Chlorine Dioxide Gas from an Aqueous Solution: Reduction of Salmonella in Wounds on Tomato Fruit and Movement to Sinks in a Treatment Chamber

Authors: Mahovic, Michael¹; Bartz, Jerry A.²; Schneider, Keith R.³; Tenney, Joel D.⁴

Source: Journal of Food Protection®, Volume 72, Number 5, May 2009 , pp. 952-958(7)

Publisher: International Association for Food Protection

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Abstract:

Chlorine dioxide (ClO₂) off-gassed from an aqueous solution and reacted incrementally with potassium iodide solutions (sinks). After 30 min, 45% of the initial dose was detected as chlorite ion in the sink, whereas 35% of the initial dose was still in the source. Aqueous solutions of ClO₂ can be used as a source of ClO₂ gas in various laboratory experiments involving treatment of fruits or vegetables. Movement from source to sink is continuous, which precludes the development of large headspace concentrations and the need for a tight chamber seal. When the source solution has dissipated, the chamber can be opened safely as there is little free ClO₂ remaining in the headspace. In tests with whole, wound-inoculated tomato fruit, at both green and pink stages of ripeness, the control of Salmonella enterica serotype Typhimurium in wounds varied with the weight of gas used. The number of viable cells of Typhimurium recovered was reduced by >5 log units when ≥0.5 mg of ClO₂ was applied to three pieces of fruit during a 2-h treatment.

Document Type: Research article

Affiliations: 1: U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, Maryland 2: Department of Plant Pathology, University of Florida, Gainesville, Florida 3: Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida 4: ICA TriNova Corporation, LLC, Newnan, Georgia, USA

Publication date: 2009-05-01

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Chlorine Dioxide Gas from an Aqueous Solution: Reduction of Salmonella in Wounds on Tomato Fruit and Movement to Sinks in a Treatment Chamber

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