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Reactions of aqueous chlorine and chlorine dioxide with model food compounds.
Environ Health Perspect. 1986 Nov; 69:267-74.EH

Abstract

Chlorine and chlorine dioxide (ClO2), common disinfecting and bleaching chemicals used in the food industry, are potent oxidizing and chlorinating agents. Unfortunately, little is known about the nature of the reactions of chlorine with organic food constituents. This presentation reviews published information concerning the reactions of chlorine gas (Cl2[g]), aqueous chlorine, and ClO2 with model food compounds, the fate of chlorine during the chlorination of specific food products, and the potential toxicity of the reaction products. Fatty acids and their methyl esters react with chlorine with the degree of incorporation corresponding to their degree of unsaturation. Aqueous chlorine oxidizes and chlorinates lipids and amino acids much more readily than ClO2. Several amino acids are highly susceptible to oxidation and chlorination by chlorine compounds. Reactions of chlorine and ClO2 with several food products, including flour and shrimp, have also been characterized. In one model system, 99% of Cl2(g) either reacted with components of flour or was consumed by oxidation/chlorination reactions. The lipids extracted from the chlorinated flour contained significant amounts of chlorine. Exposure of shrimp to hypochlorous acid (HOCl) solution resulted in significant incorporation of chlorine into the edible portion. Although significant quantities of chlorine can be incorporated into specific model compounds and food products, the health risks associated with exposure to chlorinated organic products are unknown. Preliminary studies using the Ames Salmonella/microsome mutagenicity assay indicate that the reaction products from mixtures of aqueous chlorine and various lipids or tryptophan are nonmutagenic. Nevertheless, additional studies are warranted, so that the toxicological significance of these reaction products can be understood more fully.

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Authors

Fukayama MY
No affiliation info available
Tan H
No affiliation info available
Wheeler WB
No affiliation info available
Wei CI
No affiliation info available

MeSH

Amino AcidsCarbohydratesChemical PhenomenaChemistryChlorineChlorine CompoundsDisinfectantsFoodFood HandlingLipidsOxidesPeptidesProteinsWater

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.
Review

Language

eng

PubMed ID

3545804

Citation

Fukayama, M Y., et al. "Reactions of Aqueous Chlorine and Chlorine Dioxide With Model Food Compounds." Environmental Health Perspectives, vol. 69, 1986, pp. 267-74.
Fukayama MY, Tan H, Wheeler WB, et al. Reactions of aqueous chlorine and chlorine dioxide with model food compounds. Environ Health Perspect. 1986;69:267-74.
Fukayama, M. Y., Tan, H., Wheeler, W. B., & Wei, C. I. (1986). Reactions of aqueous chlorine and chlorine dioxide with model food compounds. Environmental Health Perspectives, 69, 267-74.
Fukayama MY, et al. Reactions of Aqueous Chlorine and Chlorine Dioxide With Model Food Compounds. Environ Health Perspect. 1986;69:267-74. PubMed PMID: 3545804.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reactions of aqueous chlorine and chlorine dioxide with model food compounds. AU - Fukayama,M Y, AU - Tan,H, AU - Wheeler,W B, AU - Wei,C I, PY - 1986/11/1/pubmed PY - 1986/11/1/medline PY - 1986/11/1/entrez SP - 267 EP - 74 JF - Environmental health perspectives JO - Environ Health Perspect VL - 69 N2 - Chlorine and chlorine dioxide (ClO2), common disinfecting and bleaching chemicals used in the food industry, are potent oxidizing and chlorinating agents. Unfortunately, little is known about the nature of the reactions of chlorine with organic food constituents. This presentation reviews published information concerning the reactions of chlorine gas (Cl2[g]), aqueous chlorine, and ClO2 with model food compounds, the fate of chlorine during the chlorination of specific food products, and the potential toxicity of the reaction products. Fatty acids and their methyl esters react with chlorine with the degree of incorporation corresponding to their degree of unsaturation. Aqueous chlorine oxidizes and chlorinates lipids and amino acids much more readily than ClO2. Several amino acids are highly susceptible to oxidation and chlorination by chlorine compounds. Reactions of chlorine and ClO2 with several food products, including flour and shrimp, have also been characterized. In one model system, 99% of Cl2(g) either reacted with components of flour or was consumed by oxidation/chlorination reactions. The lipids extracted from the chlorinated flour contained significant amounts of chlorine. Exposure of shrimp to hypochlorous acid (HOCl) solution resulted in significant incorporation of chlorine into the edible portion. Although significant quantities of chlorine can be incorporated into specific model compounds and food products, the health risks associated with exposure to chlorinated organic products are unknown. Preliminary studies using the Ames Salmonella/microsome mutagenicity assay indicate that the reaction products from mixtures of aqueous chlorine and various lipids or tryptophan are nonmutagenic. Nevertheless, additional studies are warranted, so that the toxicological significance of these reaction products can be understood more fully. SN - 0091-6765 UR - https://www.unboundmedicine.com/medline/citation/3545804/Reactions_of_aqueous_chlorine_and_chlorine_dioxide_with_model_food_compounds_ DB - PRIME DP - Unbound Medicine ER -