|Netramai, Siriyupa - MICHIGAN STATE UNIVERSITY|
|Rubino, Maria - MICHIGAN STATE UNIVERSITY|
|Aurus, Rafael - MICHIGAN STATE UNIVERSITY|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 10, 2009
Publication Date: June 7, 2009
Citation: Netramai,S.,Rubino,M.,Aurus,R.,Annous,B.2009.New packaging design for fresh produce with effective distribution of antimicrobial gaseous chlorine dioxide [abstract].IFT Annual Meeting.Anaheim,CA.p.1. Technical Abstract: In the last decade, the potential use of chlorine dioxide (ClO2) as an antimicrobial agent for vapor-phase decontamination to extend the shelf-life of fresh produce has been widely studied. Most of the works focused on the dose of gaseous ClO2 for particular food product and/or specific microorganism. However, limited work has been carried out to determine the effects of gas distribution within the packaging system. Consideration of the even distribution/circulation of the gas within the package system is of great interest to assure microbial reduction. Since the interaction between the gas and the products should be maximized to prevent spoilage and reproduction of harmful microorganisms, a proper package design is critical to facilitate the even distribution of gas mixture throughout the interior of the package. In light of the above discussion, the goal of this study is to design a packaging system capable of facilitating even distribution of ClO2 gas within the package. A feasible packaging system for fresh produce was designed to include a ClO2 gas delivery system, which maximizes the interaction between ClO2 gas and the fresh produce. Validation of the packaging system was evaluated using fresh lettuce artificially inoculated with Escherichia coli O157:H7, and packaged in: 1) a currently commercial bag (PD-961EZ, Cryovac Inc., Duncan, SC) and 2) a modified bag with the new ClO2 delivery and distribution system. The packaged samples were stored at 4 and 10oC, and evaluated for their shelf life through: 1) E. coli O157:H7 and total aerobic plate count, 2) visual inspection and color measurement, and 3) the changes in gas mixture composition in the package’s headspace.