• Korean journal of food and cookery science
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• v.24 no.4
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• pp.445-451
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• 2008

This study compared the effects of chlorine dioxide and a commercial chlorine sanitizer for inhibiting foodborne pathogens, including Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Escherichia coli O157 : H7, on lettuce leaves. The lettuce samples were inoculated with each cocktail of the three strains, and were then treated with chemical sanitizers [distilled water, 100 ppm commercial chlorine and 50 ppm, 100 ppm, 200 ppm chlorine dioxide ($ClO_2$)] for 1 min, 5 min, and 10 min at room temperature($22{\pm}2^{\circ}C$). Following inoculation of the leaves, initial populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were approximately 5.54, 4.47, and 5.12 log CFU/g, respectively these levels were not significantly reduced by the treatment with water,whereas the 100 ppm commercial chlorine sanitizer treatment and $ClO_2$ (at all tested concentrations) were effective at reducing levels of all three pathogens. The treatment of 200 ppm $ClO_2$ for 10 min was most effective at inhibiting the three pathogens, and reduction levels of E. coli O157 : H7, L. monocytogenes, and S. Typhimurium were 2.28, 1.95, 1.76 log, respectively. The inhibitory effect of $ClO_2$ increased with increasing treatment concentration of $ClO_2$, but there was no significant difference by the treatment times. When chemically injured cells of E. coli O157 : H7 and L. monocytogenes and S. Typhimurium were examined by SPRAB and selective overlay methods, respectively, it was observed that the commercial chlorine sanitizer generated greater numbers of injured L. monocytogenes than the $ClO_2$ treatment. From the overall results, $ClO_2$ was more effective at inhibiting pathogenic bacteria compared to the commercial chlorine sanitizer therefore, it has potential to be utilized as an alternative sanitizer to increase the microbial safety of fresh produce.

• Food Quality and Culture
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• v.3 no.1
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• pp.34-39
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• 2009

This study assessed the efficacy of aqueous chlorine dioxide ($ClO_2$) and commercial chlorine sanitizer in terms of its ability to eliminate Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 on radish sprouts (Raphanus sativus L.). Radish sprouts were inoculated with a cocktail containing one each of three strains of three different foodborne pathogens, then treated with distilled water (control) or chemical sanitizers (100 ppm commercial chlorine, and 50, 100, 200 ppm $C1O_2$) for 1, 5, and 10 min at room temperature ($22{\pm}2^{\circ}C$). Populations of S. Typhimurium, E. coli O157:H7 and L. monocytogenes were counted at 4.64, 6.05, and 4.29 log CFU/g, respectively, after inoculation. Treatment with water did not significantly reduce the levels of any of the three foodborne pathogens. The levels of all three pathogens were reduced by treatment with chemical sanitizers; however, the observed levels of reduction of E. coli O157:H7 and L. monocytogenes were not significant as compared with the controls. The levels of the three pathogens were reduced most profoundly when treated for 10 min with 200 ppm of $C1O_2$, and the reduction levels of S. Typhimurium, E. coli O157:H7, and L. monocytogenes were 1.17, 1.63, and 0.96 log CFU/g, respectively. When chemically injured cells were investigated using SPRAB for E. coli O157 :H7 and by selective overlay methods for S. Typhimurium and L. monocytogenes, respectively, it was noted that commercial chlorine sanitizer generated more numbers of injured pathogens than did $C1O_2$. These data indicate that $C1O_2$ treatment may prove useful in reducing the numbers of pathogenic bacteria in radish sprouts.

• Food Science and Preservation
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• v.24 no.6
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• pp.827-833
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• 2017

