$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Combined Treatment with Low Concentrations of Aqueous and Gaseous Chlorine Dioxide Inactivates Escherichia coli O157:H7 and Salmonella Typhimurium Inoculated on Paprika 원문보기

Journal of microbiology and biotechnology, v.27 no.3, 2017년, pp.492 - 499  

Kim, Hyun-Gyu (Department of Food Science and Technology, Chungnam National University) ,  Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)

Abstract AI-Helper 아이콘AI-Helper

Combined treatment with gaseous and aqueous chlorine dioxide ($ClO_2$) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv $ClO_2$ gas for 30 min decreased the populations of Escherichia coli O157:H7 and Salmonella Typhimuri...

주제어

AI 본문요약
AI-Helper 아이콘 AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

제안 방법

  • ClO2 gas treatment was carried out in a treatment chamber (150 × 100 × 100 cm) for 5, 10, 20, or 30 min.
  • Aqueous ClO2 treatment was conducted for 5 min by submerging the samples at a ratio of 1:5 (w/v). For the combined treatment of gaseous and aqueous ClO2, the paprika samples were first treated with gaseous ClO2 and then aqueous ClO2, based on a preliminary experiment. All treatments were conducted in triplicates.
  • To further examine the germicidal effect of ClO2 gas treatment, survival curves of E. coli O157:H7 and S. Typhimurium were fitted with a Weibull model (Fig. 3) and the parameters were calculated (Table 1). Non-log linear survival curves were shown for all treatments and both pathogens (Fig.

대상 데이터

  • , USA) was used. A humidifier (CH-5762; Cuckoo Inc., Korea) was used to adjust relative humidity to 90% in a treatment chamber. Aqueous ClO2 was produced and set at 50 mg/l based on a previous study [13], and its concentration was determined by using the iodometric titration method [24].
  • Paprika (Capsicum annuum L.) fruits were obtained from a local farm in Hwasun, Korea, and fully ripened red paprika fruits were chosen and used for the experiments. Harvested paprika fruits were transported to the laboratory within 3 h under refrigerated temperature condition.
  • Strains of S. Typhimurium (KCTC 2514 and ATCC 14028) and E. coli O157:H7 (NCTC 12079 and ATCC 43889) were selected for experiments. Each strain of S.

데이터처리

  • Analysis of variance and Duncan’s multiple range test were conducted to analyze significant differences at p < 0.05.

이론/모형

  • , Korea) was used to adjust relative humidity to 90% in a treatment chamber. Aqueous ClO2 was produced and set at 50 mg/l based on a previous study [13], and its concentration was determined by using the iodometric titration method [24]. Aqueous ClO2 treatment was conducted for 5 min by submerging the samples at a ratio of 1:5 (w/v).
  • To examine the inactivation kinetics of microorganisms by ClO2 gas treatment, the Weibull model was applied. The Weibull model for non-log linear survival curves can be expressed by the following equation [26].
본문요약 정보가 도움이 되었나요?

참고문헌 (40)

  1. Tirado MC, Clarke R, Jaykus LA, McQuatters-Gollop A, Frank JM. 2010. Climate change and food safety: a review. Food Res. Int. 43: 1745-1765. 

  2. Fernandez A, Thompson A. 2012. The inactivation of Salmonella by cold atmospheric plasma treatment. Food Res. Int. 45: 678-684. 

  3. Carrasco E, Morales-Rueda A, Garcia-Gimeno RM. 2012. Cross-contamination and recontamination by Salmonella in foods: a review. Food Res. Int. 45: 545-556. 

  4. European Food Safety Authority (EFSA). 2010. The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA J. 8: 1496. 

  5. United States Department of Agriculture (USDA). 2015. Foodborne illnesses caused by Salmonella cost the US an estimated $3.7 billion annually. Available from http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId50500. Accessed July 12, 2016. 

  6. Tauxe R, Kruse H, Hedberg C, Potter M, Madden J, Wachsmuth, K. 1997. Microbial hazards and emerging issues associated with produce: a preliminary report to the National Advisory Committee on Microbiologic Criteria for Foods. J. Food Prot. 60: 1400-1408. 

  7. Hanning IB, Nutt JD, Ricke SC. 2009. Salmonellosis outbreaks in the United States due to fresh produce: sources and potential intervention measures. Foodborne Pathog. Dis. 6: 635-648. 

  8. Tominaga T, Oikawa M, Takeshita H, Kunizaki M, Tou K, Abo T, et al. 2014. Successful colectomy for hemorrhagic colitis with hemolytic uremic syndrome and acute encephalopathy due to Escherichia coli O157 infection. Case Rep. Gastroenterol. 8: 82-88. 

  9. Almasoud A, Hettiarachchy N, Rayaprolu S, Horax R, Eswaranandam S. 2015. Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce. Food Res. Int. 78: 27-33. 

  10. Jensen DA, Friedrich LM, Harris LJ, Danyluk MD, Schaffner DW. 2015. Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing. Food Microbiol. 46: 428-433. 

  11. Alwi NA, Ali A. 2014. Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella Typhimurium populations on fresh-cut bell pepper using gaseous ozone. Food Control 46: 304-311. 

