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Synergistic Effect of Chlorine Dioxide and Drying Treatments for Inactivating Escherichia coli O157:H7 on Radish Seeds

Authors
Kim, HoikyungKim, HaeyoungBang, JihyunBeuchat, Larry R.Ryu, Jee-Hoon
Issue Date
7월-2010
Publisher
INT ASSOC FOOD PROTECTION
Keywords
Radish seed; sanitizer; chlorine dioxide; drying; Escherichia coli O157:H7
Citation
JOURNAL OF FOOD PROTECTION, v.73, no.7, pp.1225 - 1230
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD PROTECTION
Volume
73
Number
7
Start Page
1225
End Page
1230
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/116173
DOI
10.4315/0362-028X-73.7.1225
ISSN
0362-028X
Abstract
Studies were done to determine whether calcium hypochlorite (Ca(OCl)(2)) and chlorine dioxide (ClO2) treatment followed by drying had a synergistic killing effect on microorganisms on radish seeds intended for sprout production. Uninoculated radish seeds and seeds inoculated with Escherichia coli O157:H7 were treated with water, Ca(OCl)(2) (free chlorine concentrations of 50 or 200 mu g/ml), or ClO2 (50 or 200 mu g/ml) for 5 min and subsequently dried at 25 degrees C for up to 24 h. Populations of total aerobic bacteria (TAB), molds and yeasts (MY), and E. coli O157:H7 on the seeds treated with Ca(OCl)(2) were not significantly different (P = 0.05) than populations on seeds treated with ClO2 at the same concentrations. However, populations of microorganisms on seeds treated with ClO2 decreased more rapidly during drying. Treatment with ClO2 (200 mu g/ml) followed by drying caused reductions in TAB. MY, and E. coli O157:H7 of 3.1, 2.0, and 3.8 log CFU/g, respectively. When seeds were treated with water, Ca(OCl)(2) (50 or 200 mu g/ml), and ClO2 (50 mu g/ml) and subsequently dried, reductions in TAB, MY, and E. coli O157:H7 were 0.2 to 2.0, 0.4 to 2.0, and 1.4 to 2.2 log CFU/g, respectively. Results indicate that inactivation of E. coli O157:H7 on radish seeds is greater after treatment with ClO2 followed by drying than after treatment with Ca(OCl)(2) followed by drying, thus providing a synergistic treatment combination for reducing the safety risk associated with sprouts produced from these seeds.
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