Share

Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and moulds on fresh and fresh-cut produce.

Author(s) : SY K. V., MURRAY M. B., HARRISON M. D., et al.

Type of article: Article

Summary

Gaseous chlorine dioxide (ClO2) was evaluated for effectiveness in killing Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on fresh-cut lettuce, cabbage, and carrot and Salmonella, yeasts, and moulds on apples, peaches, tomatoes, and onions. Inoculum containing five serotypes of Salmonella enterica, five strains of E. coli O157:H7, or five strains of L. monocytogenes was deposited on the skin and cut surfaces of fresh-cut vegetables, dried for 30 min at 22 °C, held for 20 h at 4 °C, and then incubated for 30 min at 22 °C before treatment. The skin surfaces of apples, peaches, tomatoes, and onions were inoculated with a cell suspension containing five serotypes of Salmonella, and inoculated produce was allowed to dry for 20 to 22 h at 22 °C before treatment. Treatment with ClO2 at 4.1 mg/litre significantly reduced the population of foodborne pathogens. Substantial reductions in populations of pathogens on apples, tomatoes, and onions but not peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2 without markedly adverse effects on sensory qualities.

Details

  • Original title: Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and moulds on fresh and fresh-cut produce.
  • Record ID : 2005-2678
  • Languages: English
  • Source: Journal of Food Protection - vol. 68 - n. 6
  • Publication date: 2005/06

Links


See the source

Indexing