Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Survival of Escherichia coli O157:H7 and Salmonella typhimurium Inoculated on Chicken by Aqueous Chlorine Dioxide Treatment

  • Hong, Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Ku, Kyoung-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Min-Ki (Department of Food Science and Technology, Chungnam National University) ;
  • Won, Mi-Sun (Biopharmaceutical Division, KRIBB) ;
  • Chung, Kyung-Sook (Biopharmaceutical Division, KRIBB) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2008.04.30
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Abstract

Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium was evaluated on inoculated chicken by aqueous chlorine dioxide ($CIO_2$) treatment. Chicken samples were inoculated with 6-7 log CFU/g of Escherichia coli O157:H7 and Salmonella typhimurium, respectively. The chicken samples were then treated with 0, 50, and 100 ppm of $CIO_2$ solution and stored at $4{\pm}1^{\circ}C$. Aqueous $CIO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken breast and drumstick. In particular, 100 ppm $CIO_2$ treatment on the chicken breast and drumstick reduced Escherichia coli O157:H7 and Salmonella typhimurium by 1.00-1.27 and 1.37-1.44 log CFU/g, respectively. Aqueous $CIO_2$ treatment on the growth of the bacteria was continuously in effect during storage, resulting in the decrease of the populations of Escherichia coli O157:H7 and Salmonella typhimurium. These results suggest that aqueous $CIO_2$ treatment should be useful in improving the microbial safety of chicken during storage.

Keywords

References

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