MAGNITUDE AND NATURE OF CHEMICAL RESIDUES PRESENT ON PRODUCE AFTER TREATMENT WITH CHLORINE DIOXIDE GAS

Studies have conclusively demonstrated that treatment of a variety of commercial fruits and vegetables with low concentrations of chlorine dioxide gas (ClO2) increases produce shelf-life. In addition, ClO2 treatment decreases the incidence and concentrations of food-borne pathogens such as E. coli and Salmonella on produce. Although the chemical properties of ClO2 suggest that its presence on produce subsequent to treatment would be transient, studies proving such have not been conducted due to technical difficulties. The objective of this work is to determine the magnitude and chemical nature of residues in produce after treatment with radioactive ClO2 gas. The use of radioactive gas is necessary so that metabolites of ClO2 may be unambiguously identified and quantified.