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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)
Publication Information
Journal of Microbiology and Biotechnology / v.18, no.4, 2008 , pp. 742-745 More about this Journal
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
Chicken; aqueous chlorine dioxide; microbial growth; storage;
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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