Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with ³⁶Cl-Labeled or Nonlabeled Chlorine Dioxide Gas

Abstract

When ready-to-eat salami was treated in a closed system with Cl-labeled ClO (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered ClO was converted to Cl-chloride ion (>97%), trace levels of chlorate (<2%), and detectable levels of chlorite. In residue studies conducted with nonlabeled ClO, sodium perchlorate residues (LOQ, 4 ng/g) were not formed when reactions were protected from light. Sodium chlorate residues were present in control (39.2 ± 4.8 ng/g) and chlorine dioxide treated (128 ± 31.2 ng/g) salami. If sanitation occurred under conditions of illumination, detectable levels (3.7 ± 1.5 ng/g) of perchlorate were formed along with greater quantities of sodium chlorate (183.6 ± 75.4 ng/g). Collectively, these data suggest that ClO is chemically reduced by salami and that slow-release formulations might be appropriate for applications involving the sanitation of ready-to-eat meat products.

Distribution and Chemical Fate of [36Cl]Chlorine Dioxide Gas on Avocados, Eggs, Onions, and Sweet Potatoes

“…Regardless of the target food, chlorine dioxide was released from the reaction vessel in sufficient quantities to accumulate in the reaction chamber, indicating that excess gas was present with respect to the absorptive capacity of each food within the constraints of the exposure period. In a similar study using sliced, pealed, readyto-eat salami, 7 gaseous chlorine dioxide concentrations rose during the initial 15 min of the experiment, but thereafter decreased until the gas concentration fell to near background levels at 120 min. Radioactivity recovered on the salami indicated that the salami had a very high capacity to absorb and retain the gas, likely because of the high moisture content of salami and the high absorptive surface area of the sliced salami.…”

“…Sealed chambers were the same as described by Smith et al , Briefly, sanitations occurred within a 5.5 L sealable glass tank (11 × 22 × 23.5 cm; W × L × D), which was completely wrapped in aluminum foil to protect the chamber contents from laboratory light. Experimental tanks were placed onto a magnetic stirring plate, and eggs or fruit were placed onto a slotted glass pedestal within each tank.…”

“…36 ClO 2 gas was generated by the mineral acid acidification of sodium 36 Cl-chlorite stock solutions essentially as described in earlier studies. , The radiochemical purity of sodium 36 Cl-chlorite starting material was assessed as described . All experiments were conducted to generate chlorine dioxide gas having a specific activity of 445 dpm/μg and to generate 5.0 mg of radioactive gas containing 1.0 μCi of radiochlorine.…”

“…5 All experiments were conducted to generate chlorine dioxide gas having a specific activity of 445 dpm/μg and to generate 5.0 mg of radioactive gas containing 1.0 μCi of radiochlorine. Treatment times and target chlorine dioxide gas quantities were selected to mimic previously used conditions 5,7 for tomatoes and salami.…”

“…This hypothesis seemed to be confirmed in an experimental treatment of ready-to-eat salami. The salami consumed essentially 100% of a 55 mg/kg 36 ClO 2 dose while reducing 99% of the radioactive residue to chloride ion . The goal of this study was to characterize the disposition and chemical fate of chlorine dioxide gas after experimental sanitation of food articles having dissimilar absorptive and surface characteristics, namely, eggs, onions, avocados, and sweet potatoes.…”