Infrared sensor-based aerosol sanitization system for controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh produce.
An economical aerosol sanitization system was developed based on sensor technology for minimizing sanitizer usage, while maintaining bactericidal efficacy. Aerosol intensity in a system chamber was controlled by a position-sensitive device and its infrared value range. The effectiveness of the infrared sensor-based aerosolization (ISA) system to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaf surfaces was compared with conventional aerosolization (full-time aerosol treated), and the amount of sanitizer consumed was determined after operation. Three pathogens artificially inoculated onto spinach leaf surfaces were treated with aerosolized peracetic acid (400 ppm) for 15, 30, 45, and 60 min at room temperature (22 ± 2°C). Using the ISA system, inactivation levels of the three pathogens were equal or better than treatment with conventional full-time aerosolization. However, the amount of sanitizer consumed was reduced by ca. 40% using the ISA system. The results of this study suggest that an aerosol sanitization system combined with infrared sensor technology could be used for transportation and storage of fresh produce efficiently and economically as a practical commercial intervention.
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea.
Sang-Oh
SO
Kim
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea.
Jae-Won
JW
Ha
Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, 456-756, South Korea.
Ki-Hwan
KH
Park
Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, 456-756, South Korea.
Myung-Sub
MS
Chung
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea. kang7820@snu.ac.kr.
Dong-Hyun
DH
Kang
D000336:Aerosols; D004202:Disinfectants / Q000494:pharmacology; D019453:Escherichia coli O157 / Q000187:drug effects / Q000302:isolation & purification / Q000528:radiation effects*; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D008089:Listeria monocytogenes / Q000187:drug effects / Q000302:isolation & purification / Q000528:radiation effects*; D010463:Peracetic Acid / Q000494:pharmacology; D012486:Salmonella typhimurium / Q000187:drug effects / Q000302:isolation & purification / Q000528:radiation effects*; D018724:Spinacia oleracea / Q000382:microbiology*
D000336:Aerosols; D004202:Disinfectants; D010463:Peracetic Acid