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KMID : 1011620080240040445
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.445 ~ p.451
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Inhibitory Effects of Chlorine Dioxide and a Commercial Chlorine Sanitizer Against Foodborne Pathogens on Lettuce
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최미란:Choi Mi-Ran
이선영:Lee Sun-Young
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Abstract
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This study compared the effects of chlorine dioxide and a commercial chlorine sanitizer for inhibiting foodborne pathogens, including Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Escherichia coli 0157 : H7, on lettuce leaves. The lettuce samples were inoculated with each cocktail of the three strains, and were then treated with chemical sanitizers [distilled water, 100 ppm commercial chlorine and 50 ppm, 100 ppm, 200 ppm chlorine dioxide (CIO2)] for 1 min, 5 min, and 10 min at room temperature(22±2°C). Following inoculation of the leaves, initial populations of E. coli 0157:H7, L. monocytogenes, and S. Typhimurium were approximately 5.54, 4.47, and 5.12 log CFU/g, respectively these levels were not significantly reduced by the treatment with water,whereas the 100 ppm commercial chlorine sanitizer treatment and CIO2 (at all tested concentrations) were effective at reducing levels of all three pathogens. The treatment of 200 ppm CIO2 for 10 min was most effective at inhibiting the three pathogens, and reduction levels of E. coli 0157 : H7, L. monocytogenes, and S. Typhimurium were 2.28, 1.95, 1.76 log, respectively. The inhibitory effect of CIO2 increased with increasing treatment concentration of CIO2, but there was no significant difference by the treatment times. When chemically injured cells of E. coli 0157 : H7 and L. monocytogenes and S. Typhimurium were examined by SPRAB and selective overlay methods, respectively, it was observed that the commercial chlorine sanitizer generated greater numbers of injured L. monocytogenes than the CIO2 treatment. From the overall results, CIO2 was more effective at inhibiting pathogenic bacteria compared to the commercial chlorine sanitizer therefore, it has potential to be utilized as an alternative sanitizer to increase the microbial safety of fresh produce.
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KEYWORD
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chlorine dioxide, chemical chlorine sanitizer, foodborne pathogens, lettuce, injured cells
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