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Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas.
J Agric Food Chem. 2016 Nov 09; 64(44):8454-8462.JA

Abstract

When ready-to-eat salami was treated in a closed system with 36Cl-labeled ClO2 (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered 36ClO2 was converted to 36Cl-chloride ion (>97%), trace levels of chlorate (<2%), and detectable levels of chlorite. In residue studies conducted with nonlabeled ClO2, 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 ClO2 is chemically reduced by salami and that slow-release formulations might be appropriate for applications involving the sanitation of ready-to-eat meat products.

Authors+Show Affiliations

Smith DJ
USDA ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States.
Giddings JM
USDA ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States.
Herges GR
USDA ARS, 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.

MeSH

ChloratesChlorineChlorine CompoundsFood HandlingIsotope LabelingMeat ProductsOxidesPerchloratesRadioisotopesSodium Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27791367

Citation

Smith, David J., et al. "Distribution, Identification, and Quantification of Residues After Treatment of Ready-To-Eat Salami With 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas." Journal of Agricultural and Food Chemistry, vol. 64, no. 44, 2016, pp. 8454-8462.
Smith DJ, Giddings JM, Herges GR, et al. Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas. J Agric Food Chem. 2016;64(44):8454-8462.
Smith, D. J., Giddings, J. M., Herges, G. R., & Ernst, W. (2016). Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas. Journal of Agricultural and Food Chemistry, 64(44), 8454-8462.
Smith DJ, et al. Distribution, Identification, and Quantification of Residues After Treatment of Ready-To-Eat Salami With 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas. J Agric Food Chem. 2016 Nov 9;64(44):8454-8462. PubMed PMID: 27791367.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas. AU - Smith,David J, AU - Giddings,J Michael, AU - Herges,Grant R, AU - Ernst,William, Y1 - 2016/10/28/ PY - 2016/10/30/pubmed PY - 2017/6/22/medline PY - 2016/10/30/entrez KW - chlorate KW - chlorine dioxide KW - chlorite KW - perchlorate KW - residue KW - sanitation SP - 8454 EP - 8462 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 44 N2 - When ready-to-eat salami was treated in a closed system with 36Cl-labeled ClO2 (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered 36ClO2 was converted to 36Cl-chloride ion (>97%), trace levels of chlorate (<2%), and detectable levels of chlorite. In residue studies conducted with nonlabeled ClO2, 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 ClO2 is chemically reduced by salami and that slow-release formulations might be appropriate for applications involving the sanitation of ready-to-eat meat products. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27791367/Distribution_Identification_and_Quantification_of_Residues_after_Treatment_of_Ready_To_Eat_Salami_with_36Cl_Labeled_or_Nonlabeled_Chlorine_Dioxide_Gas_ DB - PRIME DP - Unbound Medicine ER -