A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage

Food Microbiology
Vivian C H Wu, Amanda Rioux

Abstract

An instrument-free gaseous chlorine dioxide (ClO(2)) method to control microorganisms on potatoes during storage was developed. Gaseous ClO(2) was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After activation by mixing, the sachet was placed in the application area. The decontamination efficiency of ClO(2) on natural microbiota including total microorganisms, yeasts and molds, and inoculated Pseudomonas aeruginosa on potatoes was investigated. Different treatments using 2, 3, and 4 g of materials and various time intervals (2.5 and 5 h) to generate 16, 20, 24, 30, 32, and 40 mg/L of ClO(2) were evaluated. The results were effective for natural microbiota, showing over a 5 log CFU/potato reduction with a 4 g treatment after 5 h. For P. aeruginosa, there was almost a 6 log CFU/potato reduction after 5 h of the 4 g treatment. The lowest treatment tested (2 g at 2.5 h) showed reductions of 1.7, 1.9, and 2.3 log CFU/potato for total microorganisms, yeasts and molds, and P. aeruginosa, respectively. Gaseous ClO(2) did not affect the overall visual quality of the potato. The residue of ClO(2) decreased to <1 mg/L after 14 days for each t...Continue Reading

References

Dec 1, 1958·The American Journal of Nursing·G M YANTA

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Citations

Oct 27, 2015·Journal of Agricultural and Food Chemistry·D J SmithG R Herges
Nov 20, 2014·Journal of Agricultural and Food Chemistry·D J SmithJ M Giddings
May 24, 2011·Metallomics : Integrated Biometal Science·Sulman ShafeeqOscar P Kuipers
Jan 9, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Sang-Hyun ParkDong-Hyun Kang
Jun 1, 2020·Food Chemistry·Yang YuQun Sun

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