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

Loan, Huynh Nguyen Bao; Jacxsens, Liesbeth; Kurshed, Ali Abbas Mohammad; Meulenaer, Bruno De

doi:10.1016/j.foodres.2016.10.048

Cited by 15 publications

(15 citation statements)

References 37 publications

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“…High levels of DBPs can form during food disinfection due to the high chlorine disinfectant doses applied and the high organic precursor concentrations (e.g., solid leaves). High chlorine doses may be applied (up to 200 as Cl 2 8,12,13,22,23 ) even when low chlorine residuals are targeted (∼2 mg/L as Cl 2 ) because of the high chlorine demand in these waters, with significant chlorine consumption occurring in <5 min. 13,23 The limited research on DBP formation from food disinfection has focused on volatile DBPs.…”

Section: Environmental Science and Technologymentioning

confidence: 99%

“…Indeed, certain northern European countries (e.g., Belgium, Germany) have banned chlorinated washwaters for produce decontamination due to these concerns. 12,13 Research on DBPs related to food has focused on the same low-molecular-weight, volatile DBPs targeted in drinking water. Shen et al 13 measured up to 858 μg/L chloroform and 1349 μg/L bromoacetic acid in a washwater simulated by 13 separate injections of lettuce juice and periodic additions of chlorine to maintain at least a 2 mg/L as Cl 2 residual.…”

Section: ■ Introductionmentioning

confidence: 99%

“…20 In disinfected food, these nonvolatile, protein-bound DBPs are expected to remain in the food until consumption by consumers. Using 3chlorotyrosine as a marker of chlorine exposure, Bao Loan et al 12 measured a median 3-chlorotyrosine concentration of 4.5 μg/g among 59 samples of ready-to-eat lettuce mixes obtained from Belgian grocery stores; although their washing conditions were unknown and chlorinated washing of produce is banned in Belgium, some samples could have originated from other European Union countries where chlorinated washes are allowed. This study also demonstrated the formation of 3chlorotyrosine at up to 9 nmol/g lettuce during treatment of shredded iceberg lettuce with up to 141 mg/L as Cl 2 chlorine for 5 min at room temperature.…”

Section: ■ Introductionmentioning

confidence: 99%

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

Komaki

Simpson

Choe

et al. 2018

Environ. Sci. Technol.

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Following the Food Safety Modernization Act of 2011 in the U.S., guidelines for disinfection washes in food packaging facilities are under consideration to control pathogen risks. However, disinfectant exposures may need optimization because the high concentrations of chlorine disinfectant promote the formation of high levels of disinfection byproducts (DBPs). When chlorine doses up through the 200 mg/L as Cl range relevant to the current practice were applied to spinach and lettuce, significant DBP formation was observed, even within 5 min at 7 °C. Concentrations of volatile chlorinated DBPs in washwater were far higher than typically observed in disinfected drinking water (e.g., 350 μg/L 1,1-dichloropropanone). However, these DBPs partitioned to the aqueous phase and so represent a greater concern for the disposal or reuse of washwater than for consumer exposure via food. The volatile DBPs represent the low-yield, final products of chlorination reactions with multiple biomolecular precursors. The initial, high-yield transformation products of such reactions may represent a greater concern for consumer exposure because they remain bound within the biopolymers in food and would be liberated during digestion. Using protein-bound tyrosine as an example precursor, the concentrations of the initial 3-chlorotyrosine and 3,5-dichlorotyrosine transformation products from this one precursor in the leaf phase were comparable to, and, in the case of some lettuces, exceeded, the aggregate aqueous concentration of volatile DBPs formed from multiple precursors. Chlorotyrosine formation increased when spinach was shredded due to the greater accessibility of chlorine to proteins in the leaf interiors. The cytotoxicity of chlorotyrosines to Chinese hamster ovary cells was higher than any of the trihalomethanes regulated in drinking water.

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Section: Environmental Science and Technologymentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Komaki

Simpson

Choe

et al. 2018

Environ. Sci. Technol.

