Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas

Food Microbiology
Barakat S M Mahmoud, R H Linton

Abstract

The purpose of this investigation was to study inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce leaves by ClO(2) gas at different concentrations (0.5, 1.0, 1.5, 3.0, and 5.0 mg l(-1)) for 10 min and to determine the effect of ClO(2) gas on the quality and shelf life of lettuce during storage at 4 degrees C for 7 days. One hundred microliters of each targeted organism was separately spot-inoculated onto the surface (5 cm(2)) of lettuce (approximately 8-9 log CFU ml(-1)), air-dried, and treated with ClO(2) gas at 22 degrees C and 90-95% relative humidity for 10 min. Surviving bacterial populations on lettuce were determined using a membrane transferring method, which included a non-selective medium followed by a selective medium. The inactivation kinetics of E. coli O157:H7 and S. enterica was determined using first-order kinetics to establish D-values and z-values. The D-values of E. coli and S. enterica were 2.9+/-0.1 and 3.8+/-0.5 min, respectively, at 5.0 mg l(-1) ClO(2) gas. The z-values of E. coli and S. enterica were 16.2+/-2.4 and 21.4+/-0.5 mg l(-1), respectively. A 5 log CFU reduction (recommended by the United States Food and Drug Administration) for E. coli and S. enteric...Continue Reading

Citations

May 9, 2012·International Journal of Food Microbiology·Barakat S M Mahmoud
May 4, 2011·Journal of Food Science·Valentina TrinettaMark Morgan
Aug 5, 2014·International Journal of Food Microbiology·Hyegyeong NamJee-Hoon Ryu
Dec 9, 2014·Environmental Pollution·J Brett SallachShannon Bartelt-Hunt
Feb 1, 2012·Journal of Food Protection·Alejandro Tomás-CallejasTrevor V Suslow
Aug 12, 2017·Critical Reviews in Food Science and Nutrition·Jae-Hyun Yoon, Sun-Young Lee
Jul 6, 2014·Journal of Food Protection·Xiuxiu SunKequan Zhou
Apr 7, 2009·Journal of Food Protection·Peter J TaorminaMichael P Doyle
Jan 9, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Sang-Hyun ParkDong-Hyun Kang
Jul 30, 2021·Comprehensive Reviews in Food Science and Food Safety·Surabhi WasonJeyamkondan Subbiah

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