title: Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas.
abstract: The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole cantaloupe and treated with ClO(2) gas at different concentrations (0.5, 1.0, 1.5, 3.0 and 5.0 mg l(-1)) for different times (0, 2.0, 4.0, 6.0, 8.0 and 10.0 min). The effect of ClO(2) gas on the quality and shelf life of whole cantaloupe was also evaluated during storage at 22 degrees C for 12 days. A 100 microl inoculation of each targeted organism was spotted onto the surface (5 cm(2)) of cantaloupe rind (approximately 8-9 log CFU 5 cm(-2)) separately, air dried (60 min), and then treated with ClO(2) gas at 22 degrees C and 90-95% relative humidity for 10 min. Surviving bacterial populations on cantaloupe surfaces were determined using a membrane transferring method with a non-selective medium followed by a selective medium. The inactivation kinetics of E. coli O157:H7, L. monocytogenes and S. Poona were determined using nonlinear kinetics (Weibull model). A 3 log CFU reduction of E. coli O157:H7, L. monocytogenes and S. Poona were achieved with 5.0 mg l(-1) ClO(2) gas for 5.5, 4.2 and 1.5 min, respectively. A 5l og CFU reduction of S. Poona was achieved with 5.0 and 3.0 mg l(-1) ClO(2) gas for 6 and 8 min, respectively. A 4.6 and 4.3 log reduction was achieved after treatment with 5.0 mg l(-1) ClO(2) gas at 10 min for E. coli O157:H7 and L. monocytogenes, respectively. Treatment with 5.0 mg l(-1) ClO(2) gas significantly (p<0.05) reduced the initial microflora (mesophilic bacteria, psychrotrophic bacteria, and yeasts and molds) on cantaloupe by more than 2 log CFU cm(-2) and kept them significantly (p<0.05) lower than the untreated control during storage at 22 degrees C for 12 days. Treatment with ClO(2) gas did not significantly (p>0.05) affect the color of whole cantaloupe and extended the shelf life to 9 days compared to 3 days for the untreated control, when stored at ambient temperature (22 degrees C).
authors: Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA.
authors: B S M
authors: BS
authors: Mahmoud
authors: N A
authors: NA
authors: Vaidya
authors: C M
authors: CM
authors: Corvalan
authors: R H
authors: RH
authors: Linton
mesh_terms: D017606:Chlorine Compounds / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D028463:Cucumis melo / Q000382:microbiology*; D004202:Disinfectants / Q000494:pharmacology; D004305:Dose-Response Relationship, Drug; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D007700:Kinetics; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008826:Microbial Sensitivity Tests; D010087:Oxides / Q000494:pharmacology*; D011786:Quality Control; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development; D013649:Taste; D013696:Temperature; D013997:Time Factors
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide