|Netramai, Siriyupa - MICHIGAN STATE UNIVERSITY|
|Rubino, Maria - MICHIGAN STATE UNIVERSITY|
|Aurus, Rafael - MICHIGAN STATE UNIVERSITY|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 10, 2009
Publication Date: June 7, 2009
Citation: Netramai,S.,Rubino,M.,Aurus,R.,Annous,B.2009.A quantitative study on the absorption of gaseous chlorine dioxide onto lettuce leaf [abstract].IFT Annual Meeting. Anaheim,CA.p.1. Technical Abstract: Chlorine dioxide (ClO2) is an effective surface disinfectant and it is gaining interest in the food and pharmaceutical industries, due to its bacteriocide effects. One of the most promising applications of gaseous ClO2 is to be included in the headspace of food packaging systems for vapor-phase decontamination. The release of ClO2 could improve the microbial safety and extend the shelf-life of perishable food products. Conventionally, ClO2 dose and exposure time for specific food product has been determined by evaluating the microbial reduction and the changes in organoleptic quality of the product. However, the actual amount of ClO2 absorbed by the food itself has not yet been determined. This amount of sorbed ClO2 should not be considered to be involved in the surface sanitizing effect. Due to nature of fresh and fresh cut produce, such as high moisture, as well as the cell damage at the cut area, two different types of samples, whole and shredded leaf lettuce, were evaluated. The samples were placed in a glass container containing 1.0 - 8.0 mg ClO2 gas /L of container volume for 5 to 90 min. Samples were removed from the container at specific time interval, the exposed sample were taken out from the container for visual inspection and determination of the residual ClO2 and chlorite (ClO2-) using an amperometric titration method. Preliminary results showed that residual ClO2 remained on the sample surface varied from undetectable level to 30.4 mg ClO2/kg sample depending on concentration of gaseous ClO2 applied and exposure time. Also, discoloration of the lettuce was visible on samples that were exposed to ClO2 at 8.0 mg/L for 90 min.