Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying

Lee, Huyong; Beuchat, Larry R.; Ryu, Jee Hoon; Kim, Hoikyung

doi:10.1016/j.fm.2018.04.016

Cited by 17 publications

(5 citation statements)

References 29 publications

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“…ClO 2 application for 30 min reduced the loads of E. coli O157:H7 or L. monocytogenes inoculated on surface-injured green peppers by 6.5 and 3.5 log, respectively ( Han et al, 2000 , 2001b ). Similarly, ClO 2 treatment effectively inactivated natural microbiota and inoculated Salmonella on the surface of chili peppers ( Lee et al, 2018 ). Furthermore, disinfection of red chili pepper with ClO 2 after hot-air drying significantly decreased Bacillus cereus spore populations below the detection limit (1.7 log) ( Kim et al, 2017 ).…”

Section: Effects Of Chlorine Dioxide Treatment On Microbes Affecting Fresh Producementioning

confidence: 99%

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Malka

Park

2022

Front. Plant Sci.

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Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.

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Section: Effects Of Chlorine Dioxide Treatment On Microbes Affecting Fresh Producementioning

confidence: 99%

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Malka

Park

2022

Front. Plant Sci.

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“…Chlorine dioxide (ClO 2 ) is a strong oxidizing agent, recently proposed as an alternative to sodium hypochlorite-the agent most commonly used-for surface disinfection of fruits and vegetables, thanks to its oxidation capacity being more than 2.5 times greater, its wide biocidal efficacy [136,137] and the lower generation of carcinogenic by-products [138]. Recent studies [139] have investigated the efficacy of ClO 2 in reducing the mycelial growth of Lasiodiplodia theobromae, the causal agent of postharvest stem-end rot in citrus, in in vitro and inoculated mandarin trials.…”

Section: Sanitizing Agentsmentioning

confidence: 99%

Postharvest Technologies of Fresh Citrus Fruit: Advances and Recent Developments for the Loss Reduction during Handling and Storage

Strano¹,

Altieri

Allegra³

et al. 2022

Horticulturae

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Citrus spp. are spread mainly in the Mediterranean basin and represent the largest fruit source for human consumption. Postharvest losses, mainly due to diseases and metabolic disorders of fruits, can cause severe wastage, reaching 30 to 50% of the total production. Preserving quality and extending shelf life are essential objectives for postharvest technological innovation, determined by the proper handling, treatment, storage and transport of harvested produce. Moreover, the application of novel sustainable strategies is critical for the reduction of synthetic fungicide residues on fruit surfaces and the impact on the environment caused by waste disposal of fungicides. In this article, the current knowledge about the safest and more sustainable strategies, as well as advanced postharvest handling and storage technologies, will be critically reviewed.

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“…However, several studies have reported the discoloration effect of gaseous ClO 2 . Lettuce, red pepper, and strawberries were found to be bleached when treated with gaseous ClO 2 (Arango et al, 2016; Lee, Beuchat, Ryu, & Kim, 2018; Mahmoud & Linton, 2008). The insignificant effect of gaseous ClO 2 on pomelo juice vesicles may be due to the light color of the pomelo juice vesicles.…”

Section: Resultsmentioning

confidence: 99%

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

Lin

Chen

Jin

et al. 2022

Journal of Food Safety

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This study developed an in‐package pasteurization method that released gaseous chlorine dioxide (ClO2) triggered when moisture vapor from the fresh produce interacted with a ClO2 precursor. The samples were placed in sealed containers (750 ml) containing mixtures (0.1–1.0 g) of sodium chlorite and citric acid powders (1:1) and treated for up to 15 min at 25°C. Our results showed that, production of gaseous ClO2 was linearly correlated with the reaction time (R2>0.95) with mean concentrations in the range of 1.70 – 8.66 mg/L. The gaseous ClO2 treatments for 15 min significantly reduced Escherichia coli and fungi populations on pomelo juice vesicles with reductions of 6 and 2 log CFU/g, respectively. Perchlorate and chlorite in samples were not detected, and chlorate was only detected when the mean ClO2 concentration was over 4.09 mg/L. The treatments did not significantly affect total soluble solids, total acids, pectin and malondialdehyde contents, and color of pomelo juice vesicles. The contents of ascorbic acid, naringin, and limonin, and bitterness score decreased with the increase of mean ClO2 concentrations. Overall, our results demonstrate an effective nonthermal approach for microbial inactivation while maintaining the quality of fresh pomelo juice vesicles.

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Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying

Cited by 17 publications

References 29 publications

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Postharvest Technologies of Fresh Citrus Fruit: Advances and Recent Developments for the Loss Reduction during Handling and Storage

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

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