title: Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat.
abstract: The aim of this study was to investigate the lethal effects of simultaneous treatments with gaseous chlorine dioxide (ClO2) and mild wet heat (55 °C at 100% relative humidity [RH]) on Salmonella enterica in chicken feces on the surface of eggshells. Gaseous ClO2production decreased significantly (P ≤ 0.05) as the RH (23, 43, 68, 85, and 100%) at 25 °C was increased. The lethality of gaseous ClO2against S. enterica in feces on eggshells increased significantly (P ≤ 0.05) as RH increased. For example, when treated with gaseous ClO2at 85 and 100% RH at 25 °C, S. enterica (5.9 log CFU/egg) was inactivated within 4 h. In contrast, at 23, 43, and 68% RH, the pathogen remained at 5.1, 5.0, and 2.8 log CFU/egg, respectively, after 6 h. Finally, when eggshells surface-contaminated with S. enterica (5.8 log CFU/egg) were treated with gaseous ClO2(peak concentration of ClO2: 185.6 ppm) at 100% RH and 55 °C, inactivation occurred within 1 h. These results indicate that treatment of surface-contaminated shell eggs with gaseous ClO2at elevated RH and temperature is effective in inactivating S. enterica. These observations will be useful when developing an effective sanitation program to enhance the microbiological safety of shell eggs.
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
authors.forename: Sunhyung
authors.initials: S
authors.lastname: Park
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: Department of Food and Nutrition, Wonkwang University, 460 Iksandae-ro, Iksan, Jeonbuk 54538, Republic of Korea. Electronic address: hoikyung@wku.ac.kr.
authors.forename: Hoikyung
authors.initials: H
authors.lastname: Kim
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea. Electronic address: escheri@korea.ac.kr.
authors.forename: Jee-Hoon
authors.initials: JH
authors.lastname: Ryu
mesh_terms: D000818:Animals; D002645:Chickens; D017606:Chlorine Compounds / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000494:pharmacology*; D004528:Egg Shell / Q000187:drug effects / Q000382:microbiology*; D005243:Feces / Q000382:microbiology*; D005516:Food Microbiology; D005740:Gases; D006358:Hot Temperature; D006813:Humidity; D010087:Oxides / Q000494:pharmacology*; D019779:Salmonella enterica / Q000187:drug effects* / Q000254:growth & development
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D005740:Gases; D010087:Oxides; C025109:chlorine dioxide
keywords: Eggshell; Gaseous chlorine dioxide; High relative humidity; High temperature; Salmonella enterica; Sanitizer