Survival of Escherichia coli O157:H7 and Salmonella typhimurium inoculated on chicken by aqueous chlorine dioxide treatment.
Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium was evaluated on inoculated chicken by aqueous chlorine dioxide (ClO2) treatment. Chicken samples were inoculated with 6-7 log CFU/g of Escherichia coli O157:H7 and Salmonella typhimurium, respectively. The chicken samples were then treated with 0, 50, and 100 ppm of ClO2 solution and stored at 4 +/- 1 degrees C. Aqueous ClO2 treatment decreased the populations of the pathogenic bacteria on the chicken breast and drumstick. In particular, 100 ppm ClO2 treatment on the chicken breast and drumstick reduced Escherichia coli O157:H7 and Salmonella typhimurium by 1.00-1.27 and 1.37-1.44 log CFU/g, respectively. Aqueous ClO2 treatment on the growth of the bacteria was continuously in effect during storage, resulting in the decrease of the populations of Escherichia coli O157:H7 and Salmonella typhimurium. These results suggest that aqueous ClO2 treatment should be useful in improving the microbial safety of chicken during storage.
Hong
Yunhee
Y
Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea.
Ku
Kyoungju
K
Kim
Minki
M
Won
Misun
M
Chung
Kyungsook
K
Song
Kyung Bin
KB
D000818:Animals; D002645:Chickens / Q000382:microbiology; D017606:Chlorine Compounds / Q000494:pharmacology*; D004202:Disinfectants / Q000494:pharmacology; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000382:microbiology*; D010087:Oxides / Q000494:pharmacology*; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development
D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide