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) |
1 | Andrews, L. S., A. M. Key, R. L. Martin, R. Grodner, and D. L. Park. 2002. Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine. Food Microbiol. 19: 261-267 DOI ScienceOn |
2 | Goksoy, E. O., C. James, and J. E. L. Corry. 2000. The effect of short-time microwave exposure on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat. J. Food Eng. 45: 153-160 DOI ScienceOn |
3 | Hwang, C. and L. R. Beuchat. 1995. Efficacy of a lactic acid/ sodium benzoate wash solution in reducing bacterial contamination of raw chicken. Int. J. Food Microbiol. 27: 91-98 DOI ScienceOn |
4 | Jung, S. J., H. J. Kim, and H. Y. Kim. 2005. Quantitative detection of Salmonella typhimurium contamination in milk, using real-time PCR. J. Microbiol. Biotechnol. 15: 1353-1358 과학기술학회마을 |
5 | Patsas, A., I. Chlouliara, A. Badeka, I. N. Savvaidis, and M. G. Kontominas. 2006. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes. Food Microbiol. 23: 423-429 DOI ScienceOn |
6 | Youm, H. J., J. K. Ko, M. R. Kim, and K. B. Song. 2004. Inhibitory effect of aqueous chlorine dioxide on survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in pure cell culture. Korean J. Food Sci. Technol. 36: 514-517 |
7 | Moon, G. S., W. J. Kim, and M. H. Kim. 2002. Synergistic effects of bacteriocin-producing Pediococcus acidilactici K10 and organic acids on inhibiting Escherichia coli O157:H7 and applications in ground beef. J. Microbiol. Biotechnol. 12: 936- 942 |
8 | Singh, N., A. K. Singh, A. K. Bhunia, and R. L. Stroshine. 2002. Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebens. Wiss. Technol. 35: 720- 729 DOI ScienceOn |
9 | Anang, D. M., G. Rusul, J. Baker, and F. H. Ling. 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at . Food Control 18: 961-969 DOI ScienceOn |
10 | Chouliara, E., A. Karatapanis, I. N. Savvaidis, and M. G. Kontominas. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extention of fresh chicken breast meat, stored at . Food Microbiol. 24: 607- 617 DOI ScienceOn |
11 | Kim, D. and D. F. Day. 2007. A biocidal combination capable of sanitizing raw chicken skin. Food Control 18: 1272-1276 DOI ScienceOn |
12 | Gonzalez-Fandos, E. and J. L. Dominguez. 2007. Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry. Food Control 18: 842-846 DOI ScienceOn |
13 | Capita, R., C. Alonso-Calleja, M. C. Garcia-Fernandez, and B. Moreno. 2002. Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage. Food Microbiol. 19: 57-63 DOI ScienceOn |
14 | Park, K. J., E. J. Park, J. O. Kim, and Y. H. Kim. 1995. Change in the microflora on the surface of chicken meat during chilled and frozen storage. Korea J. Anim. Sci. 37: 279-286 |
15 | Wu, V. C. H. and B. Kim. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiol. 24: 794-800 DOI ScienceOn |
16 | Kim, J. M., W. Du, W. S. Otwell, M. R. Marshall, and C. Wei. 1998. Nutrients in salmon and red grouper fillets as affected by chlorine dioxide treatment. J. Food Sci. 63: 629-633 DOI ScienceOn |
17 | Breen, P. J., C. M. Compadre, E. K. Fifer, H. Salari, D. C. Serbus, and D. L. Lattin. 1995. Quaternary ammonium compounds inhibit and reduce the attachment of viable Salmonella typhimurium to poultry tissues. J. Food Sci. 60: 1191-1196 DOI |
18 | Juneja, V. K., M. V. Melendres, L. Huang, V. Gumudavelli, J. Subbiah, and H. Thippareddi. 2007. Modeling the effect of temperature on growth of Salmonella in chicken. Food Microbiol. 24: 328-335 DOI ScienceOn |