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“…Washing and sanitation are considered critical processes for the minimally processed fruit industry as, at this step, it is possible to remove or inactivate pathogens and microorganisms that cause deterioration, ensuring food safety (Delaquis et al, 2004). Chlorine derivatives are the most widely used, but some of them are associated with the production of potentially carcinogenic compounds such as trihalomethanes (Bao Loan et al, 2016). Additionally, the washing step requires a large amount of cold wastewater with very high levels of biological oxygen demand (Ӧlmez & Kretzschmar, 2009).…”

Section: Introductionmentioning

confidence: 99%

Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

Silveira

Oyarzún

Escalona

2018

Int J of Food Sci Tech

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Summary Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L−1 O3 or NaOCl (100 mg L−1) were stored 21 days at 5 °C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to NaOCl‐sanitised grapes. Total polyphenol content (TPC) was 23–50% higher in TS and 18.5–28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity (TAC) was registered in TS at all of the evaluated O3 doses while the doses of 6 and 8 mg L−1 increased TAC by 19–30% in BS. The use of ozonated water as a sanitising method, especially at 6 and 8 mg L−1 doses, improved the functional quality and maintained low microbial counts on fresh‐cut grapes being a good alternative for the industry.

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“…Another concern is the formation of other DBPs like 3-chlorotyrosine, which forms when hypochlorous acid reacts with tyrosine residues in proteins (Bao Loan, Jacxsens, Kurshed and De Meulenaer, 2016. ) Research suggests that depending on the exposure from consuming foods like fresh-cut lettuce or spinach, 3-chlorotyrosine could be a health concern, and additional toxicological data is required to assess this risk (Bao Loan et al, 2016;Komaki, Simpson, Choe, Plewa and Mitch, 2018).…”

Section: Chaptermentioning

confidence: 99%

Battling microbes: disinfecting water during fresh-cut lettuce processing

Banach¹

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Fresh leafy greens like lettuce are often consumed raw and can be contaminated by foodborne pathogens. Washing fresh-cut lettuce can help alleviate foodborne outbreaks and diffuse cases, but the washing process must be controlled to avoid pathogenic cross-contamination. The thesis aimed to evaluate the effectiveness of chemical disinfection of the water during fresh-cut lettuce washing to reduce pathogenic crosscontamination. First, the effectiveness of chlorine, chlorine dioxide (ClO2), ozone, and peracetic acid (PAA) during produce processing was studied along with legislation and disinfection by-product production. Next, the effectiveness of sodium hypochlorite, ClO2, and a silver-copper solution to reduce Salmonella enterica serovar Typhimurium and pathogenic Escherichia coli were assessed on the laboratory scale. Results showed that the water's organic load, wash water temperature, and pathogenic characteristics influenced the effectiveness. Then, the effectiveness of ClO2 (5 mg/L and 3 mg/L) on reducing supplemented nonpathogenic E. coli during fresh-cut lettuce washing at the industrial scale was studied. Also, the effectiveness of a PAA solution (75 mg/L) on reducing supplemented nonpathogenic E. coli during fresh-cut lettuce washing at the laboratory and industrial scales was studied. The results showed that laboratory experiments disinfecting water with ClO2 and a PAA solution had similar findings, which were also confirmed at the industrial scale. Finally, a multi-criteria decision analysis was applied to a case study to determine the best control strategy during fresh-cut lettuce processing when disinfection was applied directly in the wash tank. Results showed that PAA was the overall preferred control strategy. This proposed disinfection strategy appears to be the right balance between safety and effective fresh-cut produce disinfection. Table of Contents Chapter 1General introduction Chapter 2Effect of disinfectants on preventing the crosscontamination of pathogens in fresh produce washing Chapter 3 The efficacy of chemical sanitizers on the reduction of Salmonella Typhimurium and Escherichia coli affected by bacterial cell history and water quality Chapter 4 Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing Chapter 5 Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales Chapter 6 Multi-criteria decision analysis to evaluate control strategies for preventing cross-contamination during fresh-cut lettuce washing Chapter 7 General discussion Summary Annexes Acknowledgments, About the author, List of publications, and Overview of completed training activities General introduction 19 Outline of the thesisThis thesis consists of seven chapters, of which Chapters 2, 3, 4, 5, and 6 focus on the five sub-objectives mentioned above. Chapter 7 presents a synthesis of the findings of this thesis, as well as overall conclusions. Figure 1.6 summarizes the outl...

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

Cited by 15 publications

References 37 publications

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

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

Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

Battling microbes: disinfecting water during fresh-cut lettuce processing

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