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Inactivation of escherichia coli O157:H7, salmonella typhimurium, and listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment

Title
Inactivation of escherichia coli O157:H7, salmonella typhimurium, and listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment
Authors
Kim Y.-J.Lee S.-H.Park J.Chung M.Kwon K.Chung K.Won M.Song K.B.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2008
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 73, no. 9, pp. M418 - M422
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO 2) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium, and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO2 solution and stored at 4 °C. Aqueous ClO2 treatment significantly decreased the populations of pathogenic bacteria on shredded lettuce (P < 0.05). In particular, 50 ppm ClO2 treatment reduced E. coli O157:H7, S. typhimurium, and L. monocytogenes by 1.44, 1.95, and 1.20 log CFU/g, respectively. The D10-values of E. coli O157:H7, S. typhimurium, and L. monocytogenes in shredded lettuce were 11, 26, and 42 ppm, respectively. The effect of aqueous ClO2 treatment on the growth of pathogenic bacteria during storage was evaluated, and a decrease in the population size of these pathogenic bacteria was observed. Additionally, aqueous ClO2 treatment did not affect the color of lettuce during storage. These results suggest that aqueous ClO2 treatment can be used to improve the microbial safety of shredded lettuce during storage. © 2008 Institute of Food Technologists®.
DOI
10.1111/j.1750-3841.2008.00940.x
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엘텍공과대학 > 식품공학전공 > Journal papers
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