title: Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes.
abstract: The objective of this study was to evaluate the antimicrobial effect of chlorine dioxide (ClO2) gas and aerosolized sanitizer, when applied alone or in combination, on the survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated onto spinach leaves and tomato surfaces. Spinach leaves and tomatoes were inoculated with a cocktail of three strains each of the three foodborne pathogens. ClO2 gas (5 or 10 ppmv) and aerosolized peracetic acid (PAA) (80 ppm) were applied alone or in combination for 20 min. Exposure to 10 ppmv of ClO2 gas for 20 min resulted in 3.4, 3.3, and 3.4 log reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on spinach leaves, respectively. Treatment with 80 ppm of aerosolized PAA for 20 min caused 2.3, 1.9, and 0.8 log reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. Combined treatment of ClO2 gas (10 ppmv) and aerosolized PAA (80 ppm) for 20 min caused 5.4, 5.1, and 4.1 log reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. E. coli O157:H7, S. Typhimurium, and L. monocytogenes on tomatoes experienced similar reduction patterns to those on spinach leaves. As treatment time increased, most combinations of ClO2 gas and aerosolized PAA showed additive effects in the inactivation of the three pathogens. Combined treatment of ClO2 gas and aerosolized PAA produced injured cells of three pathogens on spinach leaves while generally did not produce injured cells of these pathogens on tomatoes. Combined treatment of ClO2 gas (10 ppmv) and aerosolized PAA (80 ppm) did not significantly (p>0.05) affect the color and texture of samples during 7 days of storage.
authors.affiliation: Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green BioScience & Technology, Seoul National University, Pyeongchang-gun Gangwon-do 232-916, Republic of Korea.
authors.forename: Sang-Hyun
authors.initials: SH
authors.lastname: Park
authors.affiliation: Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green BioScience & Technology, Seoul National University, Pyeongchang-gun Gangwon-do 232-916, Republic of Korea. Electronic address: kang7820@snu.ac.kr.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D001419:Bacteria / Q000187:drug effects*; D017606:Chlorine Compounds / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000494:pharmacology; D005516:Food Microbiology / Q000379:methods*; D018551:Solanum lycopersicum / Q000382:microbiology*; D050296:Microbial Viability; D010087:Oxides / Q000494:pharmacology*; D010463:Peracetic Acid / Q000494:pharmacology*; D018724:Spinacia oleracea / Q000382:microbiology*; D014675:Vegetables / Q000187:drug effects
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide; D010463:Peracetic Acid
keywords: Chlorine dioxide gas; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella Typhimurium; Spinach; Tomato