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http://dx.doi.org/10.3839/jabc.2014.013

Effects of Combined Treatment of Aqueous Chlorine Dioxide and Fumaric Acid on the Microbial Growth in Fresh-cut Paprika (Capsicum annuum L.)  

Jung, Seung-Hun (Department of Food Science and Technology, Chungnam National University)
Park, Seung-Jong (Department of Food Science and Technology, Chungnam National University)
Chun, Ho-Hyun (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 Applied Biological Chemistry / v.57, no.1, 2014 , pp. 83-87 More about this Journal
Abstract
The effects of combined treatment of aqueous chlorine dioxide ($ClO_2$) and fumaric acid on the microbial growth in fresh-cut paprika were investigated. After the combined treatment, the populations of total aerobic bacteria and inoculated Listeria monocytogenes in the paprika sample were reduced by 0.82 and 1.21 log CFU/g, respectively, compared to those of the control. In addition, after 10 d of storage at $10^{\circ}C$, the populations were decreased by 1.21 and 2.10 log CFU/g, respectively. The predictive model for the populations of total aerobic bacteria and L. monocytogenes in the paprika was applied during storage. The prediction equation using Gompertz model was appropriate, based on the statistical analysis such as accuracy factor and bias factor. These results suggest that the combined treatment of aqueous $ClO_2$ and fumaric acid can be an effective technology for microbial decontamination and it can improve microbial safety by decreasing maximum growth rate and increasing lag time of bacteria in the fresh-cut paprika.
Keywords
aqueous chlorine dioxide; combined treatment; fresh-cut paprika; microorganism;
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Times Cited By KSCI : 2  (Citation Analysis)
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