Effect of chlorine dioxide and hydrogen peroxide on elimination of Listeria monocytogenes in wastewater from fruit and vegetable industry Wpływ ditlenku chloru i nadtlenku wodoru na eliminację Listeria monocytogenes w ściekach z przemysłu owocowo-warzywnego

2017 ◽  
Vol 1 (2) ◽  
pp. 207-211
Author(s):  
Katarzyna Budzińska
Keyword(s):  
Hydrogen Peroxide ◽  
Listeria Monocytogenes ◽  
Chlorine Dioxide ◽  
Fruit And Vegetable ◽  
Effect Of Chlorine

Bleaching optimization at WestRock mill in Covington, Virginia

TAPPI Journal ◽  
2016 ◽  
Vol 15 (9) ◽  
pp. 581-586 ◽  
Author(s):  
RICARDO B. SANTOS ◽  
PETER W. HART ◽  
DOUGLAS C. PRYKE ◽  
JOHN VANDERHEIDE
Keyword(s):  
Hydrogen Peroxide ◽  
Sodium Hydroxide ◽  
Chlorine Dioxide ◽  
Capital Expenditures ◽  
Equipment Repair ◽  
Optimization Program ◽  
Hardwood Pulp ◽  
Improved Performance

The WestRock mill in Covington, VA, USA, initiated a long term diagnostic and optimization program for all three of its bleaching lines. Benchmarking studies were used to help identify optimization opportunities. Capital expenditures for mixing improvement, filtrate changes, equipment repair, other equipment changes, and species changes were outside the scope of this work. This focus of this paper is the B line, producing southern hardwood pulp in a D(EP)DD sequence at 88% GE brightness. The benchmarking study and optimization work identified the following opportunities for improved performance: nonoptimal addition of caustic and hydrogen peroxide to the (EP) stage, carryover of D0 filtrate to the (EP) stage, and carryover of (EP) filtrate to the D1 stage. As a result of actions the mill undertook to address these opportunities, D0 kappa factor decreased about 5%, sodium hydroxide consumption in the (EP) stage decreased about 35%, chlorine dioxide consumption in the D1 stage decreased about 25%, and overall bleaching cost decreased about 15%.

Effect of Chlorine Dioxide Gas Treatment on Surface Sterilization of Grape

2011 ◽  
Vol 236-238 ◽  
pp. 2939-2944 ◽  
Author(s):  
Ri Ya Jin ◽  
Shuang Qi Hu ◽  
Zhi Chao Chi
Keyword(s):  
Chlorine Dioxide ◽  
Treatment Time ◽  
Reducing Sugar ◽  
Gas Treatment ◽  
Surface Sterilization ◽  
Log Reduction ◽  
Chlorine Dioxide Gas ◽  
Spoilage Bacteria ◽  
Effect Of Chlorine

Experiments were conducted to investigate the effect of concentration and duration of chlorine dioxide gas treatment on Surface sterilization of grape at 25°C. The results showed that the values of inactivate bacterial log reduction ofBotrytis cinerea,Penicilliumandalternariaincreased with the increasing of ClO2gas concentrations and treatment time. When the concentrations and treatment time was about 10 mg/m3and 30 minutes, respectively, more than 4 log reduction was obtained for the three spoilage bacteria on grape surface. Furthermore, the effect of chlorine dioxide gas treatment on quality of grape was investigated. It was found that the contents of vitamin C (Vc) and reducing sugar (RS) in grape also increased compared with grape without ClO2gas treatment.

scholarly journals Hydrogen peroxide and chlorine dioxide against parasite Ichthyophthirius multifiliis (Protozoa, Ciliophora) in jundiá fingerlings

2017 ◽  
Vol 47 (12) ◽  
Author(s):  
Natalia da Costa Marchiori ◽  
Fabiano Muller Silva ◽  
Maurício Laterça Martins ◽  
Hilton Amaral Junior ◽  
Bruno Corrêa da Silva
Keyword(s):  
Hydrogen Peroxide ◽  
Chlorine Dioxide ◽  
Fish Farming ◽  
Control Group ◽  
Chemical Agent ◽  
Ichthyophthirius Multifiliis ◽  
Larval Phase ◽  
Group Data ◽  
Active Chemical ◽  
Continuous Bath

