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Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots

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Abstract

This study aimed to evaluate the effectiveness of aerosolized chlorine dioxide (ClO2) in reducing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on washed carrots at various time durations and conditions. Populations of the bacteria on carrots were reduced by 1.5, 1.5, and 1.3 log CFU/g, respectively, in each inoculum after exposure to 300 ppm of aerosolized ClO2 for 30 min. Populations were further reduced by 2.4, 2.3, and 2.1 log CFU/g, respectively, at 400 ppm, showing a positive correlation between the concentrations of ClO2 and microbial control. The D-value was 13, 14, and 15 min for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. ClO2 residues were 1 ppm or less in all treated carrots, showing no appearance or discoloration defects. As a result, effectiveness of aerosolized ClO2 in reducing bacterial pathogens and maintaining the quality of fresh carrots is signifying the prospects of aqueous ClO2 as a non-thermal disinfectant.

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Acknowledgements

This research was supported in part by the Research Funds of Mokpo National University in 2014.

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Authors and Affiliations

  1. Department of Food Engineering, Mokpo National University, Muan, Jeonnam, 58554, Korea

    Jong-Lak Cho, Chong-Kyung Kim & Jeongmok Kim

  2. Department of Biotechnology, Yonsei University, Seoul, 03722, Korea

    Jiyong Park

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Correspondence to Jeongmok Kim.

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Cho, JL., Kim, CK., Park, J. et al. Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots. Food Sci Biotechnol 26, 1129–1136 (2017). https://doi.org/10.1007/s10068-017-0139-6

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  • DOI: https://doi.org/10.1007/s10068-017-0139-6

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