title: Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying.
abstract: The synergistic effects of sequential treatments with chlorine dioxide (ClO2) and drying in killing Salmonella enterica on the surface of chicken eggshells were investigated. Initial experiments were focused on comparing lethalities of sodium hypochlorite (NaOCl) and ClO2. Eggs surface-inoculated with S. enterica in chicken feces as a carrier were immersed in water, NaOCl (50 or 200 μg/mL), or ClO2 (50 or 200 μg/mL) for 1 or 5 min. For 1-min treatments, lethal activities of sanitizers were not significantly different (P>0.05). However, after treatment with ClO2 for 5 min, reductions of S. enterica were significantly greater (P≤0.05) than reductions after treatment with water or NaOCl. The effect of treatment of eggs with ClO2 or NaOCl, followed by drying at 43% relative humidity and 25 °C for 24 and 48 h, were determined. Populations of S. enterica decreased during drying, regardless of the type of sanitizer treatment. ClO2 treatment, compared to water or NaOCl treatments, resulted in additional reductions of ca. >1.3 log CFU/egg during drying. This indicates that sequential treatments with ClO2 and drying induced synergistic lethal effects against S. enterica on the surface of eggshells. These observations will be useful when selecting a sanitizer to control S. enterica on the surface of eggshells and designing an effective egg sanitization system exploiting the synergistic lethal effects of sanitizer and drying.
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea.
authors.forename: Seonyeong
authors.initials: S
authors.lastname: Choi
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea.
authors.forename: Sunhyung
authors.initials: S
authors.lastname: Park
authors.affiliation: Korea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Yoonsook
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Byeong-sam
authors.initials: BS
authors.lastname: Kim
authors.affiliation: Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA.
authors.forename: Larry R
authors.initials: LR
authors.lastname: Beuchat
authors.affiliation: Deparment of Food and Nutrition, Wonkwang University, Iksan, Jeonbuk 570-749, Republic of Korea.
authors.forename: Kim
authors.initials: K
authors.lastname: Hoikyung
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea. Electronic address: escheri@korea.ac.kr.
authors.forename: Jee-Hoon
authors.initials: JH
authors.lastname: Ryu
mesh_terms: D017606:Chlorine Compounds / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003890:Desiccation; D004202:Disinfectants / Q000494:pharmacology*; D005516:Food Microbiology / Q000379:methods*; D050296:Microbial Viability / Q000187:drug effects; D010087:Oxides / Q000494:pharmacology*; D019779:Salmonella enterica / Q000187:drug effects* / Q000502:physiology; D012973:Sodium Hypochlorite / Q000494:pharmacology
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide; D012973:Sodium Hypochlorite
keywords: Chlorine dioxide; Drying; Eggshells; Salmonella enterica; Synergistic effect