ABSTRACT: Ichthyophthiriasis is a worldwide fish disease with great financial impact on freshwater fish farming due to its associated high mortality rates. Current study assesses the parasiticidal capacity of hydrogen peroxide (H2O2) and chlorine dioxide (ClO2) against the causative agent, Ichthyophthirius multifiliis, in jundiá. Median lethal concentration (LC50, 96h) of each chemical agent was established, as well as the minimum inhibitory concentration of hydrogen peroxide for the parasite´s infectious larval phase (theront). Products were tested asynchronously in parasitized fingerlings for short and long baths at the following concentrations and exposure times: 1. Hydrogen peroxide: (T1) continuous bath - 30ppm and (T2) 50ppm; (T3) short bath - 150ppm, during 1h and (T4) 250ppm during 1h; control group (without any chemical agent). 2. Chlorine dioxide: (T1) continuous bath - 4ppm and (T2) 20ppm; (T3) short bath - 200ppm, during 1min; (T4) short bath - 400ppm, during 1min and control group. Data analysis demonstrated a concentration of 82.54ppm of the commercial product (or 24.76ppm of the active chemical agent) as LC50, 96h of H2O2 and 38.4ppm product (or 2.68ppm of the active chemical agent) for ClO2. Hydrogen peroxide concentration causing 100% mortality rate of theronts in 1h was 25ppm (product, or 7.5ppm of the active chemical agent). At the end of the fourth day of curative experiment, 98% of the animals died by ichthyophthiriasis. No treatment was effective against the parasite.

Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce

2005 ◽  
Vol 68 (6) ◽  
pp. 1176-1187 ◽  
Author(s):  
KAYE V. SY ◽  
MELINDA B. MURRAY ◽  
M. DAVID HARRISON ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Chlorine Dioxide ◽  
Foodborne Pathogens ◽  
Escherichia Coli O157 ◽  
Gaseous Chlorine Dioxide ◽  
Sensory Qualities ◽  
A Cell ◽  
Fresh Cut ◽  
Yeasts And Molds

Gaseous chlorine dioxide (ClO2) was evaluated for effectiveness in killing Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on fresh-cut lettuce, cabbage, and carrot and Salmonella, yeasts, and molds on apples, peaches, tomatoes, and onions. Inoculum (100 μl, ca. 6.8 log CFU) containing five serotypes of Salmonella enterica, five strains of E. coli O157:H7, or five strains of L. monocytogenes was deposited on the skin and cut surfaces of fresh-cut vegetables, dried for 30 min at 22°C, held for 20 h at 4°C, and then incubated for 30 min at 22°C before treatment. The skin surfaces of apples, peaches, tomatoes, and onions were inoculated with 100 μl of a cell suspension (ca. 8.0 log CFU) containing five serotypes of Salmonella, and inoculated produce was allowed to dry for 20 to 22 h at 22°C before treatment. Treatment with ClO2 at 4.1 mg/liter significantly (α = 0.05) reduced the population of foodborne pathogens on all produce. Reductions resulting from this treatment were 3.13 to 4.42 log CFU/g for fresh-cut cabbage, 5.15 to 5.88 log CFU/g for fresh-cut carrots, 1.53 to 1.58 log CFU/g for fresh-cut lettuce, 4.21 log CFU per apple, 4.33 log CFU per tomato, 1.94 log CFU per onion, and 3.23 log CFU per peach. The highest reductions in yeast and mold populations resulting from the same treatment were 1.68 log CFU per apple and 2.65 log CFU per peach. Populations of yeasts and molds on tomatoes and onions were not significantly reduced by treatment with 4.1 mg/liter ClO2. Substantial reductions in populations of pathogens on apples, tomatoes, and onions but not peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2 without markedly adverse effects on sensory qualities.

