Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with (CI)-C-36-Labeled or Nonlabeled Chlorine Dioxide Gas

摘要

When ready-to-eat salami was treated in a closed system with (CI)-C-36-labeled ClO2 (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered (ClO2)-Cl-36 was converted to Cl-36-chloride ion (>97%), trace levels of chlorate (<2%), and detectable levels of chlorite. In residue studies conducted with nonlabeled ClO2, sodium perchlorate residues (LOQ, 4 ng/g) were not formed when reactions were protected from light. Sodium chlorate residues were present in control (39.2 +/- 4.8 ng/g) and chlorine dioxide treated (128 +/- 31.2 ng/g) salami. If sanitation occurred under conditions of illumination, detectable levels (3.7 +/- 1.5 ng/g) of perchlorate were formed along with greater quantities of sodium chlorate (183.6 +/- 75.4 ng/g). Collectively, these data suggest that ClO2 is chemically reduced by salami and that slow-release formulations might be appropriate for applications involving the sanitation of ready-to-eat meat products.