.1 quality tomatoes did under the same treatment conditions. Outgraded carrots retained 1 ± 1.1 log more CFU/g inoculated E. coli following water only treatment and 0.5 ± 0.8 log more CFU/g inoculated E. coli following chlorine treatment, compared to U.S. No.1 carrots. Outgraded lettuce leaves retained 1.6 ± 0.5 log CFU/g more inoculated E. coli following water only treatment and 4.1 ± 0.4 log CFU/g more inoculated E. coli following chlorine treatment than did U.S. No.1 quality lettuce leaves under the same treatment conditions. Treating with 150 ppm chlorine was not sufficient to eliminate the increased microbial retention associated with secondary quality or outgraded produce, and the efficacy of disinfection was greatly affected by type of defect. Apples with physical damage retained significantly higher E. coli loads than did those with physiological defects, an additional 2.6 log CFU/g under chlorine treatment and 0.8 log CFU/g more under was water only treatment. Tomatoes with physical damage had a 1.3-log CFU/g and 0.6-log CFU/g average increase of retained E. coli counts compared to those with physiological defects following a chlorine and water only treatment, respectively. Although a chlorine dip provided only a modest reduction in pathogens, generally, outgraded produce with physiological defects may present less food safety risks if introduced into the fresh market than does produce with physical damage due to their enhanced retention of bacterial cells. Therefore, as industry considers how to minimize its food waste problem, preferentially directing physically damaged produce away from the fresh market will help to minimize risk while maximizing food resources.
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Affiliation(s)
- Shiyu Cai
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Randy W Worobo
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Abigail B Snyder
- Department of Extension, The Ohio State University, Wooster, OH 44691, United States.
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39
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Park SH, Ahn JB, Kang DH. Inactivation of foodborne pathogens on alfalfa and radish seeds by sequential treatment with chlorine dioxide gas and dry heat. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Cabrera-Díaz E, Martínez-Chávez L, Sánchez-Camarena J, Muñiz-Flores JA, Castillo A, Gutiérrez-González P, Arvizu-Medrano SM, González-Aguilar DG, Martínez-Gonzáles NE. Simultaneous and individual quantitative estimation of Salmonella, Shigella and Listeria monocytogenes on inoculated Roma tomatoes (Lycopersicon esculentum var. Pyriforme) and Serrano peppers (Capsicum annuum) using an MPN technique. Food Microbiol 2018. [PMID: 29526213 DOI: 10.1016/j.fm.2018.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Simultaneous and individual enumeration of Salmonella, Shigella and Listeria monocytogenes was compared on inoculated Roma tomatoes and Serrano peppers using an Most Probable Number (MPN) technique. Samples consisting of tomatoes (4 units) or peppers (8 units) were individually inoculated with a cocktail of three strains of Salmonella, Shigella or L. monocytogenes, or by simultaneous inoculation of three strains of each pathogen, at low (1.2-1.7 log CFU/sample) and high (2.2-2.7 log CFU/sample) inocula. Samples were analyzed by an MPN technique using universal pre-enrichment (UP) broth at 35 °C for 24 ± 2 h. The UP tubes from each MPN series were transferred to enrichment and plating media following adequate conventional methods for isolating each pathogen. Data were analyzed using multifactorial analysis of variance (p < 0.05) and LSD multiple rang test. There were differences (p < 0.05) in recovery of simultaneous and individual bacteria inoculated (individual > simultaneous), type of bacteria (Salmonella > Shigella and L. monocytogenes), type of sample (UP broth > pepper and tomato), and inoculum level (high > low). The MPN technique was effective for Salmonella on both commodities. Shigella counts were higher on tomatoes compared to peppers, (p < 0.05), and for L. monocytogenes on peppers (p < 0.05).
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Affiliation(s)
- E Cabrera-Díaz
- Universidad de Guadalajara, Centro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Salud Pública, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco, 45200, Mexico
| | - L Martínez-Chávez
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - J Sánchez-Camarena
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - J A Muñiz-Flores
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - A Castillo
- Texas A&M University, Department of Animal Science, 2471 TAMU, College Station, TX, 77845, USA
| | - P Gutiérrez-González
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - S M Arvizu-Medrano
- Universidad Autónoma de Querétaro, Facultad de Química, Cerro de las Campanas S/N, Querétaro, 76010, Mexico
| | - D G González-Aguilar
- Universidad de Guadalajara, Centro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Salud Pública, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco, 45200, Mexico
| | - N E Martínez-Gonzáles
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico.
