Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Abstract

Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.

Electrochemical Production of Hydrogen Peroxide in Perchloric Acid Supporting Electrolytes for the Synthesis of Chlorine Dioxide

“…21 From an environmental point of view, ClO 2 is used as an oxidizing agent for different applications such as water purification, medical treatment, sanitation, grease bleaching, aquaculture, and so forth. 22 Also, ClO 2 has delivered excellent performance in disinfection of drinking water because of its good properties such as no deterioration with increasing pH, which prevents the formation of chlorinated organic compounds. 23,24 Recent research shows the promising results of this oxidant in the disinfection of personal protective equipment, besides as a solution for killing viruses such as the SARS-CoV-2 virus on surfaces or in air.…”

“…Thus, in the last few years, H 2 O 2 has been applied for the production of chlorine dioxide (ClO 2 ) via its reaction with sodium chlorate in a concentrated acid solution such as sulfuric acid, according to eq . From an environmental point of view, ClO 2 is used as an oxidizing agent for different applications such as water purification, medical treatment, sanitation, grease bleaching, aquaculture, and so forth . Also, ClO 2 has delivered excellent performance in disinfection of drinking water because of its good properties such as no deterioration with increasing pH, which prevents the formation of chlorinated organic compounds. , …”

SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone

“…It is easily dissipated and rapidly rendered non-toxic when left in the open air. Also, several comparative studies indicated that ozone inactivates viruses faster than chlorine ( Malka and Park, 2022 ).…”

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

“…It is traditionally used for washing vegetables in aqueous solutions such as sodium hypochlorite (NaClO), sodium chlorite (NaClO 2 ), and chlorine dioxide (ClO 2 ) (Feliziani et al, 2016; Piscopo et al, 2019). Chlorine dioxide has similar effects as sodium hypochlorite in the washing of fruits and vegetables, but the organic matter, pH (3–8), and water temperature affect the efficacy of these sanitizers (Banach et al, 2017; Malka & Park, 2022). Van Haute et al (2014) found that chlorine was rapidly inactivated in water with a high organic matter.…”

“…Chlorine dioxide has similar effects as sodium hypochlorite in the washing of fruits and vegetables, but the organic matter, pH (3-8), and water temperature affect the efficacy of these sanitizers (Banach et al, 2017;Malka & Park, 2022). Van Haute et al (2014) found that chlorine was rapidly inactivated in water with a high organic matter.…”