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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: Decontaminating fresh and fresh-cut produce utilizing cholorine dioxide gas

Author
item Annous, Bassam

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: November 13, 2012
Publication Date: November 13, 2013
Citation: Annous, B.A. 2013. Decontaminating fresh and fresh-cut produce utilizing cholorine dioxide gas. Meeting Abstract., Institute of Food Technologists, Fruist and Vegetables Division Webinair, 11/13/12., Chicago, Illinois., Volume 1, Page 1..

Technical Abstract: In the United States, an increase in produce consumption has been associated with an increase in the number of produce-related foodborne illnesses. Previous research in our laboratory has documented the inadequacy of conventional washing processes to inactivate and/or remove human pathogens on fresh produce, due to biofilm formation and inaccessibility of microbial attachment sites to washing systems. The lack of an effective intervention has given rise to an increase research effort into the development of a treatment capable of reaching and inactivating human pathogens within biofilms or attached to inaccessible sites on produce surfaces. Chlorine dioxide gas (CIO2), with its high oxidizing capacity and broad disinfecting property, is used frequently as a disinfectant in many applications. As a biocide in food applications, it showed a microbial inactivating capacity against many important pathogenic and spoilage microorganisms, located on the surface of food products within biofilms or attached to inaccessible sites. This presentation will cover an overview of the chlorine dioxide gas and its use as a biocide in the fruit and vegetable industry.

Last Modified: 10/21/2014
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