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

Cho, Jong-Lak, Kim, Chong-Kyung, Park, Jiyong, Kim, Jeongmok
Food science and biotechnology 2017 v.26 no.4 pp. 1129-1136
Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, bacteria, carrots, chlorine dioxide, discoloration, disinfectants, inoculum, pathogens
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.