| Popis: |
Fresh produce consumption is associated with foodborne illnesses. Gaseous chlorine dioxide (ClO2) has the ability to penetrate and inactivate human pathogens attached to inaccessible sites on produce surfaces. The aim of this work was to evaluate the feasibility of an innovative and practical ClO2 self-releasing package label made of synthetic or biobased polymers. These labels, embedded with ClO2 precursors, have the ability to generate and release ClO2 in a controlled manner within the package in response to a controlled activation mechanism to improve the safety of packaged fresh produce. The package labels were manufactured using extrusion or solution casting. Synthetic labels were extruded with different thickness. Biobased labels were casted onto glass frame and dried. Gaseous ClO2 release was triggered by a controlled activation mechanism. Concentration of ClO2 released from labels was quantified over time using UV spectrophotometer at 360 nm. The antimicrobial effectiveness of both the synthetic and biobased labels was evaluated against the growth of Salmonella Montevideo G4639 on trypticase Soy Agar (TSA) plates and on inoculated mung bean seeds. The manufacturing of synthetic and biobased labels was feasibly viable. Both labels generated and released ClO2 over time following controlled activation. Biobased labels achieved better control over ClO2 release as compared to the synthetic labels. As to their antimicrobial effectiveness, synthetic labels achieved up to 2.3 log reductions in Salmonella populations on TSA plates, whereas biobased labels achieved up to 8 log reductions on TSA plates and up to 2 log reductions on inoculated mung bean seeds. The findings of this research support the technical feasibility of the package label in terms of label manufacturing, ClO2 generation and release after controlled activation at concentrations effective to inactivate Salmonella, either partially or totally on TSA plates and the surface of mung bean seeds. Both synthetic and biobased labels showed practical feasibility in terms of release of ClO2 in the range of effective concentration used in the disinfection of fresh produce. |
