Chlorine and ozone disinfection and disinfection byproducts in postharvest food processing facilities: A review

Simpson, Adam M.-A.; Mitch, William A.

doi:10.1080/10643389.2020.1862562

Cited by 33 publications

(29 citation statements)

References 149 publications

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“…Research on DBPs related to food has focused on their formation in postharvest produce washing facilities. 9 This research has demonstrated a significant increase in the concentrations of halogenated organic DBPs (e.g., trihalomethanes 10,11 sines 12 ) and inorganic DBPs (e.g., chlorate 13,14 ) in both the wash waters and produce. Recently, chlorate (ClO 3 − ) has received particular attention because the European Union has set temporary maximum residue levels (MRLs) for various foods, 15 since chlorate can behave as a competitive inhibitor of iodine uptake in the thyroid.…”

Section: ■ Introductionmentioning

confidence: 92%

“…The addition of chlorine-based disinfectants to waters used in irrigation and postharvest processing can lead to the formation of potentially carcinogenic disinfection byproducts (DBPs) that can accumulate in produce. Research on DBPs related to food has focused on their formation in postharvest produce washing facilities . This research has demonstrated a significant increase in the concentrations of halogenated organic DBPs (e.g., trihalomethanes , and chlorotyrosines) and inorganic DBPs (e.g., chlorate , ) in both the wash waters and produce.…”

Section: Introductionmentioning

confidence: 99%

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Sunlight-Driven Chlorate Formation during Produce Irrigation with Chlorine- or Chloramine-Disinfected Water

Suh

Mitch

2021

Environ. Sci. Technol.

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The increasing use of chlorine-or chloraminecontaining irrigation waters to minimize foodborne pathogens is raising concerns about the formation and uptake of disinfection byproducts into irrigated produce. Chlorate has received particular attention in the European Union. While previous research demonstrated the formation of chlorate from dark disproportionation reactions of free chlorine and uptake of chlorate into produce from roots, this study evaluated chlorate formation from solar irradiation of chlorine-and chloramine-containing irrigation droplets and uptake through produce surfaces. Sunlight photolysis of 50 μM (3.6 mg/L as Cl 2 ) chlorine significantly enhanced the formation of chlorate, with a 7.2% molar yield relative to chlorine. Chlorate formation was much less significant in sunlit chloramine solutions. In chlorinated solutions containing 270 μg/L bromide, sunlight also induced the conversion of bromide to 280 μg/L bromate. Droplet evaporation and the resulting increase in chlorine concentrations approximately doubled sunlight-induced chlorate formation relative to that in the bulk solutions in which evaporation is negligible. When vegetables (broccoli, cabbage, chicory, lettuce, and spinach) were sprayed with chlorine-containing irrigation water in a sunlit field, sunlight promoted chlorate formation and uptake through vegetable surfaces to concentrations above maximum residue levels in the European Union. Spraying with chloramine-containing waters in the dark minimized chlorate formation and uptake into the vegetables.

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Section: ■ Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Sunlight-Driven Chlorate Formation during Produce Irrigation with Chlorine- or Chloramine-Disinfected Water

Suh

Mitch

2021

Environ. Sci. Technol.

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“…For perspective, the typical pH of drinking water ranges from 6.5 to 8.5, 59 wastewater pH ranges from 6.0 to 8.0, 60 bottled alkaline water pH ranges from 8.0 to 9.0, 61 and pH values as low as 4.2 have been reported in produce postharvest disinfection facilities. 6 …”

Section: Resultsmentioning

confidence: 99%

“… 5 Furthermore, FAC is the most popular postharvest disinfectant of produce, meat, and fish in the United States. 6 , 7 …”

Section: Introductionmentioning

confidence: 99%

Chloride Enhances DNA Reactivity with Chlorine under Conditions Relevant to Water Treatment

Szczuka

Horton

Evans

et al. 2022

Environ. Sci. Technol.

