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Evaluation of Two Kinetic Models on the Inactivation of Major Foodborne Pathogens by Aqueous Chlorine Dioxide Treatment
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.423-428
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.423
 Title & Authors
Evaluation of Two Kinetic Models on the Inactivation of Major Foodborne Pathogens by Aqueous Chlorine Dioxide Treatment
Lee, Ji-Hye; Song, Hyeon-Jeong; Song, Kyung-Bin;
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 Abstract
Inactivation kinetic data of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium, and Salmonella Enteritidis via treatment with aqueous chlorine dioxide treatment at a specific concentration were evaluated using the first-order kinetic and Weibull models. The Weibull model showed a better fit with the kinetic data than the first-order kinetic model. The survival curves after the aqueous chlorine dioxide treatment showed values(time required to reduce microbial populations by 90%) of 2.49 min for E. coli O157:H7 at 5 ppm, 1.47 min for L. monocytogenes at 5 ppm, 0.94 min for S. aureus at 5 ppm, 0.87 min for S. Typhimurium at 1 ppm, and 0.08 min for S. Enteritidis at 1 ppm, according to the Weibull model.
 Keywords
aqueous chlorine dioxide;inactivation;Weibull model;first-order kinetics;
 Language
Korean
 Cited by
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