title: Combined Treatment with Low Concentrations of Aqueous and Gaseous Chlorine Dioxide InactivatesEscherichia coliO157:H7 andSalmonellaTyphimurium Inoculated on Paprika.
abstract: Combined treatment with gaseous and aqueous chlorine dioxide (ClO2) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv ClO2gas for 30 min decreased the populations ofEscherichia coliO157:H7 andSalmonellaTyphimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous ClO2(50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and gaseous ClO2for 30 min, which decreased populations ofE. coliO157:H7 andS.Typhimurium by 4.11 and 3.61 log CFU/g, respectively. With regard to the qualities of paprika, no adverse effects were elicited by the combined treatment. Thus, combined treatment with aqueous and gaseous ClO2is a suitable approach that can be used to improve the microbial safety and quality of paprika.
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
authors.forename: Hyun-Gyu
authors.initials: HG
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
authors.forename: Kyung Bin
authors.initials: KB
authors.lastname: Song
mesh_terms: D002212:Capsicum / Q000382:microbiology*; D017606:Chlorine Compounds / Q000008:administration & dosage*; D004202:Disinfectants / Q000008:administration & dosage*; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000302:isolation & purification; D005516:Food Microbiology; D050296:Microbial Viability / Q000187:drug effects; D010087:Oxides / Q000008:administration & dosage*; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000302:isolation & purification
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide
keywords: Chlorine dioxide; combined treatment; microbial safety; paprika; pathogenic bacteria