Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review

Suman Singh; Pradip K. Maji; Youn Suk Lee; Kirtiraj K. Gaikwad

doi:10.1007/s10311-020-01085-8

Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review

Suman Singh, Pradip K. Maji, Youn Suk Lee, Kirtiraj K. Gaikwad

Packaging

Research output: Contribution to journal › Review article › peer-review

21 Citations (Scopus)

Abstract

Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO₂) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO₂ has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO₂ has been utilized for various food products, yet gaseous ClO₂ displays several advantages. For instance, ClO₂ is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO₂ in food packaging applications. We present the different forms of ClO₂ packaging systems and their effect on polymeric packaging material.

Original language	English
Pages (from-to)	253-270
Number of pages	18
Journal	Environmental Chemistry Letters
Volume	19
Issue number	1
DOIs	https://doi.org/10.1007/s10311-020-01085-8
Publication status	Published - 2021 Feb

Bibliographical note

Funding Information:
Author Kirtiraj K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).

Funding Information:
Author Kirtiraj K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).

Publisher Copyright:
© 2020, Springer Nature Switzerland AG.

All Science Journal Classification (ASJC) codes

Environmental Chemistry

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10.1007/s10311-020-01085-8

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title = "Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review",

abstract = "Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material.",

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AU - Gaikwad, Kirtiraj K.

N1 - Funding Information: Author Kirtiraj K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544). Funding Information: Author Kirtiraj K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544). Publisher Copyright: © 2020, Springer Nature Switzerland AG.

PY - 2021/2

Y1 - 2021/2

N2 - Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material.

AB - Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material.

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Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review

Abstract

Bibliographical note

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