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41
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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42
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Praeger U, Herppich WB, Hassenberg K. Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review. Crit Rev Food Sci Nutr 2017; 58:318-333. [DOI: 10.1080/10408398.2016.1169157] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ulrike Praeger
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Werner B. Herppich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
| | - Karin Hassenberg
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department Horticultural Engineering, Potsdam, Germany
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43
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Park S, Beuchat LR, Kim H, Ryu JH. Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat. Food Microbiol 2017; 62:202-206. [DOI: 10.1016/j.fm.2016.10.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 08/14/2016] [Accepted: 10/13/2016] [Indexed: 10/20/2022]
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44
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Jiang Y, Sokorai K, Pyrgiotakis G, Demokritou P, Li X, Mukhopadhyay S, Jin T, Fan X. Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe. Int J Food Microbiol 2017; 249:53-60. [PMID: 28319798 DOI: 10.1016/j.ijfoodmicro.2017.03.004] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 02/28/2017] [Accepted: 03/09/2017] [Indexed: 11/24/2022]
Abstract
The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and cantaloupes. Stem scars and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria innocua, were treated for 45s followed by additional 30min dwell time with hydrogen peroxide (7.8%) aerosols activated by atmospheric cold plasma. Non-inoculated samples were used to study the effects on quality and native microflora populations. Results showed that two ranges of hydrogen peroxide droplets with mean diameters of 40nm and 3.0μm were introduced into the treatment chamber. The aerosolized hydrogen peroxide treatment reduced S. Typhimurium populations by 5.0logCFU/piece, and E. coli O157:H7 and L. innocua populations from initial levels of 2.9 and 6.3logCFU/piece, respectively, to non-detectable levels (detection limit 0.6logCFU/piece) on the smooth surface of tomatoes. However, on the stem scar area of tomatoes, the reductions of E. coli O157:H7, S. Typhimurium, and L. innocua were only 1.0, 1.3, and 1.3 log, respectively. On the cantaloupe rind, the treatment reduced populations of E. coli O157:H7, S. Typhimurium and L. innocua by 4.9, 1.3, and 3.0logCFU/piece, respectively. Under the same conditions, reductions achieved on spinach leaves were 1.5, 4.2 and 4.0 log for E. coli O157:H7, S. Typhimurium and L. innocua, respectively. The treatments also significantly reduced native aerobic plate count, and yeasts and mold count of tomato fruits and spinach leaves. Furthermore, firmness and color of the samples were not significantly affected by the aerosolized hydrogen peroxide. Overall, our results showed that the efficacy of aerosolized hydrogen peroxide depended on type of inoculated bacteria, location of bacteria and type of produce items, and aerosolized hydrogen peroxide could potentially be used to sanitize fresh fruits and vegetables.
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Affiliation(s)
- Yunbin Jiang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Kimberly Sokorai
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Georgios Pyrgiotakis
- Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Boston, MA 02115, USA
| | - Philip Demokritou
- Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Boston, MA 02115, USA
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Sudarsan Mukhopadhyay
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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45
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Jiang Y, Fan X, Li X, Gurtler JB, Mukhopadhyay S, Jin T. Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Kim HG, Song KB. Combined treatment with chlorine dioxide gas, fumaric acid, and ultraviolet-C light for inactivating Escherichia coli O157:H7 and Listeria monocytogenes inoculated on plums. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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48
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Ooi BG, Branning SA. Correlation of Conformational Changes and Protein Degradation with Loss of Lysozyme Activity Due to Chlorine Dioxide Treatment. Appl Biochem Biotechnol 2016; 182:782-791. [PMID: 27966089 DOI: 10.1007/s12010-016-2361-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Accepted: 12/05/2016] [Indexed: 10/20/2022]
Abstract
Chlorine dioxide (ClO2) is a potent oxidizing agent used for the treatment of drinking water and decontamination of facilities and equipment. The purpose of this research is to elucidate the manner in which ClO2 destroys proteins by studying the effects of ClO2 on lysozyme. The degree of enzyme activity lost can be correlated to the treatment time and levels of the ClO2 used. Lysozyme activity was drastically reduced to 45.3% of original enzyme activity when exposed to 4.3 mM ClO2 in the sample after 3 h. Almost all activities were lost in 3 h after exposure to higher ClO2 concentrations of up to 16.8 and 21.9 mM. Changes in protein conformation and amount as a result of ClO2 treatment were determined using the Raman spectroscopy and gel electrophoresis. Raman shifts and the alteration of spectral features observed in the ClO2-treated lysozyme samples are associated with loss of the α-helix secondary structure, tertiary structure, and disulfide bond. Progressive degradation of the denatured lysozyme by increasing levels of chlorine dioxide was also observed in gel electrophoresis. Hence, ClO2 can effectively cause protein denaturation and degradation resulting in loss of enzyme activity.
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Affiliation(s)
- Beng Guat Ooi
- Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, 37132, USA.
| | - Sharon Alyssa Branning
- Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, 37132, USA
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49
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Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat. Int J Food Microbiol 2016; 237:150-156. [DOI: 10.1016/j.ijfoodmicro.2016.08.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 08/09/2016] [Accepted: 08/15/2016] [Indexed: 11/27/2022]
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50
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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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