Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment

  • Hong, Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Ku, Gyeong-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Min-Ki (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.12.31
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Abstract

Aqueous chlorine dioxide $(ClO_2)$ treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with $8{\sim}9log\;CFU/g$ of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of $ClO_2$ solution. Aqueous $ClO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm $ClO_2$ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by $0.61{\sim}1.93\;and\;0.99{\sim}1.21log\;CFU/g$, respectively. Aqueous $ClO_2$ treatment affected the microbial growth during storage at $4^{\circ}C$ by decreasing the initial microbial populations. These results clearly suggest that aqueous $ClO_2$ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.

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