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KMID : 1134820080370101337
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1337 ~ p.1342
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Efficacy of Chemical Sanitizers in Reducing Levels of Foodborne Pathogens and Formation of Chemically Injured Cells on Cabbage
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Choi Mi-Ran
Oh Se-Wook
Lee Sun-Young
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Abstract
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This study was conducted to investigate effects of chemical sanitizers on inhibiting foodborne pathogens, such as Listeria monocytogenes (L. monocytogenes), Salmonella Typhimurium (S. Typhimurium), and Escherichia coli O157:H7 (E. coli O157:H7), on cabbages. Cabbages were inoculated with the culture cocktail of pathogens and treated with water, 100 ppm commercial chlorine, and 50, 100, and 200 ppm chlorine dioxide (ClO₂) for 1, 5, and 10 min at room temperature (22±2℃). Treatments with water did not significantly reduce levels of three pathogens whereas other treatments with chemical sanitizers significantly reduced levels of three pathogens. Treatment with 200 ppm ClO₂ for 10 min was the most effective at inhibiting pathogens and reduction levels were 1.90, 1.92, and 1.98 log CFU/g for L. monocytogens, S. Typhimurium, and E. coli O157:H7, respectively. Levels of reduction were increased with the increase of ClO₂ concentrations. When chemically injured cells were investigated, there were no significant differences on the levels of injured cells between before and after treatment with commercial chlorine and ClO₂. These results suggest that ClO₂ can be used as an alternative sanitizer for reducing pathogens on fresh produces.
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KEYWORD
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chemical sanitizer, chlorine dioxide, foodborne pathogens, cabbage, injured cells
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