Scaling up gaseous chlorine dioxide (ClO2) treatment in the cold storage of fresh apples

Abstract

Novel interventions are needed to mitigate microbial risks, like Listeria monocytogenes, before shipping fresh apples to retail markets. Batch gaseous chlorine dioxide (ClO2) in-storage treatments were conducted to assess the inactivation of Listeria innocua, reduction of spoilage microorganisms, and changes in quality. Gaseous ClO2 was generated using equal amounts of dry precursors inside the modified commercial refrigerator with 82 kg and 330 kg apples for pilot and semi-industrial scale experiments, respectively. A cocktail of L. innocua was spot inoculated on the calyx of fresh Fuji apples and treated with an initial ClO2 input of 1.2 g of each precursor/kg of produce at a pilot scale for 30 d and semi-industrial scale for 90 d. Headspace ClO2 concentrations, temperature, and relative humidity were measured during the batch treatments. Reductions of 1.4±0.2 and 1.2 log CFU/mL of Listeria innocua were achieved by pilot-scale and semi-industrial scale trials, respectively. The presence of spoilage microorganisms was not significantly (P>0.05) impacted, and apples displayed no signs of deterioration. This study confirms that ClO2 can significantly inhibit foodborne pathogens, such as Listeria, during prolonged cold storage and reduce the risk of contamination for apple growers.