☆ 4.8 Article

Purified Chlorine Dioxide as an Alternative to Chlorine Disinfection to Minimize Chlorate Formation During Postharvest Produce Washing

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Environmental Sciences

Chlorine and ozone disinfection and disinfection byproducts in postharvest food processing facilities: A review

Adam M-A Simpson et al.

Summary: The application of chemical disinfectants in postharvest food processing facilities is crucial for controlling foodborne pathogen outbreaks. This review focuses on the use of chlorine and ozone as disinfectants in food washing facilities, highlighting the differences in conditions compared to drinking water disinfection. The research emphasizes the challenges of pathogen inactivation on food surfaces and the effectiveness of these disinfectants in preventing pathogen cross-contamination through washwater.

CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Engineering, Environmental

Formation of Oleic Acid Chlorohydrins in Vegetables during Postharvest Chlorine Disinfection

Adam M-A Simpson et al.

Summary: High doses of chlorine are used to control foodborne pathogen outbreaks, but can lead to the formation of chlorinated byproducts in food. The efficiency of conversion of oleic acid to chlorohydrins in lipids is lower due to restricted chlorine access. The presence of chlorohydrins and chlorotyrosines in chlorine-washed vegetables can lead to cytotoxicity comparable to that associated with certain compounds in drinking water.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

Tianqi Zhang et al.

Summary: Free chlorine is widely used in fresh-cut produce washing to minimize microbial cross-contamination, but its application can lead to the formation of harmful disinfection byproducts. This study compared DBPs in process water and washed produce during commercial operation, identifying N-DBPs and HAAs as dominant components. The concentrations of DBPs were significantly higher in wash water from traditional flume systems compared to single-pass systems, with N-DBPs and HAAs being the main forms detected on washed produce. The potential toxicity of N-DBPs highlights the need for further research to reduce DBPs and improve food safety.

FOOD CONTROL (2022)

添加到收藏夹

Article Engineering, Environmental

Free chlorine formation in the process of the chlorine dioxide oxidation of aliphatic amines

Yang Guo et al.

Summary: Chlorine dioxide (ClO2) is commonly used as an alternative disinfectant to chlorine due to its high bactericidal effect and lower formation of halogenated disinfection byproducts (DBPs). However, this study found that certain aliphatic amines react rapidly with ClO2, leading to the formation of free available chlorine (FAC) and its related DBPs. The presence of aliphatic amines enhances the formation of FAC during ClO2 oxidation and results in the formation of organic chloramines and other chlorinated DBPs.

WATER RESEARCH (2022)

添加到收藏夹

Article Engineering, Environmental

Sunlight-Driven Chlorate Formation during Produce Irrigation with Chlorine- or Chloramine-Disinfected Water

Min-Jeong Suh et al.

Summary: The increasing use of chlorine- or chloramine-containing irrigation waters is raising concerns about the formation and uptake of disinfection byproducts into irrigated produce. Sunlight significantly enhances the formation of chlorate from chlorine solutions, but not from chloramine solutions. Vegetables sprayed with chlorine-containing irrigation water in sunlight had chlorate concentrations above maximum residue levels in the EU, while spraying with chloramine-containing water in the dark minimized chlorate formation and uptake.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control

Francisco Lopez-Galvez et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

添加到收藏夹

Article Agronomy

Chlorate uptake during washing is influenced by product type and cut piece size, as well as washing time and wash water content

Yolanda Garrido et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

添加到收藏夹

Article Engineering, Environmental

Chlorine Dioxide-Pollutant Transformation and Formation of Hypochlorous Acid as a Secondary Oxidant

Jens Terhalle et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Article Engineering, Environmental

Chlorotyrosines versus Volatile Byproducts from Chlorine Disinfection during Washing of Spinach and Lettuce

Yukako Komaki et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Article Engineering, Environmental

In Situ Formation of Free Chlorine During ClO2 Treatment: Implications on the Formation of Disinfection Byproducts

Valentin Rouge et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Review Environmental Sciences

CHO cell cytotoxicity and genotoxicity analyses of disinfection by-products: An updated review

Elizabeth D. Wagner et al.

JOURNAL OF ENVIRONMENTAL SCIENCES (2017)

添加到收藏夹

Article Engineering, Environmental

Inactivation of three genera of dominant fungal spores in groundwater using chlorine dioxide: Effectiveness, influencing factors, and mechanisms

Gang Wen et al.

WATER RESEARCH (2017)

添加到收藏夹

Article Engineering, Environmental

Chlorination Revisited: Does Cl- Serve as a Catalyst in the Chlorination of Phenols?

Stephanie S. Lau et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2016)

添加到收藏夹

Article Food Science & Technology

3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment

Huynh Nguyen Bao Loan et al.

FOOD RESEARCH INTERNATIONAL (2016)

添加到收藏夹

Article Environmental Sciences

Compilation of Henry's law constants (version 4.0) for water as solvent

R. Sander

ATMOSPHERIC CHEMISTRY AND PHYSICS (2015)

添加到收藏夹

Article Food Science & Technology

Minimum free chlorine residual level required for the inactivation of Escherichia coli 0157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

Vicente M. Gomez-Lopez et al.

FOOD CONTROL (2014)

添加到收藏夹

Article Engineering, Environmental

Trade-Offs in Disinfection Byproduct Formation Associated with Precursor Preoxidation for Control of N-Nitrosodimethylamine Formation

Amisha D. Shah et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2012)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

Zhao Chen et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)

添加到收藏夹

Article Agronomy

Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)

Zhao Chen et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2011)

添加到收藏夹

Article Agronomy

Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation

Francisco Lopez-Galvez et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)

添加到收藏夹

Article Engineering, Environmental

Photolysis of aqueous free chlorine species (NOCI and OCI-) with 254 nm ultraviolet light

Yangang Feng et al.

JOURNAL OF ENVIRONMENTAL ENGINEERING AND SCIENCE (2007)

添加到收藏夹

Article Engineering, Environmental

Comparison of disinfection byproduct formation from chlorine and alternative disinfectants

Guanghui Hua et al.

WATER RESEARCH (2007)

添加到收藏夹

Article Chemistry, Inorganic & Nuclear

Hypohalite ion catalysis of the disproportionation of chlorine dioxide

L Wang et al.

INORGANIC CHEMISTRY (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.