Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bang, Jihyun | - |
dc.contributor.author | Hong, Ayoung | - |
dc.contributor.author | Kim, Hoikyung | - |
dc.contributor.author | Beuchat, Larry R. | - |
dc.contributor.author | Rhee, Mm Suk | - |
dc.contributor.author | Kim, Younghoon | - |
dc.contributor.author | Ryu, Jee-Hoon | - |
dc.date.accessioned | 2021-09-05T02:54:48Z | - |
dc.date.available | 2021-09-05T02:54:48Z | - |
dc.date.created | 2021-06-15 | - |
dc.date.issued | 2014-11-17 | - |
dc.identifier.issn | 0168-1605 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/96756 | - |
dc.description.abstract | We investigated the efficacy of sequential treatments of aqueous chlorine and chlorine dioxide and drying in killing Escherichia coli O157:H7 in biofilms formed on stainless steel, glass, plastic, and wooden surfaces. Cells attached to and formed a biofilm on wooden surfaces at significantly (P <= 0.05) higher levels compared with other surface types. The lethal activities of sodium hypochlorite (NaOCl) and aqueous chlorine dioxide (ClO2) against E. coli O157:H7 in a biofilm on various food-contact surfaces were compared. Chlorine dioxide generally showed greater lethal activity than NaOCl against E. coli O157:H7 in a biofilm on the same type of surface. The resistance of E. coli O157:H7 to both sanitizers increased in the order of wood > plastic > glass > stainless steel. The synergistic lethal effects of sequential ClO2 and drying treatments on E. coli O157:H7 in a biofilm on wooden surfaces were evaluated. When wooden surfaces harboring E. coli O157:H7 biofilm were treated with ClO2 (200 mu g/ml, 10 min), rinsed with water, and subsequently dried at 43% relative humidity and 22 degrees C, the number of E coli O157:H7 on the surface decreased by an additional 6.4 CFU/coupon within 6 h of drying. However, when the wooden surface was treated with water or NaOCl and dried under the same conditions, the pathogen decreased by only 0.4 or 1.0 log CFU/coupon, respectively, after 12 h of drying. This indicates that ClO2 treatment of food-contact surfaces results in residual lethality to E. coli O157:H7 during the drying process. These observations will be useful when selecting an appropriate type of food-contact surfaces, determining a proper sanitizer for decontamination, and designing an effective sanitization program to eliminate E. coli O157:H7 on food-contact surfaces in food processing, distribution, and preparation environments. (C)2014 Elsevier B.V. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.subject | STAINLESS-STEEL | - |
dc.subject | RADISH SEEDS | - |
dc.subject | EXOPOLYSACCHARIDE PRODUCTION | - |
dc.subject | CURLI PRODUCTION | - |
dc.subject | O157-H7 | - |
dc.subject | ATTACHMENT | - |
dc.subject | O157/H7 | - |
dc.subject | HEAT | - |
dc.subject | TEMPERATURE | - |
dc.subject | BACTERIA | - |
dc.title | Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Rhee, Mm Suk | - |
dc.contributor.affiliatedAuthor | Ryu, Jee-Hoon | - |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2014.09.014 | - |
dc.identifier.scopusid | 2-s2.0-84907538789 | - |
dc.identifier.wosid | 000344823900019 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.191, pp.129 - 134 | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - |
dc.citation.title | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - |
dc.citation.volume | 191 | - |
dc.citation.startPage | 129 | - |
dc.citation.endPage | 134 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.subject.keywordPlus | STAINLESS-STEEL | - |
dc.subject.keywordPlus | RADISH SEEDS | - |
dc.subject.keywordPlus | EXOPOLYSACCHARIDE PRODUCTION | - |
dc.subject.keywordPlus | CURLI PRODUCTION | - |
dc.subject.keywordPlus | O157-H7 | - |
dc.subject.keywordPlus | ATTACHMENT | - |
dc.subject.keywordPlus | O157/H7 | - |
dc.subject.keywordPlus | HEAT | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | BACTERIA | - |
dc.subject.keywordAuthor | Food-contact surface | - |
dc.subject.keywordAuthor | Escherichia coli O157:H7 | - |
dc.subject.keywordAuthor | Biofilm | - |
dc.subject.keywordAuthor | Chlorine dioxide | - |
dc.subject.keywordAuthor | Drying | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.