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http://dx.doi.org/10.11002/kjfp.2011.18.3.423

Evaluation of Two Kinetic Models on the Inactivation of Major Foodborne Pathogens by Aqueous Chlorine Dioxide Treatment  

Lee, Ji-Hye (Department of Food Science & Technology, Chungnam National University)
Song, Hyeon-Jeong (Department of Food Science & Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.18, no.3, 2011 , pp. 423-428 More about this Journal
Abstract
Inactivation kinetic data of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium, and Salmonella Enteritidis via treatment with aqueous chlorine dioxide treatment at a specific concentration were evaluated using the first-order kinetic and Weibull models. The Weibull model showed a better fit with the kinetic data than the first-order kinetic model. The survival curves after the aqueous chlorine dioxide treatment showed $t_R$ values(time required to reduce microbial populations by 90%) of 2.49 min for E. coli O157:H7 at 5 ppm, 1.47 min for L. monocytogenes at 5 ppm, 0.94 min for S. aureus at 5 ppm, 0.87 min for S. Typhimurium at 1 ppm, and 0.08 min for S. Enteritidis at 1 ppm, according to the Weibull model.
Keywords
aqueous chlorine dioxide; inactivation; Weibull model; first-order kinetics;
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Times Cited By KSCI : 3  (Citation Analysis)
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