Disinfection of Poultry Chiller Water with Chlorine Dioxide: Consumption and Byproduct Formation

Tsai, Lee‐Shin; Higby, Richard; Schade, John E.

doi:10.1021/jf00058a041

Cited by 46 publications

(21 citation statements)

References 10 publications

(12 reference statements)

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“…As a bactericide, ClO 2 has been tested to reduce bacterial populations in poultry chiller water (Tsai et al, 1995), on pork carcasses (Svoboda and Schwerdt, 1977), fecal contaminated beef carcass (Cutter and Dorsa, 1995), and in cucumber hydrocooling water (Reina et al, 1995). ClO 2 treatments extended the shelf life of chicken broilers (Lillard, 1980) and reduced the incidence of Salmonella spp.…”

Section: Determination Of the Bactericidal Effectiveness Of Clo 2 Solmentioning

confidence: 99%

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Kim¹,

Huang²,

Marshall³

et al. 1999

Journal of Food Science

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Various seafoods were treated with fresh chlorine dioxide (ClO 2 ) solutions (20, 40, 100, and 200 ppm total available ClO 2 ) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO 2 treated groups at each time period had lower bacterial counts than nontreated and brine-treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO 2 . Treated ClO 2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO 2 developed skin discoloration (lighter color) and a chocolate color in the gills.

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Section: Determination Of the Bactericidal Effectiveness Of Clo 2 Solmentioning

confidence: 99%

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Kim¹,

Huang²,

Marshall³

et al. 1999

Journal of Food Science

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show abstract

“…The reaction of ClO 2 with amines and alkenes could yield aldehydes as end products (Stevens, 1982). ClO 2 is a potent bactericidal agent, and its effect in reducing bacterial populations in poultry chiller water and carcasses has been tested (Thiessen et al, 1984;Tsai et al, 1995). ClO 2 had a high bactericidal efficacy (equivalent to seven times the concentration of aqueous chlorine) in poultry processing water (Lillard, 1979).…”

Section: Introductionmentioning

confidence: 99%

Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO₂) Treatment

Kim

Otwell

et al. 1998

Journal of Food Science

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The effect of chlorine dioxide (ClO 2 ) treatment on nutrients of seafood was studied using Atlantic salmon (Salmo salar) and red grouper (Epinephelus morio) with five volumes (1:5, w/v) of aqueous ClO 2 at 20, 40, 100, and 200 ppm ClO 2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO 2 solutions in brine did not significantly change the contents of protein, fat, moisture, niacin, calcium, iron, phosphorus, or potassium. However, such treatment with brine or ClO 2 solutions in brine caused a significant reduction in thiamin content in both species, but only riboflavin was reduced significantly in red grouper, possibly due to the solubilization effect of salt on the vitamins.

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“…Chlorine dioxide decreases rapidly. Generally, around 5% of an initial concentration of 50 mg/L, remains as chlorine dioxide (Tsai et al, 1995;USDA, 2002a).…”

Section: Chlorine Dioxidementioning

confidence: 99%

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids

Flavourings¹

2006

EFSA Journal

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Disinfection of Poultry Chiller Water with Chlorine Dioxide: Consumption and Byproduct Formation

Cited by 46 publications

References 10 publications

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO₂) Treatment

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids

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Disinfection of Poultry Chiller Water with Chlorine Dioxide: Consumption and Byproduct Formation

Cited by 46 publications

References 10 publications

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO2) Treatment

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids

Contact Info

Product

Resources

About

Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO₂) Treatment