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Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments.
J Food Prot. 2004 Nov; 67(11):2450-5.JF

Abstract

Efficacy of chlorine dioxide (ClO2) gas in reducing Escherichia coli O157:H7 and Listeria monocytogenes on strawberries was determined using batch and continuous flow ClO2 gas treatment systems. Effects of continuous ClO2 gas treatment on total aerobic plate count, color, and residual ClO2 and chlorite on strawberries were also evaluated. Strawberries were spot inoculated with 7 to 8 log CFU per strawberry of each pathogen (E. coli O157:H7 and L. monocytogenes), stored for 1 day at 4 degrees C, and treated at 22 degrees C and 90 to 95% relative humidity with 0.2 to 4.0 mg/liter ClO2 gas for 15 or 30 min using a batch treatment system or with 0.6, 1.8, and 3.0 mg/liter for 10 min using a continuous treatment system. Surviving microbial populations were determined using a membrane-transfer plating recovery method. Increased ClO2 gas concentrations resulted in increased log reductions of each pathogen for both the batch and continuous systems. A batch treatment of strawberries with 4 mg/liter ClO2 for 30 min and continuous treatment with 3 mg/liter ClO2 for 10 min achieved greater than a 5-log reduction for both E. coli O157:H7 and L. monocytogenes. After continuous exposure to 3.0 mg/liter ClO2 gas for 10 min followed by 1 week of storage at 4 degrees C, no aerobic microorganisms were detected and the color of the strawberry surface did not change significantly (P > 0.05). Residues of ClO2 and chlorite on strawberries after the treatment were 0.19 +/- 0.33 mg ClO2 per kg and 1.17 +/- 2.02 mg Cl2 per kg, respectively, whereas after 1 week of storage no ClO2 residues were detected and residual chlorite levels were down to 0.07 +/- 0.12 mg Cl2 per kg. These results suggest that ClO2 gas treatment is an effective decontamination technique for improving the safety of strawberries while extending shelf life.

Authors+Show Affiliations

Han Y
Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA.
Selby TL
No affiliation info available
Schultze KK
No affiliation info available
Nelson PE
No affiliation info available
Linton RH
No affiliation info available

MeSH

Chlorine CompoundsColony Count, MicrobialDisinfectantsDose-Response Relationship, DrugDrug ResiduesEscherichia coli O157Food ContaminationFood HandlingFood MicrobiologyFood PreservationFragariaListeria monocytogenesOxidesTime Factors

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

15553627

Citation

Han, Y, et al. "Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments." Journal of Food Protection, vol. 67, no. 11, 2004, pp. 2450-5.
Han Y, Selby TL, Schultze KK, et al. Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. J Food Prot. 2004;67(11):2450-5.
Han, Y., Selby, T. L., Schultze, K. K., Nelson, P. E., & Linton, R. H. (2004). Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. Journal of Food Protection, 67(11), 2450-5.
Han Y, et al. Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments. J Food Prot. 2004;67(11):2450-5. PubMed PMID: 15553627.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. AU - Han,Y, AU - Selby,T L, AU - Schultze,K K, AU - Nelson,P E, AU - Linton,R H, PY - 2004/11/24/pubmed PY - 2004/12/24/medline PY - 2004/11/24/entrez SP - 2450 EP - 5 JF - Journal of food protection JO - J Food Prot VL - 67 IS - 11 N2 - Efficacy of chlorine dioxide (ClO2) gas in reducing Escherichia coli O157:H7 and Listeria monocytogenes on strawberries was determined using batch and continuous flow ClO2 gas treatment systems. Effects of continuous ClO2 gas treatment on total aerobic plate count, color, and residual ClO2 and chlorite on strawberries were also evaluated. Strawberries were spot inoculated with 7 to 8 log CFU per strawberry of each pathogen (E. coli O157:H7 and L. monocytogenes), stored for 1 day at 4 degrees C, and treated at 22 degrees C and 90 to 95% relative humidity with 0.2 to 4.0 mg/liter ClO2 gas for 15 or 30 min using a batch treatment system or with 0.6, 1.8, and 3.0 mg/liter for 10 min using a continuous treatment system. Surviving microbial populations were determined using a membrane-transfer plating recovery method. Increased ClO2 gas concentrations resulted in increased log reductions of each pathogen for both the batch and continuous systems. A batch treatment of strawberries with 4 mg/liter ClO2 for 30 min and continuous treatment with 3 mg/liter ClO2 for 10 min achieved greater than a 5-log reduction for both E. coli O157:H7 and L. monocytogenes. After continuous exposure to 3.0 mg/liter ClO2 gas for 10 min followed by 1 week of storage at 4 degrees C, no aerobic microorganisms were detected and the color of the strawberry surface did not change significantly (P > 0.05). Residues of ClO2 and chlorite on strawberries after the treatment were 0.19 +/- 0.33 mg ClO2 per kg and 1.17 +/- 2.02 mg Cl2 per kg, respectively, whereas after 1 week of storage no ClO2 residues were detected and residual chlorite levels were down to 0.07 +/- 0.12 mg Cl2 per kg. These results suggest that ClO2 gas treatment is an effective decontamination technique for improving the safety of strawberries while extending shelf life. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/15553627/Decontamination_of_strawberries_using_batch_and_continuous_chlorine_dioxide_gas_treatments_ DB - PRIME DP - Unbound Medicine ER -