title: Combined Treatment on the Inactivation of Naturally Existing Bacteria andEscherichia coliO157:H7 Inoculated on Fresh-Cut Kale.
abstract: An aqueous chlorine dioxide (ClO₂) treatment combined with highly activated calcium oxide (CaO) and mild heat was tested for inactivating naturally existing bacteria andEscherichia coliO157:H7 inoculated on fresh-cut kale. Kale samples were treated with different concentrations of ClO₂ (10, 30, and 50 ppm), CaO (0.01%, 0.05%, 0.1%, and 0.2%), and mild heat (25°C, 45°C, 55°C, and 65°C) as well with combinations of 30 or 50 ppm ClO₂ and 0.2% CaO at 55°C for 3 min. An increasing concentration of ClO₂ and CaO significantly reduced the microbialpopulation compared with the control. In addition, mild heating at 55°C elicited greater microbial reduction than the other temperatures. A combined treatment of 50 ppm ClO₂ and 0.2% CaO at 55°C reduced the population of naturally existing bacteria on kale by 3.10 logcolony forming units (CFU)/g, and the counts ofE. coliO157:H7 were below the detection limit (1 log CFU/g). In addition, no significant differences in the Hunter color values were evident in any treatment during storage. Therefore, a combined treatment of ClO₂ and active CaO at 55°C can be an effective sanitizing method to improve the microbiological safety of fresh-cut kale without affecting its quality.
authors: Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
authors: Ji Hoon
authors: JH
authors: Kang
authors: Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
authors: Kyung Bin
authors: KB
authors: Song
mesh_terms: D001419:Bacteria / Q000187:drug effects*; D058491:Bacterial Load; D001937:Brassica / Q000382:microbiology*; D017610:Calcium Compounds / Q000494:pharmacology*; D017606:Chlorine Compounds / Q000494:pharmacology*; D004202:Disinfectants; D004203:Disinfection / Q000379:methods; D019453:Escherichia coli O157 / Q000187:drug effects*; D005506:Food Contamination / Q000517:prevention & control*; D063427:Food Quality; D059022:Food Safety; D006358:Hot Temperature; D057230:Limit of Detection; D059013:Microbial Consortia / Q000187:drug effects; D010087:Oxides / Q000494:pharmacology*
chemical_list: D017610:Calcium Compounds; D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide; C016538:lime
keywords: Escherichia coli O157:H7; Kale; calcium oxide; chlorine dioxide