Inactivation of Escherichia coli O157:H7, Salmonella typhimurium,and Listeria monocytogenes on Stored Iceberg Lettuce by Aqueous Chlorine Dioxide Treatment |
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| Authors: | Yun‐Jung Kim Seung‐Hwan Lee Jiyong Park Jonghyun Park Myongsoo Chung Kisung Kwon Kyungsook Chung Misun Won Kyung Bin Song |
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| Affiliation: | Authors Yun‐Jung Kim, Seung‐Hwan Lee, and Kyung Bin Song are with Dept. of Food Science and Technology, Chungnam National Univ., Daejeon, 305‐764, Korea. Author Jiyong Park is with Dept. of Biotechnology, Yonsei Univ., Seoul, 120‐749, Korea. Author Jonghyun Park is with Dept. of Food Science and Biotechnology, Kyungwon Univ., Sungnam, 461‐701, Korea. Author Myongsoo Chung is with Dept. of Food Science, Ehwa Women's Univ., Seoul, 120‐750, Korea. Author Kisung Kwon is with Center for Food Safety Evaluation, Korea Food and Drug Administration, Seoul, 122‐704, Korea. Authors Kyungsook Chung and Misun Won are with Korea Research Inst. of Bioscience and Biotechnology, Daejeon, 305‐806, Korea. Direct inquiries to author Kyung Bin Song (E‐mail: kbsong@cnu.ac.kr). |
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| Abstract: | ABSTRACT: Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO2) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium, and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO2 solution and stored at 4 °C. Aqueous ClO2 treatment significantly decreased the populations of pathogenic bacteria on shredded lettuce (P < 0.05). In particular, 50 ppm ClO2 treatment reduced E. coli O157:H7, S. typhimurium, and L. monocytogenes by 1.44, 1.95, and 1.20 log CFU/g, respectively. The D10‐values of E. coli O157:H7, S. typhimurium, and L. monocytogenes in shredded lettuce were 11, 26, and 42 ppm, respectively. The effect of aqueous ClO2 treatment on the growth of pathogenic bacteria during storage was evaluated, and a decrease in the population size of these pathogenic bacteria was observed. Additionally, aqueous ClO2 treatment did not affect the color of lettuce during storage. These results suggest that aqueous ClO2 treatment can be used to improve the microbial safety of shredded lettuce during storage. |
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| Keywords: | aqueous chlorine dioxide D‐value iceberg lettuce microbial growth storage |
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