Chloroxyanion Residue Quantification in Cantaloupes Treated with Chlorine Dioxide Gas

Journal of Food Protection
Simran KaurMark Morgan

Abstract

Previous studies show that treatment of cantaloupes with chlorine dioxide (ClO2) gas at 5 mg/liter for 10 min results in a significant reduction (P < 0.05) in initial microflora, an increase in shelf life without any alteration in color, and a 4.6- and 4.3-log reduction of Escherichia coli O157:H7 and Listeria monocytogenes, respectively. However, this treatment could result in the presence of chloroxyanion residues, such as chloride (Cl(-)), chlorite (ClO2(-)), chlorate (ClO3(-)), and perchlorate (ClO4(-)), which, apart from chloride, are a toxicity concern. Radiolabeled chlorine dioxide ((36)ClO2) gas was used to describe the identity and distribution of chloroxyanion residues in or on cantaloupe subsequent to fumigation with ClO2 gas at a mean concentration of 5.1 ± 0.7 mg/liter for 10 min. Each treated cantaloupe was separated into rind, flesh, and mixed (rind and flesh) sections, which were blended and centrifuged to give the corresponding sera fractions. Radioactivity detected, ratio of radioactivity to mass of chlorite in initial ClO2 gas generation reaction, and distribution of chloroxyanions in serum samples were used to calculate residue concentrations in flesh, rind, and mixed samples. Anions detected on the cantalou...Continue Reading

References

Jul 1, 1981·Fundamental and Applied Toxicology : Official Journal of the Society of Toxicology·J R LubbersJ R Bianchine
Dec 2, 2005·Epidemiology and Infection·A BowenL Beuchat
Feb 7, 2007·Journal of Agricultural and Food Chemistry·Heldur HakkNancy W Shappell
May 4, 2011·Journal of Food Science·Valentina TrinettaMark Morgan
Nov 20, 2014·Journal of Agricultural and Food Chemistry·D J SmithJ M Giddings

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Citations

Oct 27, 2015·Journal of Agricultural and Food Chemistry·D J SmithG R Herges
Mar 9, 2017·Journal of Food Protection·Cheng-An HwangVivian Chi-Hua Wu
Jul 26, 2017·Journal of Agricultural and Food Chemistry·David J Smith, Grant R Herges
Nov 10, 2020·International Journal of Food Microbiology·Xian LinYuanshan Yu
Apr 21, 2020·Journal of Agricultural and Food Chemistry·David J Smith, Abigail Scapanski
Feb 15, 2018·Journal of Agricultural and Food Chemistry·David J Smith, Grant R Herges

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