This study was investigated the effects of various commercial sanitizers on microbial characteristics in fresh-cut iceberg lettuce during storage. For screening sanitizer, lettuce was cut and dipped in chlorine water ($0.2ml{\cdot}L^{-1}$), solution of organic acids such as ascorbic acid, citric acid, acetic acid, mixture of ascorbic acid and acetic acid (1-6%), and solutions of commercial sanitizers such as Formula 4$^{TM}$ (1,3,4%), Fresh produce wash$^{TM}$ (1,3,4%), Cleancol$^{TM}$ (1%), Chitochol$^{TM}$ (1%) and Natural Ca$^{TM}$ (0.1%) for 3 min, respectively. Washing lettuce with selected sanitizers resulted in reduction of aerobic bacteria of more than 2 log CFU/g. Initial pH of lettuce was related with the pH of sanitizers. pH ranged from 4.7 to 6.1 in Formula 4 (4%, pH 1.7) and Natural Ca (0.1%, pH 12.0), respectively. Chlorine water showed consistent and significant inhibition effect in all of microorganisms except total coliform. Over 3% of Formula 4 and Fresh produce wash were found to have high bactericidal activity among sanitizers. The sanitizers of chlorine water, Fresh produce wash, Chitochol and Natural Ca were effective in reducing yeast and mould populations. As coliform and E. coli, Formula 4 (4%) showed the highest bactericidal activity. The bactericidal effect of commercial sanitizers during storage varied with the kinds and concentrations of tested sanitizers. Although inhibition effect was not showed during storage, these results suggest that commercial sanitizers could be an alternative to chlorine for washing fresh-cut produce.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.235-242
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• 2007

This study was conducted to investigate the effect of aerosolized chemical sanitizers on inhibiting foodborne pathogens such as Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes. Five domestic commercial sanitizers subjected to five groups of sanitizer (chlorine-based, hydrogen peroxide-based, Iodophor-based, quaternary ammonium-based, and alcohol-based sanitizers) were aerosolized by an aerosol generator into a model cabinet and treated in laboratory media containing three pathogens for 1 h at room temperature. Aerosolized hydrogen peroxide-based and quaternary ammonium-based sanitizers were effective at inhibiting levels of E. coli O157:H7 (ca. 4-9 log reductions) whereas other aerosolized sanitizers such as chlorine-based, Iodophor-based, and alcohol-based sanitizers did not significantly reduced the levels of E. coli O157:H7. For S. typhimurium, the only aerosolized hydrogen peroxide-based sanitizer was effective and resulted in ca. 5-9 log reduction. Aerosolized hydrogen peroxide-based, Iodophor-based, and quaternary ammonium-based sanitizers significantly reduced levels of L. monocytogenes and especially, aerosolized quaternary ammonium-based sanitizer was strongly effective to kill L. monocytogenes, resulted in higher than 8.8 log reduction. And there was no special trend in inhibitory efficacy of sanitizers aerosolized by 1.6 or 2.4 MHz aerosol generators. From these results, aerosolization has great potential for use in commercial applications however it's efficacy could be very different depending on type of sanitizers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1337-1342
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• 2008

This study was conducted to investigate effects of chemical sanitizers on inhibiting foodborne pathogens, such as Listeria monocytogenes (L. monocytogenes), Salmonella Typhimurium (S. Typhimurium), and E scherichia coli O157:H7 (E. coli O157:H7), on cabbages. Cabbages were inoculated with the culture cocktail of pathogens and treated with water, 100 ppm commercial chlorine, and 50, 100, and 200 ppm chlorine dioxide ($ClO_2$) for 1, 5, and 10 min at room temperature ($22{\pm}2^{\circ}C$). Treatments with water did not significantly reduce levels of three pathogens whereas other treatments with chemical sanitizers significantly reduced levels of three pathogens. Treatment with 200 ppm $ClO_2$ for 10 min was the most effective at inhibiting pathogens and reduction levels were 1.90, 1.92, and 1.98 log CFU/g for L. monocytogens, S. Typhimurium, and E. coli O157:H7, respectively. Levels of reduction were increased with the increase of $ClO_2$ concentrations. When chemically injured cells were investigated, there were no significant differences on the levels of injured cells between before and after treatment with commercial chlorine and $ClO_2$. These results suggest that $ClO_2$ can be used as an alternative sanitizer for reducing pathogens on fresh produces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1265-1270
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• 2009

