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Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation.
J Agric Food Chem. 2015 Nov 04; 63(43):9640-9.JA

Abstract

Chlorine dioxide gas is effective at cleansing fruits and vegetables of bacterial pathogens and(or) rot organisms, but little data are available on chemical residues remaining subsequent to chlorine gas treatment. Therefore, studies were conducted to quantify chlorate and perchlorate residues after tomato and cantaloupe treatment with chlorine dioxide gas. Treatments delivered 50 mg of chlorine dioxide gas per kg of tomato (2-h treatment) and 100 mg of gas per kg of cantaloupe (6-h treatment) in sealed, darkened containers. Chlorate residues in tomato and cantaloupe edible flesh homogenates were less than the LC-MS/MS limit of quantitation (60 and 30 ng/g respectively), but were 1319 ± 247 ng/g in rind + edible flesh of cantaloupe. Perchlorate residues in all fractions of chlorine dioxide-treated tomatoes and cantaloupe were not different (P > 0.05) than perchlorate residues in similar fractions of untreated tomatoes and cantaloupe. Data from this study suggest that chlorine dioxide sanitation of edible vegetables and melons can be conducted without the formation of unwanted residues in edible fractions.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Smith DJ
United States Department of Agriculture , Agricultural Research Service, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States.
Ernst W
ICA Tri-Nova Corporation, LLC. , 24 Woodland Trail, Newnan, Georgia 30263, United States.
Herges GR
United States Department of Agriculture , Agricultural Research Service, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States.

MeSH

Chlorine CompoundsCucumis meloDisinfectantsDisinfectionDrug ResiduesFood ContaminationFruitSolanum lycopersicumOxidesTandem Mass Spectrometry

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26496046

Citation

Smith, D J., et al. "Chloroxyanion Residues in Cantaloupe and Tomatoes After Chlorine Dioxide Gas Sanitation." Journal of Agricultural and Food Chemistry, vol. 63, no. 43, 2015, pp. 9640-9.
Smith DJ, Ernst W, Herges GR. Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation. J Agric Food Chem. 2015;63(43):9640-9.
Smith, D. J., Ernst, W., & Herges, G. R. (2015). Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation. Journal of Agricultural and Food Chemistry, 63(43), 9640-9. https://doi.org/10.1021/acs.jafc.5b04153
Smith DJ, Ernst W, Herges GR. Chloroxyanion Residues in Cantaloupe and Tomatoes After Chlorine Dioxide Gas Sanitation. J Agric Food Chem. 2015 Nov 4;63(43):9640-9. PubMed PMID: 26496046.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation. AU - Smith,D J, AU - Ernst,W, AU - Herges,G R, Y1 - 2015/10/23/ PY - 2015/10/27/entrez PY - 2015/10/27/pubmed PY - 2016/8/6/medline KW - chlorate KW - chlorine dioxide KW - chlorite KW - food safety KW - perchlorate KW - residue SP - 9640 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 43 N2 - Chlorine dioxide gas is effective at cleansing fruits and vegetables of bacterial pathogens and(or) rot organisms, but little data are available on chemical residues remaining subsequent to chlorine gas treatment. Therefore, studies were conducted to quantify chlorate and perchlorate residues after tomato and cantaloupe treatment with chlorine dioxide gas. Treatments delivered 50 mg of chlorine dioxide gas per kg of tomato (2-h treatment) and 100 mg of gas per kg of cantaloupe (6-h treatment) in sealed, darkened containers. Chlorate residues in tomato and cantaloupe edible flesh homogenates were less than the LC-MS/MS limit of quantitation (60 and 30 ng/g respectively), but were 1319 ± 247 ng/g in rind + edible flesh of cantaloupe. Perchlorate residues in all fractions of chlorine dioxide-treated tomatoes and cantaloupe were not different (P > 0.05) than perchlorate residues in similar fractions of untreated tomatoes and cantaloupe. Data from this study suggest that chlorine dioxide sanitation of edible vegetables and melons can be conducted without the formation of unwanted residues in edible fractions. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26496046/Chloroxyanion_Residues_in_Cantaloupe_and_Tomatoes_after_Chlorine_Dioxide_Gas_Sanitation_ DB - PRIME DP - Unbound Medicine ER -