Chlorine dioxide treatment of seafoods to reduce bacterial loads

Journal of Food Science

Volumn 64, Issue 6, 1999, Pages 1089-1093

  Kim, J M ^a   Huang, T S ^a   Marshall, M R ^a   Wei, C I ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b AUBURN UNIVERSITY   (United States)

Author keywords

Bactericidal; Chlorine dioxide; Red grouper; Salmon; Seafood safety

Indexed keywords

EID: 0033385359     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb12288.x     Document Type: Article

References (20)

1. American Public Health Association (APHA). 1989. Standard Methods for the Examination of Water and Wastewater, 17th ed. American Public Health Association, Washington, DC.
2. Bean, N.H. and Griffin, P.M. 1990. Foodborne disease outbreaks in the United States 1973-1987: Pathogens, vehicles and trends. J. Food Prot. 53: 804-817.
3. Cutter, C.N. and Dorsa, W.J. 1995. Chlorine dioxide spray washes for reducing fecal contamination on beef. J. Food Prot. 58: 1294-1296.
4. Dychdala, G.R. 1991. Chlorine and chlorine compounds. Ch.7 in Disinfection. Sterilization, and Preservation, S.S. Block (Ed.), p.131-151. Lea & Febiger, Malvern, PA.
5. Federal Register. 1995. 60(42), 1189921, CFR Part 173, March 3.
6. Food Chemical News. 1994. April 18. Vol. 35. pp 44-45. CRC Press, Inc., Washington, DC.
7. Ghanbari, H.A., Wheeler, W.B., and Kirk, J.R. 1982. Reactions of aqueous chlorine and chlorine dioxide with lipids: chlorine incorporation. J. Food Sci. 47: 482-485.
8. Kim, J.M., Lee, Y.S., O'Keefe, S.F., and Wei, C.I. 1997. Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets. J. Am. Oil. Chem. Soc. 74: 539-542.
9. 2) treatment. J. Food Sci. 63: 629-633.
10. Lillard, H. S. 1980. Effect on broiler carcasses and water of treating chiller water with chlorine and chlorine dioxide. Poult. Sci. 59: 1761-1766.
11. Lin, W.F., Huang, T.S., Cornell, J.A., Lin, C. M., and Wei, C.I. 1996. Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system. J. Food Sci. 61: 1030-1034.
12. National Marine Fisheries Service (NMFS). 1975. Fishery Products Inspection Manual (Section 1, Chapter 18, Part II, August 25, 1975), Regulations Governing Processed Fishery Products and U.S. Standards for Grades of Fishery Products (Chapter II, Part 260). National Seafood Inspection Laboratory, Pascagoula, MS.
13. Puente, M.E., Vega-Villasante, F., Holguin, G., and Bashan, Y. 1992. Susceptibility of the brine shrimp Artemia and its pathogen Vibrio parahaemolyticus to chlorine dioxide in contaminated sea-water. J. Appl. Bacteriol. 73: 465-471.
14. Reina, L.D., Fleming, H.P., and Humphries, E.G. 1995. Microbiological control of cucumber hydrocooling water with chlorine dioxide. J. Food Prot. 58: 541-546.
15. SAS Institute, Inc. 1995. SAS ® System under Microsoft-Windows, Release 6.11. SAS Institute Inc., Cary, NC.
16. Svoboda, D.J. and Schwerdt, L.E. 1977. Chlorine dioxide spray process for chilling meat carcasses. U.S. patent no. 4,021,585.
17. Symons, J.M., Carswell, J.K., Clark, R.M., Dorsey, P., Geldreich, E.E., Heffernan, W.P., Hoff, J.C., Love, O.T., McCabe, L.J., and Stevens, A.A. 1978. Ozone, chlorine dioxide and chloamines as alternatives to chlorine for disinfection of drinking water. In Water Chlorination: Environmental Impact and Health Effects, R.L. Jolly, H. Gorchev, and D.H. Hamilton (Ed.), p. 555-560. Vol. 2, Ann Arbor Science Publishers, Ann Arbor, MI.
18. Thiessen, G.P., Usborne, W.R., and Orr, H.L. 1984. The efficacy of chlorine dioxide in controlling Salmonella contamination and its effect on product quality of chicken broiler carcasses. Poult. Sci. 63: 647-653.
19. Tsai, L.S., Higby, R., and Schade, J. 1995. Disinfection of poultry chiller water with chlorine dioxide: consumption and byproduct formation. J, Agric. Food Chem. 43: 2768-2773.
20. U.S. Dept. of Commerce, National Oceanic & Atmospheric Administration, National Marine Fisheries Service. 1960-1991. Fisheries of the United States. 1960-1990, Current Fishery Statistics.