Hydrogen Peroxide

Combined Effect of Cold Atmospheric Plasma and Hydrogen Peroxide Treatment on Mature Listeria monocytogenes and Salmonella Typhimurium Biofilms

“…Hydrogen peroxide (H 2 O 2 ) is often used for disinfection of abiotic food contact surfaces, either on its own or in combination with other chemicals. The antibacterial effect of this chemical involves damage to DNA, proteins, lipids, and cell membranes, eventually resulting in microbial inactivation and/or destruction of the biofilm matrix (Bell et al, 1997; Ukuku et al, 2012). H 2 O 2 is generally recognized as safe (GRAS) and its application for food products has been approved by the US Food and Drug Administration (Ukuku et al, 2012).…”

Peroxides with Anthelmintic, Antiprotozoal, Fungicidal and Antiviral Bioactivity: Properties, Synthesis and Reactions

“…Hydrogen peroxide and peracids are active components of antiseptics and disinfectants [ 10 , 11 , 12 , 13 , 14 ]. Synthesis and mechanism of antiseptic action of hydrogen peroxide and the most common peracids (performic, peracetic, etc.)…”

Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency

“…It could be that in the case of washing in 10 mg/L Bacsan-Cu, Cu 2+ was transferred to the lettuce in amounts that induced the activity of polyphenoloxidase, whereas a subsequent rinsing step leached the Cu 2+ back from the lettuce and as such avoided additional browning (Vandekinderen, 2009). 500 mg/L of H2O2 does not influence the rate of fresh-cut lettuce browning and is much lower than the concentrations normally applied to decontaminate fruits and vegetables (mostly 1 to 5 %), and the concentrations that potentially cause sensorial quality issues towards the lettuce (McWatters et al, 2002a(McWatters et al, , 2002bLopez-Galvez et al, 2013;Ukuku, Bari, & Kawamoto, 2012). In case H2O2/Bacsan would be implemented as a reconditioning technique for fresh-cut leafy vegetables wash water, most of the Cu 2+ (from the Bacsan) would remain in the SWW after reconditioning, and could come into contact with the fresh-cut leafy vegetables when the water is reused.…”

“…H2O2 does not produce toxic fumes in the worker space and is an environmentally friendly alternative to chlorine for decontamination of fresh produce, as it breaks down in water and oxygen (Tofant, Vucemilo, Pavicic, & Milic, 2006), and does not form carcinogenic disinfection byproducts (USEPA, 1997;Van Haute, Sampers, Jacxsens, & Uyttendaele, 2014). Considerable research has been conducted on the use of H2O2 as produce decontamination agent against bacterial and viral indicator organisms, pathogenic bacteria, or spoilage microflora on fresh (-cut) fruit and vegetables (Parish et al, 2003;Ukuku, Bari, & Kawamoto, 2012), among which some experiments have been performed on leafy vegetables (Allwood, Malik, Hedberg, & Goyal, 2004;Hadjok, Mittal, & Warriner, 2008;Huang, & Chen, 2011;Li et al, 2011;Lin, Moon, Doyle, & McWatters, 2002). On the contrary, its use as a water disinfectant to control the wash water quality of fresh produce washing processes is virtually unexplored.…”