Pathogens contaminated on the surface of utensils could contribute to the occurrence of outbreaks due to cross-contamination to foods during the food preparation process. Therefore, the efficacy of chemical sanitizers (chlorine-based and alcohol-based commercial sanitizers) and dry-heat ($71^{\circ}C$) on inhibiting biofilms of five foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on the surface of stainless steel and polypropylene were investigated in this study. Initial populations of pathogens were 8.8$\sim$9.3 and 9.4$\sim$10.3 log CFU/coupon on the surface of stainless steel and polypropylene coupon, respectively, and these populations were not significantly reduced when they were treated with water for 5 min at room temperature. Treatments with chlorine sanitizer and dry-heat were not effective on inactivating pathogens on the surfaces of stainless steel and polypropylene. In contrast, treatments with alcohol sanitizer were very effective on inactivating pathogens on the surfaced of stainless steel and polypropylene. Reduction levels ranged from 3.4 to 6.4 log and from 5.5 to 7.4 log CFU/coupon in stainless steel and plastic coupons, respectively. From these results, alcohol-based sanitizer could be used as a potential way for controlling microbial contamination on the surface of utensils, cooking equipment, and other related environments.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.671-677
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• 2005

Conformity to legal permission standard of $5\;log_{10}$ CFU/mL reduction of foodborne pathogens or spoilage bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aruginosa, and Enterococcus hirae was examined in 11 domestic commercial sanitizers and disinfectant. One chlorine compound, two iodophor compounds, two peroxide compounds, and three quaternary ammonium compounds (QACs) met advised standard concentration (100%), showing $7\;log_{10}$ CFU/mL reduction, and met legal standard by $5-6\;log_{10}$ CFU/mL reduction at 75% of advised standard concentration. At 10% dilution, one chlorine compound, one iodophor compound, two peroxide compounds, and two QACs satisfied legal standard.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.127-131
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• 2007

This study evaluated the bactericidal effect of 10 sanitizers and disinfectants such as ethanol (75 and 95%), iodine (15 and 25 ppm), chlorine (100 and 200 ppm), quaternary ammonium, acid, hydrogen peroxide, and peroxide acetic acid against V. parahaemolyticus. Ten strains of V. parahaemolyticus isolated from Korean foods and 4 strains of standard V. parahaemolyticus were compared for efficacies of various sanitizers and disinfectants by EN 1276 method based on quantitative suspension test. Ethanol (75 and 95%), 25 ppm of iodine, 100 ppm of quaternary ammonium, 145 ppm of hydrogen peroxide and acid showed more than $5log_{10}CFU/mL$ reduction in both clean and dirty conditions. Tests result of chlorine (100 ppm) showed more than $5log_{10}CFU/mL$ reduction in clean condition. Iodine (15 ppm) showed more than $5log_{10}CFU/mL$ reduction except 4 isolated and 1 standard V. parahaemolyticus in clean condition. iodine (15 ppm) also showed under $5log_{10}CFU/mL$ reduction $(0.93{\sim}3.73log_{10}CFU/mL)$ in dirty condition. Eleven hundred ppm of hydrogen peroxide was evaluated as weak sanitizer and disinfectant due to their $0.99{\sim}4.79log_{10}CFU/mL$ reduction on both clean and dirty conditions. Consequently, ethanol, iodine (25 ppm), chlorine (200 ppm), quaternary ammonium, acid and peroxide acetic acid were thought to be effective sanitizer and disinfectant against V. parahaemolyticus.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.537-540
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• 2009

Bactericidal efficacies of various sanitizers and disinfectants against 10 Bacillus cereus strains isolated from Korean foods and 8 standard B. cereus strains were investigated. The sanitizing capabilities of ethanol, iodine, chloride, quaternary ammonium, hydrogen peroxide, and peroxide acetic acid were investigated using the EN 1276 method based on quantitative suspension testing. The resistance against sanitizers and disinfectants was higher for wild-type than standard strains, and the bactericidal activities decreased in dirty conditions. Ethanol, chlorine, and iodine at the maximum level allowed under Korean food sanitation laws showed a great effectiveness against B. cereus. Hydrogen peroxide at 1,100 ppm showed the lowest bactericidal activity against B. cereus. These results indicate that the legally allowed maximum concentrations of sanitizers and disinfectants in Korea do not reduce all B. cereus strains by at least $5\;{\log}_{10}\;CFU/mL$.