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Free available chlorine (FAC) is widely used to inactivate viruses by oxidizing viral components, including genomes. It is commonly assumed that hypochlorous acid (HOCl) is the chlorinating agent responsible for virus inactivation; however, recent studies have underscored that minor constituents of FAC existing in equilibrium with HOCl, such as molecular chlorine (Cl 2 ), can influence FAC reactivity toward select organic compounds. This study measures the FAC reaction kinetics with dsDNA and ssDNA extracted from representative bacteriophages (T3 and ϕX174) in samples augmented with chloride. Herein, chloride enhances FAC reactivity toward dsDNA and, to a lesser extent, toward ssDNA, especially at pH < 7.5. The enhanced reactivity can be attributed to the formation of Cl 2 . Second-order rate constants were determined for reactions of ssDNA and dsDNA with HOCl and Cl 2 . DNA chlorination kinetics followed the reactivity-selectivity principle, where the more-reactive nucleophilic species (ssDNA, ∼100× more reactive than dsDNA) reacted less selectively with electrophilic FAC species. The addition of chloride was also shown to enhance the inactivation of bacteriophage T3 (dsDNA genome) by FAC but did not enhance the inactivation of bacteriophage ϕX174 (ssDNA genome). Overall, the results suggest that Cl 2 is an important chlorinating agent of nucleic acids and viruses.

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“…Besides QACs, chlorine-based chemicals, such as sodium hypochlorite (NaClO) or chlorine dioxide (ClO 2 ), have been also used in postharvest industrial settings for sanitation of food and non-food surfaces ( Aarnisalo et al, 2007 ). Their strong oxidizing nature is capable of rapidly disrupting the membrane components of bacteria causing unrepairable damage to the cell, and their relatively low cost of production and easiness of application, make them one of the most used disinfectants ( Simpson and Mitch, 2021 ). Nevertheless, these chemicals have been an object of debate since their use has several drawbacks such as the limited action of the active forms, the release of chemical residues after treatment that can be combined with organic compounds forming toxic organochlorines, the generation of adverse effects to the organoleptic properties of food products and corrosion of industrial equipment, among others ( Cap, 1996 ; Yan et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Architectural Features and Resistance to Food-Grade Disinfectants in Listeria monocytogenes-Pseudomonas spp. Dual-Species Biofilms

2022

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Listeria monocytogenes is considered a foodborne pathogen of serious concern capable of forming multispecies biofilms with other bacterial species, such as Pseudomonas spp., adhered onto stainless steel (SS) surfaces. In an attempt to link the biofilms’ morphology and resistance to biocides, dual-species biofilms of L. monocytogenes, in co-culture with either Pseudomonas aeruginosa, Pseudomonas fluorescens, or Pseudomonas putida, were assayed to ascertain their morphological characteristics and resistance toward benzalkonium chloride (BAC) and neutral electrolyzed water (NEW). Epifluorescence microscopy analysis revealed that each dual-species biofilm was distributed differently over the SS surface and that these differences were attributable to the presence of Pseudomonas spp. Confocal laser scanning microscopy (CLSM) assays demonstrated that despite these differences in distribution, all biofilms had similar maximum thicknesses. Along with this, colocalization analyses showed a strong trend of L. monocytogenes to share location within the biofilm with all Pseudomonas assayed whilst the latter distributed throughout the surface independently of the presence of L. monocytogenes, a fact that was especially evident in those biofilms in which cell clusters were present. Finally, a modified Gompertz equation was used to fit biofilms’ BAC and NEW dose-response data. Outcomes demonstrated that L. monocytogenes was less susceptible to BAC when co-cultured with P. aeruginosa or P. fluorescens, whereas susceptibility to NEW was reduced in all three dual-species biofilms, which can be attributable to both the mechanism of action of the biocide and the architectural features of each biofilm. Therefore, the results herein provided can be used to optimize already existing and develop novel target-specific sanitation treatments based on the mechanism of action of the biocide and the biofilms’ species composition and structure.

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Chlorine and ozone disinfection and disinfection byproducts in postharvest food processing facilities: A review

Cited by 33 publications

References 149 publications

Sunlight-Driven Chlorate Formation during Produce Irrigation with Chlorine- or Chloramine-Disinfected Water

Sunlight-Driven Chlorate Formation during Produce Irrigation with Chlorine- or Chloramine-Disinfected Water

Chloride Enhances DNA Reactivity with Chlorine under Conditions Relevant to Water Treatment

Architectural Features and Resistance to Food-Grade Disinfectants in Listeria monocytogenes-Pseudomonas spp. Dual-Species Biofilms

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