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Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces.
Int J Food Microbiol. 2018 Jun 20; 275:39-45.IJ

Abstract

The objective of this study was to evaluate how treatment temperature influences the solubility of ClO2 gas and the antimicrobial effect of ClO2 gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on produce and food contact surfaces. Produce and food contact surfaces inoculated with a combined culture cocktail of three strains each of the three foodborne pathogens were processed in a treatment chamber with 20 ppmv ClO2 gas at 15 or 25 °C under the same conditions of absolute humidity (11.2-12.3 g/m3) for up to 30 min. As treatment time increased, ClO2 gas treatment at 15 °C caused significantly more (p < 0.05) inactivation of the three pathogens than treatment at 25 °C. ClO2 gas treatment at 25 °C for 30 min resulted in 1.15 to 1.54, 1.53 to 1.88, and 1.00 to 1.78 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. ClO2 gas treatment at 15 °C for 30 min caused 2.53 to 2.88, 2.82 to 3.23, and 2.37 to 3.03 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. Treatment with ClO2 gas at 25 °C for 20 min resulted in 1.88 to 2.31 log reductions of the three pathogens on glass while >5.91 to 6.82 log reductions of these pathogens occurred after 20 min when treated at 15 °C. Residual ClO2 levels after gas treatment at 15 °C were significantly (p < 0.05) higher than those at 25 °C. The results of this study can help the food processing industry establish optimum ClO2 gas treatment conditions for maximizing the antimicrobial efficacy of ClO2 gas.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Park SH
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea.
Kang DH
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea. Electronic address: kang7820@snu.ac.kr.

MeSH

Chlorine CompoundsColony Count, MicrobialDisinfectantsEscherichia coli O157Food MicrobiologyGlassListeria monocytogenesSolanum lycopersicumOxidesSalmonella typhimuriumSpinacia oleraceaStainless SteelTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29627661

Citation

Park, Sang-Hyun, and Dong-Hyun Kang. "Effect of Temperature On Chlorine Dioxide Inactivation of Escherichia Coli O157:H7, Salmonella Typhimurium, and Listeria Monocytogenes On Spinach, Tomatoes, Stainless Steel, and Glass Surfaces." International Journal of Food Microbiology, vol. 275, 2018, pp. 39-45.
Park SH, Kang DH. Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces. Int J Food Microbiol. 2018;275:39-45.
Park, S. H., & Kang, D. H. (2018). Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces. International Journal of Food Microbiology, 275, 39-45. https://doi.org/10.1016/j.ijfoodmicro.2018.03.015
Park SH, Kang DH. Effect of Temperature On Chlorine Dioxide Inactivation of Escherichia Coli O157:H7, Salmonella Typhimurium, and Listeria Monocytogenes On Spinach, Tomatoes, Stainless Steel, and Glass Surfaces. Int J Food Microbiol. 2018 Jun 20;275:39-45. PubMed PMID: 29627661.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces. AU - Park,Sang-Hyun, AU - Kang,Dong-Hyun, Y1 - 2018/03/22/ PY - 2017/11/06/received PY - 2018/02/05/revised PY - 2018/03/20/accepted PY - 2018/4/9/pubmed PY - 2018/7/28/medline PY - 2018/4/9/entrez KW - Chlorine dioxide gas KW - Escherichia coli O157:H7 KW - Listeria monocytogenes KW - Salmonella typhimurium KW - Solubility KW - Temperature SP - 39 EP - 45 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 275 N2 - The objective of this study was to evaluate how treatment temperature influences the solubility of ClO2 gas and the antimicrobial effect of ClO2 gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on produce and food contact surfaces. Produce and food contact surfaces inoculated with a combined culture cocktail of three strains each of the three foodborne pathogens were processed in a treatment chamber with 20 ppmv ClO2 gas at 15 or 25 °C under the same conditions of absolute humidity (11.2-12.3 g/m3) for up to 30 min. As treatment time increased, ClO2 gas treatment at 15 °C caused significantly more (p < 0.05) inactivation of the three pathogens than treatment at 25 °C. ClO2 gas treatment at 25 °C for 30 min resulted in 1.15 to 1.54, 1.53 to 1.88, and 1.00 to 1.78 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. ClO2 gas treatment at 15 °C for 30 min caused 2.53 to 2.88, 2.82 to 3.23, and 2.37 to 3.03 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. Treatment with ClO2 gas at 25 °C for 20 min resulted in 1.88 to 2.31 log reductions of the three pathogens on glass while >5.91 to 6.82 log reductions of these pathogens occurred after 20 min when treated at 15 °C. Residual ClO2 levels after gas treatment at 15 °C were significantly (p < 0.05) higher than those at 25 °C. The results of this study can help the food processing industry establish optimum ClO2 gas treatment conditions for maximizing the antimicrobial efficacy of ClO2 gas. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/29627661/Effect_of_temperature_on_chlorine_dioxide_inactivation_of_Escherichia_coli_O157:H7_Salmonella_typhimurium_and_Listeria_monocytogenes_on_spinach_tomatoes_stainless_steel_and_glass_surfaces_ DB - PRIME DP - Unbound Medicine ER -