Inactivation of Escherichia coli O157:H7, Salmonella enterica Serotype Enteritidis, and Listeria monocytogenes on Lettuce by Hydrogen Peroxide and Lactic Acid and by Hydrogen Peroxide with Mild Heat

2002 ◽  
Vol 65 (8) ◽  
pp. 1215-1220 ◽  
Author(s):  
CHIA-MIN LIN ◽  
SARAH S. MOON ◽  
MICHAEL P. DOYLE ◽  
KAY H. McWATTERS
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Sensory Characteristics ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction

Iceberg lettuce is a major component in vegetable salad and has been associated with many outbreaks of foodborne illnesses. In this study, several combinations of lactic acid and hydrogen peroxide were tested to obtain effective antibacterial activity without adverse effects on sensory characteristics. A five-strain mixture of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria monocytogenes was inoculated separately onto fresh-cut lettuce leaves, which were later treated with 1.5% lactic acid plus 1.5% hydrogen peroxide (H2O2) at 40°C for 15 min, 1.5% lactic acid plus 2% H2O2 at 22°C for 5 min, and 2% H2O2 at 50°C for 60 or 90 s. Control lettuce leaves were treated with deionized water under the same conditions. A 4-log reduction was obtained for lettuce treated with the combinations of lactic acid and H2O2 for E. coli O157:H7 and Salmonella Enteritidis, and a 3-log reduction was obtained for L. monocytogenes. However, the sensory characteristics of lettuce were compromised by these treatments. The treatment of lettuce leaves with 2% H2O2 at 50°C was effective not only in reducing pathogenic bacteria but also in maintaining good sensory quality for up to 15 days. A ≤4-log reduction of E. coli O157:H7 and Salmonella Enteritidis was achieved with the 2% H2O2 treatment, whereas a 3-log reduction of L. monocytogenes was obtained. There was no significant difference (P > 0.05) between pathogen population reductions obtained with 2% H2O2 with 60- and 90-s exposure times. Hydrogen peroxide residue was undetectable (the minimum level of sensitivity was 2 ppm) on lettuce surfaces after the treated lettuce was rinsed with cold water and centrifuged with a salad spinner. Hence, the treatment of lettuce with 2% H2O2 at 50°C for 60 s is effective in initially reducing substantial populations of foodborne pathogens and maintaining high product quality.

Initiating ECF bleaching sequences of eucalyptus kraft pulps with Z/D and Z/E stages

Holzforschung ◽  
2010 ◽  
Vol 64 (1) ◽  
Author(s):  
Juan C. García ◽  
Francisco López ◽  
Antonio Pérez ◽  
M. Angels Pèlach ◽  
Pere Mutjé ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Chlorine Dioxide ◽  
Ecological Impact ◽  
Substantial Reduction ◽  
Reference Sequence ◽  
Kraft Pulps ◽  
Eucalyptus Kraft Pulp ◽  
The Impact ◽  
Ecf Bleaching ◽  
Ozone Bleaching

Abstract Ozone bleaching is a common practice in pulping, and also of eucalyptus, where it is usually applied in combination with bleaching sequences based on oxygen, hydrogen peroxide, or chlorine dioxide. Ozone has been proven to be a highly efficient and competitive bleaching chemical in terms of delignification efficiency, low costs, and reducing ecological impact. The objective of the present work was to evaluate technology with ozone/alkaline extraction (Z/E) and ozone/chlorine dioxide (Z/D) for bleaching of eucalyptus kraft pulp. Primarily, the impact of these bleaching steps on refinability and quality of pulp should be investigated. As reference, the sequence D*(EP)D (hot chlorine dioxide, extraction in presence of hydrogen peroxide, chlorine dioxide) was selected, which is considered as the state-of-the-art bleaching in elemental chlorine free (ECF) bleaching technology. Various bleaching sequences with ozone in their first step (Z/D(EP)DP, Z/D(EP)DD, Z/EDP, Z/EDD and A*Z/EDP) were found to provide kraft pulps of similar brightness and in similar yield as the reference sequence D*(EP)D. The kappa number, viscosity, and the contents of glucose and xylose, and hexenuronic acid of the pulps were also similar. In addition, the Z sequences resulted in a substantial reduction of the total chlorine dioxide consumption (more than 30.3% in all cases). The A*Z/EDP sequence, which proved to be the most efficient, yielded 87.5% ClO2 reduction. The studied bleaching sequences also resulted in substantially improved brightness reversal with regard to the reference sequence. The sequence A*Z/EDP was also the most efficient as regards the removal or organochlorines (OX) from the pulp and their reduction in the effluents (AOX). Ozone bleaching sequences improved paper strength, especially with the A*Z/EDP sequence.

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