title: Evaluation of chlorine dioxide gas residues on selected food produce.
abstract: In recent years, the consumption of fresh fruits and vegetables has greatly increased, and so has its association with contamination of several foodborne pathogens (Listeria, Salmonella, and Escherichia coli). Hence, there is a need to investigate effective sanitizer systems for produce decontamination. Chlorine dioxide (ClO(2)), a strong oxidizing gas with broad spectrum and sanitizing properties, has previously been studied for use on selected fruits and vegetables. ClO(2) gas treatments show great potential for surface pathogen reduction; however its use from a residue safety standpoint has yet to be assessed. Thus, the objective of this study was to evaluate residues of ClO(2), chlorite, chlorate, and chloride on selected fresh produce surfaces after treatment with ClO(2) gas. A rinse procedure was used and water samples were analyzed by N, N-diethyl-p-phenylenediamine and ion chromatography method (300.0). Seven different foods--tomatoes, oranges, apples, strawberries, lettuce, alfalfa sprouts, and cantaloupe--were analyzed after ClO(2) treatment for surface residues. Very low residues were detectable for all the food products except lettuce and alfalfa sprouts, where the measured concentrations were significantly higher. Chlorine dioxide technology leaves minimal to no detectable chemical residues in several food products, thus result in no significant risks to consumers. Practical Application: Potential for chlorine dioxide gas treatments as an effective pathogen inactivation technology to produce with minimal risk for consumers.
authors.affiliation: Dept. of Food Science, 745 Agriculture Mall Drive, Purdue Univ., West Lafayette, IN 47907-2009, USA. vtrinett@purdue.edu
authors.forename: Valentina
authors.initials: V
authors.lastname: Trinetta
authors.forename: Nirupama
authors.initials: N
authors.lastname: Vaidya
authors.forename: Richard
authors.initials: R
authors.lastname: Linton
authors.forename: Mark
authors.initials: M
authors.lastname: Morgan
mesh_terms: D000890:Anti-Infective Agents / Q000009:adverse effects / Q000032:analysis; D002704:Chlorates / Q000032:analysis / Q000737:chemistry; D002712:Chlorides / Q000032:analysis / Q000737:chemistry; D002713:Chlorine / Q000032:analysis / Q000737:chemistry; D017606:Chlorine Compounds / Q000009:adverse effects / Q000032:analysis*; D002863:Chromogenic Compounds / Q000737:chemistry; D004203:Disinfection / Q000379:methods*; D005506:Food Contamination; D005517:Foodborne Diseases / Q000517:prevention & control; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D057230:Limit of Detection; D010087:Oxides / Q000009:adverse effects / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis* / Q000592:standards; D010655:Phenylenediamines / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry / Q000382:microbiology; D036226:Seedlings / Q000737:chemistry / Q000382:microbiology; D013499:Surface Properties; D014675:Vegetables / Q000737:chemistry* / Q000382:microbiology
chemical_list: D000890:Anti-Infective Agents; D002704:Chlorates; D002712:Chlorides; D017606:Chlorine Compounds; D002863:Chromogenic Compounds; D010087:Oxides; D010573:Pesticide Residues; D010655:Phenylenediamines; D002713:Chlorine; C025109:chlorine dioxide; C013935:N,N-diethyl 4-phenylenediamine; C022842:chloric acid; C001599:chlorite