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Inactivation of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes on Stored Iceberg Lettuce by Aqueous Chlorine Dioxide Treatment
Author(s) -
Kim YunJung,
Lee SeungHwan,
Park Jiyong,
Park Jonghyun,
Chung Myongsoo,
Kwon Kisung,
Chung Kyungsook,
Won Misun,
Song Kyung Bin
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00940.x
Subject(s) - listeria monocytogenes , salmonella , chlorine dioxide , escherichia coli , bacteria , microbiology and biotechnology , pathogenic bacteria , food science , enterobacteriaceae , chemistry , chlorine , population , aqueous solution , listeria , biology , biochemistry , inorganic chemistry , genetics , organic chemistry , gene , demography , sociology
Inactivation of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO 2 ) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium , and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO 2 solution and stored at 4 °C. Aqueous ClO 2 treatment significantly decreased the populations of pathogenic bacteria on shredded lettuce ( P < 0.05). In particular, 50 ppm ClO 2 treatment reduced E. coli O157:H7, S. typhimurium , and L. monocytogenes by 1.44, 1.95, and 1.20 log CFU/g, respectively. The D 10 ‐values of E. coli O157:H7, S. typhimurium , and L. monocytogenes in shredded lettuce were 11, 26, and 42 ppm, respectively. The effect of aqueous ClO 2 treatment on the growth of pathogenic bacteria during storage was evaluated, and a decrease in the population size of these pathogenic bacteria was observed. Additionally, aqueous ClO 2 treatment did not affect the color of lettuce during storage. These results suggest that aqueous ClO 2 treatment can be used to improve the microbial safety of shredded lettuce during storage.