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http://dx.doi.org/10.4014/jmb.1611.11038

Combined Treatment with Low Concentrations of Aqueous and Gaseous Chlorine Dioxide Inactivates Escherichia coli O157:H7 and Salmonella Typhimurium Inoculated on Paprika  

Kim, Hyun-Gyu (Department of Food Science and Technology, Chungnam National University)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Journal of Microbiology and Biotechnology / v.27, no.3, 2017 , pp. 492-499 More about this Journal
Abstract
Combined treatment with gaseous and aqueous chlorine dioxide ($ClO_2$) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv $ClO_2$ gas for 30 min decreased the populations of Escherichia coli O157:H7 and Salmonella Typhimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous $ClO_2$ (50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and gaseous $ClO_2$ for 30 min, which decreased populations of E. coli O157:H7 and S. Typhimurium by 4.11 and 3.61 log CFU/g, respectively. With regard to the qualities of paprika, no adverse effects were elicited by the combined treatment. Thus, combined treatment with aqueous and gaseous $ClO_2$ is a suitable approach that can be used to improve the microbial safety and quality of paprika.
Keywords
Chlorine dioxide; combined treatment; microbial safety; paprika; pathogenic bacteria;
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