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KMID : 1134820120410030402
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 3 p.402 ~ p.407
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Effects of Aqueous Chlorine Dioxide and UV-C Irradiation on Decontamination and Growth of Microbes during Chilled Storage of Celery and Cherries
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Song Hyeon-Jeong
Chun Ho-Hyun
Jo Wan-Sin
Song Kyung-Bin
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Abstract
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The effects of a combined treatment of aqueous chlorine dioxide (ClO2) and ultraviolet-C (UV-C) irradiation on microbial growth in celery and cherries were investigated. Celery and cherry samples were treated with 50 ppm ClO2, UV-C at dose of 10 kJ/m2, and a combination of ClO2 and UV-C. The changes in the counts of Escherichia coli O157:H7 inoculated in the celery and cherries as well as those of total aerobic bacteria, yeast and molds in the celery and cherries were investigated after each treatment. After the combined treatment of aqueous ClO2 and UV-C irradiation, the populations of E. coli O157:H7 in the inoculated celery and cherries were reduced by 2.8 and 3.0 log CFU/g, respectively, compared to those of the control. For the un-inoculated celery and cherries, the populations of total aerobic bacteria were reduced by 2.9 and 1.8 log CFU/g, respectively, compared to the control. In addition, the populations of yeast and molds were decreased by 1.8 and 1.2 log CFU/g, respectively. These results suggest that the combined treatment of 50 ppm ClO2 and UV-C at a dose of 10 kJ/m2 would be an effective technology for decontamination and improving the microbiological safety in celery and cherries during chilled storage.
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KEYWORD
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celery, cherry, combined treatment, aqueous chlorine dioxide, UV-C irradiation
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