Distribution and Chemical Fate of [³⁶Cl]Chlorine Dioxide Gas on Avocados, Eggs, Onions, and Sweet Potatoes

Abstract

Fate and distribution studies were conducted with [ 36 Cl]-chlorine dioxide in avocados, eggs, onions, and sweet potatoes. Experiments utilized sealed, darkened chambers, 5 mg of 36 ClO 2 (g), and two-hour exposure periods. Total radioactive residues were quantitated in gas purges, tank rinses, reaction chambers, and on fractions specific to each food. Deposition of the radioactive residue was mostly a surface phenomenon; transfer of radioactivity into albumen occurred in egg, but radioactivity did not penetrate the onion tunic and only small amounts of activity were present in avocado flesh. Potato skin contained essentially all the potato radiochlorine. Regardless of the food product, nearly all radioactive residue was present in edible tissues as chloride ions; the chlorite ion was present only in egg-rinse water. Small amounts (10% or less) of radioactivity were present as chlorate ions, which would be a useful marker compound for chlorine dioxide sanitation.

Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

“…It can be generated with dry precursors eliminating the need for hazardous chemical storage. It breaks down into chlorate and chlorite ions as byproducts of sodium chlorite and leaves behind little to no residues post-treatment (G omez-L opez, Rajkovic, Ragaert, Smigic, & Devlieghere, 2009;Smith & Scapanski, 2020;Trinetta, Vaidya, Linton, & Morgan, 2011).…”

A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage

“…However, there is a lack of knowledge with regards to the optimum initial dose to prevent any damage to the fruits. In addition, recent studies have concluded that a slow controlled release of ClO 2 using dry precursors resulted in undetectable amounts of chlorate and chlorite residues ( Smith and Scapanski, 2020 ). The lack of chemical residue is very important in order to maintain industry standards.…”

Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

“…But under dark conditions, treatment of ready‐to‐eat salami with gaseous ClO 2 did not cause the formation of any measurable residues (limit of detection: 4 ng/g) of sodium perchlorate (Smith et al., 2016). Moreover, studies of such residues via radio‐labeling showed some residues in treated fresh eggs, but not in the consumed portion of raw onions, and only to a small degree in avocado flesh (Smith & Scapanski, 2020). Another study found that any residual gaseous ClO 2 after fumigation declines to <1 mg/L after 14 days, indicating a natural dissipation of gaseous ClO 2 over time (Wu & Rioux, 2010).…”