Evaluation of gaseous chlorine dioxide for the inactivation of Tulane virus on blueberries

Kingsley, David H.; Perez‐Perez, Rafael E.; Niemira, Brendan A.; Fan, Xuetong

doi:10.1016/j.ijfoodmicro.2018.01.024

Cited by 23 publications

(14 citation statements)

References 37 publications

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“…Additionally, Kim et al (2009) reported that 50 mg L −1 aqueous ClO 2 combined with 0.5% fumaric acid significantly had a better effect against two common pathogens (S. typhimurium and L. monocytogenes) on sprouts of broccoli than with the separate use of ClO 2 and fumaric acid. Kingsley et al (2018) noted that ClO 2 released from acidifying NaClO 2 (1 mg) decreased the virus population on the inoculated blueberries more than 2.2 log CFU after 15 min; however, the high concentrations of ClO 2 (≥ 10 mg acidified NaClO 2 ) would damage their appearance and overall quality.…”

Section: Human and Plant Pathogens Eliminationmentioning

confidence: 99%

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Yan

Chen²,

2019

Food Bioprocess Technol

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Agricultural products are perishable and easily contaminated by spoilage microorganisms or foodborne pathogens, causing decay of food and illness in consumers. Chlorine dioxide (ClO 2) has many advantages as a fungicide in comparison to chlorine, NaClO, and ozone, and it can be used for sterilization and preservation due to its strong oxidizing properties. ClO 2 gas is more widely used in food safety and food preservation than its aqueous solutions. However, the ClO 2 gas produced on a large scale from a chemical reactor cannot be applied to food in small packages. Several recent reports have discussed the use of ClO 2 self-releasing packaging. This article highlights the systematic evaluation of the performance of ClO 2 alone and in combination with other treatments, such as 1-MCP, chitosan, and UV irradiation, in maintaining food safety and freshness of agricultural products. This article also focuses on the biological functions and mechanisms of ClO 2-mediated preservation of plant or animal food, including damage to the cell wall and the membrane of pathogens, inhibition of ethylene biosynthesis, restoration of redox balance, and change of the compound structure of toxins, such as pesticides, insecticides, and mycotoxins.

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Section: Human and Plant Pathogens Eliminationmentioning

confidence: 99%

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Yan

Chen²,

2019

Food Bioprocess Technol

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“… Sun et al (2014) reported an approximately 4 log reduction in the load of Colletotrichum acutatum on blueberries with ClO 2 fumigation. Berries treated with ClO 2 , generated in a small chamber with acidified sodium chlorite solution, reduced Tulane virus populations by >1–3.3 log ( Kingsley et al, 2018 ; Kingsley and Annous, 2019 ).…”

Section: Effects Of Chlorine Dioxide Treatment On Microbes Affecting Fresh Producementioning

confidence: 99%

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Malka

Park

2022

Front. Plant Sci.

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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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“…Some limitations of the use of gClO 2 are related to the bleaching of fruits and vegetables when applied at high concentrations [31]. Kingsley et al [39] reported that gClO 2 produced from concentrations greater than 1 mg of NaClO 2 may cause significant alterations in the appearance and quality of the samples. Chai et al [37] reported that to avoid bleaching of the products, the concentration of ClO 2 generated by the dry media method should not exceed 730 ppm (>1900 cumulative ppm-h in a 5-h treatment time).…”

Section: Chlorine Dioxidementioning

confidence: 99%

Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products

Pérez-Lavalle

Carrasco

Valero

2020

Foods

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Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.

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Evaluation of gaseous chlorine dioxide for the inactivation of Tulane virus on blueberries

Cited by 23 publications

References 37 publications

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products

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