Chloroxyanion Residue Quantification in Cantaloupes Treated with Chlorine Dioxide Gas
Authors:
- 1 September 2015
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 78 (9) , 1708-1718
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 (36ClO2) 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 ...Keywords
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