|
KMID : 0881720170320060507
|
|
Journal of Food Hygiene and Safety
2017 Volume.32 No. 6 p.507 ~ p.512
|
|
|
Evaluation of Efficacy and Development of Predictive Reduction Models for Escherichia coli and Staphylococcus aureus on Food Contact Surfaces as a Function of Concentration and Contact Time of Chlorine Dioxide
|
|
Yoon So-Jeong
Park Shin-Young
Kim Yong-Soo
Ha Sang-Do
|
|
|
Abstract
|
|
|
|
There has been increasing concern regarding misuse of disinfectants and sanitizers such as ethanol, sodium hypochlorite, and hydrogen peroxide for food contact surfaces in the food industry. Examining the efficacy of the concentration of currently used disinfectants and sanitizers is urgently required in the Korean society. This study aimed to develop predictive reduction models for Escherichia coli and Staphylococcus aureus in suspension, as a function of ClO2 (chlorine dioxide) and contact time using response surface methodology. E. coli ATCC 10536 and S. aureus ATCC 6538 (initial inoculum, 8-9 log CFU/mL) in tryptic soy broth were treated with different concentrations of ClO2 (5, 20, and 35 ppm) for different contact times (1, 3, and 5 min) following a central composite design. The polynomial reduction models for ClO2 on E. coli and S. aureus were developed under the clean condition. E. coli reduction by 35 ppm ClO2 for 1, 3, and 5 min was 2.49, 2.70, and 3.65 logCFU/mL, respectively. Also, S. aureus reduction by 35 ppm ClO2 for 1, 3, and 5 min was 4.59, 5.25, and 5.81 logCFU/mL, respectively. The predictive response polynomial models developed were R = 0.43231 ? 0.056492*X1 ? 0.097771*X2 + 9.24167E ? 003*X1*X2 + 3.06333E ? 003*X12 (R2 = 0.98) on E. coli and R = 1.10542 ? 0.20896*X1 ? 0.046062*X2 + 8.30000E ? 003*X1*X2 + 8.73300E ? 003*X12 (R2 = 0.99) on S. aureus, where R was the bacterial reduction (log CFU/mL), X1 was the concentration and X2 was the contact time. Our predictive reduction models should be validated in developing the optimal concentration and contact time of ClO2 for inhibiting E. coli and S. aureus on food contact surfaces.
|
|
|
KEYWORD
|
|
|
Escherichia coli , Staphylococcus aureus , Chlorine Dioxide , Predictive Reduction Model
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|