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KMID : 0881720170320020154
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 2 p.154 ~ p.162
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Effect of Chlorine Dioxide and Sodium Hypochlorite Treatment on the Reduction of Foodborne Pathogen in Korean Chive
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Yun Bo-Hyun
Lee Hyo-Sup
An Hyun-Mi
Kim Won-Il
Kim Hwang-Yong
Han Sang-Hyun
Kim Hyun-Joo
Rhu Jae-Gee
Kim Se-Ri
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Abstract
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The purpose of this study was to investigate the microbial reduction effect of chlorine dioxide and sodium hypochlorite in Korean chive. Korean chive inoculated with foodborne pathogens at the level of approximately 7~8 log CFU/g was treated with various concentration of chlorine dioxide (3, 4, 10, 25 and 100 ppm and sodium hypochlorite (100, 150 and 200 ppm) for 5, 10, 30 and 60 minutes. The treatment of 150 ppm sodium hypochlorite and 50 ppm chlorine dioxide for 30 min reduced the number of total bacteria in Korean chive up to 2.0 log CFU/g. Reduction of microbial levels was observed for all concentrations of sanitizers but their effectiveness did not correspond to their concentration. Due to the quality degradation, 50 ppm chlorine dioxide was not appropriate for Korean chive. Most effective reduction of microbial levels was observed when Korean chive were treated with 9 times more sanitizer in volume. For field application, the treatment of 150 ppm sodium hypochlorite showed 2.7 and 4.0 log CFU/g reductions for numbers of total bacteria and coliforms, respectively. Therefore, washing with sodium hypochlorite of a ratio of 1:9 (Korean chive : 150 ppm sodium hypochlorite (w/v)) for 30 minutes can reduce the number of foodborne pathogen in Korean chive
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KEYWORD
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Korean chive , Chlorine dioxide , Sodium hypochlorite , Foodborne pathogen
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