The effect of organic loads on stability of various chlorine‐based sanitisers

Abstract

This study examined the effect of pH of chlorine-based sanitisers on the reaction of free chlorine with compounds present in a variety of food environments. A model food system was first used to determine chlorine reactions with individual organic compounds. Different classes of organic compounds were added to chlorinated water at three different pHs (2.5, 6.0 and 9.3). Free and total chlorine concentrations were recorded in each sample by titrimetric assay. The results show that the level of free chlorine loss is both organic species dependent and pH dependent. Wash water from six different food sources was added to chlorinated water at three different pHs. The peptone plus catechol model appeared to be the best general predictor of free chlorine loss across all the treatments. GC-MS analysis of samples with resorcinol added indicated that chloroform is produced as a primary trihalomethane product at higher pH values. The findings of this study indicate that solution pH, along with types of organic compound, plays a significant role on free chlorine loss, and chlorine loss can be predicted by the protein and phenolic content of the wash solution.

Water reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut products

“…However, for RW, alternative technologies to chlorine must be used due to the instability of chlorine and the adverse effects of by-product formation in the presence of organic matter (G omez-L opez, Marín, Medina-Martínez, Gil, & Allende, 2013;Van Haute, Sampers, Holvoet, & Uyttendaele, 2013;Waters & Hung, 2014). Among these alternatives, peroxyacetic acid (PAA) and Citrox ® (a mix of organic acids and phenolic compounds, OA/ PC), inactivate Escherichia coli in PWW without by-product formation and with lower pH dependence (Kitis, 2004;).…”

The efficacy of EO waters on inactivating norovirus and hepatitis A virus in the presence of organic matter

“…In these experiments, tryptone had more effect on NEO than AEO. Many studies also reported that free chlorine reacts with organic matter and, as a consequence, the antimicrobial ability decreased (Ayebah et al, 2006;Waters & Hung, 2014). Many studies reported that when a purified and dispersed virus was subjected to chlorine disinfection treatment, very low Ct values (free chlorine concentration times contact time) are necessary to inactivate noroviruses (Cromeans, Kahler, & Hill, 2010;Grabow, Gauss-Muller, Prozesky, & Deinhardt, 1983;Shin & Sobsey, 2008;Thurston-Enriquez, Haas, Jacangelo, & Gerba, 2003).…”

“…The presence of organic matter is an inevitable part of food and food processing environment. Many studies showed that organic matter reacted with the free chlorine in EO water and hence reduced the effect of inactivation (Ayebah, Hung, Kim, & Frank, 2006;Waters & Hung, 2014). For example, when chicken serum was added to AEO, the free chlorine in EO water decreased quickly (Ayebah et al, 2006).…”

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

“…Composition of the process water is an important factor in FC loss. Protein and phenolic compounds cause significant chlorine loss of chlorinated water, whereas carbohydrates, fat, and mineral have no significant effect on chlorine loss (Waters and Hung 2014). Prevention of pathogen survival in chlorinated process water can be achieved by maintaining sufficient FC concentration at all times.…”

“…Recent studies have also demonstrated that the presence of THMs in process water does not affect the wholesomeness of the end product At high pH, chlorine reacts with organic nitrogen-based materials to produce chloramines. Waters and Hung (2014) measured the THM reaction products from chlorinated water at different pH with resorcinol. They found chloroform accounts for the largest percentage of THMs detected in all samples (>99 %), indicating that it is the main THM product when chlorine reacts with organic materials.…”