  12. Food Safety News. 2014. Paprika recalled for potential Salmonella contamination. Available from http://www.foodsafetynews.com/2014/07/paprika-recalled-for-potential-salmonella-contamination/. Accessed June 11, 2016. 

  13. Kim YJ, Kim MH, Song KB. 2009. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 20: 1002-1005. 

  14. Trinetta V, Vaidya NK, Linton RH, Morgan MT. 2011. Evaluation of chlorine dioxide gas residues on selected food produce. J. Food Sci. 76: 11-15. 

  15. Han Y, Sherman DM, Linton RH, Nielsen SS, Nelson PE. 2000. The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157:H7 to green pepper surfaces. Food Microbiol. 17: 521-533. 

  16. Mahmoud BSM, Bhagat AR, Linton RH. 2007. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiol. 24: 736-744. 

  17. Trinetta V, Morgan MT, Linton RH. 2010. Use of highconcentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiol. 27: 1009-1015. 

  18. Xu F, Wang S, Xu J, Liu S, Li G. 2016. Effects of combined aqueous chlorine dioxide and UV-C on shelf-life quality of blueberries. Postharvest Biol. Technol. 117: 125-131. 

  19. Chun HH, Song KB. 2014. Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout. Int. J. Food Sci. Technol. 49: 121-127. 

  20. Choi S, Park S, Kim Y, Kim BS, Beuchat LR, Hoikyung K, Ryu JH. 2015. Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying. Int. J. Food Microbiol. 210: 84-87. 

  21. Gomez-Lopez VM, Gil MI, Pupunat L, Allende A. 2015. Cross-contamination of Escherichia coli O157:H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter. Food Microbiol. 46: 471-478. 

  22. Annous BA, Burke A. 2015. Development of combined dry heat and chlorine dioxide gas treatment with mechanical mixing for inactivation of Salmonella enterica s erov ar Montevideo on mung bean seeds. J. Food Prot. 78: 868-872. 

  23. Kim HG, Song KB. 2017. Combined treatment with chlorine dioxide gas, fumaric acid, and ultraviolet-C light for inactivating Escherichia coli O157:H7 and Listeria monocytogenes inoculated on plums. Food Control 71: 371-375. 

  24. American Public Health Association. 1995. Standard Methods for the Examination of Water and Wastewater, pp. 105-107. 19th Ed. American Public Health Association, Washington, DC, USA. 

  25. Barbosa J, Borges S, Amorim M, Pereira MJ, Oliveira A, Pintado ME, Teixeira P. 2015. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. J. Funct. Foods 17: 340-351. 

  26. Couvert O, Gaillard S, Savy N, Mafart P, Leguerinel I. 2005. Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters. Int. J. Food Microbiol. 101: 73-81. 

  27. Wu VC, Kim B. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiol. 24: 794-800. 

  28. Kang JH, Park SM, Kim HG, Son HJ, Song KJ, Cho M, et al. 2016. Effects of combined chlorine dioxide gas treatment using low-concentration generating sticks on the microbiological safety and quality of paprika during storage. J. Korean Soc. Food Sci. Nutr. 45: 619-624. 

  29. Bergmann H, Koparal S. 2005. The formation of chlorine dioxide in the electrochemical treatment of drinking water for disinfection. Electrochim. Acta 50: 5218-5228. 

  30. Akamatsu A, Lee C, Morino H, Miura T, Ogata N, Shibata T. 2012. Six-month low level chlorine dioxide gas inhalation toxicity study with two-week recovery period in rats. J. Occup. Med. Toxicol. 7: 2. 

  31. Garcia D, Gomez N, Manas P, Condon S, Raso J, Pagan R. 2005. Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium pH and the intensity of the treatment investigated. J. Appl. Microbiol. 99: 94-104. 

  32. Park SH, Kang DH. 2015. Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes. Int. J. Food Microbiol. 207: 103-108. 

  33. Gallo LI, Pilosof AM, Jagus RJ. 2007. Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey. J. Food Eng. 79: 188-193. 

  34. Wang H, Feng H, Liang W, Luo Y, Malyarchuk V. 2009. Effect of surface roughness on retention and removal of Escherichia coli O157:H7 on surfaces of selected fruits. J. Food Sci. 74: 8-15. 

  35. Blokhina O, Virolainen E, Fagerstedt KV. 2003. Antioxidants, oxidative damage and oxygen deprivation stress: a review. Ann. Bot. 91: 179-194. 

  36. Hodges DM, Lester GE, Munro KD, Toivonen PM. 2004. Oxidative stress: importance for postharvest quality. HortScience 39: 924-929. 

  37. Reyes LF, Villarreal JE, Cisneros-Zevallos L. 2007. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chem. 101: 1254-1262. 

  38. Mahmoud BSM, Linton RH. 2008. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas. Food Microbiol. 25: 244-252. 

  39. Du J, Fu M, Li M, Xia W. 2007. Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper (Capsicum frutescens L. var. Longrum). Agric. Sci. China 6: 214-219. 

  40. Aday MS, Buyukcan MB, Caner C. 2013. Maintaining the quality of strawberries by combined effect of aqueous chlorine dioxide with modified atmosphere packaging. J. Food Process. Preserv. 37: 568-581. 

저자의 다른 논문 :

LOADING...
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로