Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries

Luu, Phillip; Chhetri, Vijay Singh; Janes, Marlene E.; King, Joan M.; Adhikari, Achyut

doi:10.1016/j.lwt.2021.110906

Cited by 9 publications

(3 citation statements)

References 19 publications

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“…Fruits and vegetables, such as strawberries, grape tomatoes, berry fruits, and kiwi fruits, are vulnerable to microbiological damage as they have high moisture and organic matter contents (Annous et al., 2021; Kingsley & Annous, 2019; Y. Li et al., 2020; Luu et al., 2021; H. Park et al., 2019, 2020; J. N. Tan et al., 2021; L. Wang, Sokorai, et al., 2019). While gaseous ClO 2 treatments can prolong the shelf‐life of these fresh products, it is important to consider any potential quality changes that could occur as a result of such treatments.…”

Section: Effects Of Gaseous Chlorine Dioxide Treatment On Food Qualitymentioning

confidence: 99%

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

Zhang

Qiu

Yang

et al. 2023

Comp Rev Food Sci Food Safe

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Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and ecofriendly preservation techniques. Gaseous ClO 2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues.However, the widespread use of gaseous ClO 2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO 2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO 2 under different conditions. The impacts of gaseous ClO 2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO 2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.

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Section: Effects Of Gaseous Chlorine Dioxide Treatment On Food Qualitymentioning

confidence: 99%

Section: High Moisture Foodsmentioning

confidence: 99%

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

Zhang

Qiu

Yang

et al. 2023

Comp Rev Food Sci Food Safe

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“…Trinetta et al, 2013 evaluated the effectiveness of high-concentration short-time ClO 2 for treating fresh produce and suggested it can be a useful technique for sanitizing produce in large-scale operations [ 196 ]. Luu et al, 2021 indicated that treatment with ClO 2 gas (<5 mg/L) in gas permeable sachets could effectively reduce L. monocytogenes on strawberries and blueberries [ 197 ]. Results suggest that ClO 2 gas has potential as a sanitizer for food processing; however, there can be economic and operational constraints in using this method on a large scale.…”

Section: Novel Approaches To Control Of L Monocytogenesmentioning

confidence: 99%

Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities

Gupta

Adhikari

2022

Foods

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Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments. Key elements of the environmental monitoring program include (i) identifying the sources and prevalence of L. monocytogenes in the production environment, (ii) verifying the effectiveness of control measures to eliminate L. monocytogenes, and (iii) identifying the areas and activities to improve control. The design and implementation of the environmental monitoring program are complex, and several different approaches have emerged for sampling and detecting Listeria monocytogenes in food facilities. Traditional detection methods involve culture methods, followed by confirmation methods based on phenotypic, biochemical, and immunological characterization. These methods are laborious and time-consuming as they require at least 2 to 3 days to obtain results. Consequently, several novel detection approaches are gaining importance due to their rapidness, sensitivity, specificity, and high throughput. This paper comprehensively reviews environmental monitoring programs and novel approaches for detection based on molecular methods, immunological methods, biosensors, spectroscopic methods, microfluidic systems, and phage-based methods. Consumers have now become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value. As a result, several novel control strategies have received much attention for their less adverse impact on the organoleptic properties of food and improved consumer acceptability. This paper reviews recent developments in control strategies by categorizing them into thermal, non-thermal, biocontrol, natural, and chemical methods, emphasizing the hurdle concept that involves a combination of different strategies to show synergistic impact to control L. monocytogenes in food production environments.

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Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries

2021

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Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries

Cited by 9 publications

References 19 publications

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

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

Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities

Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries

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