Inhibitory Effect of Aqueous Chlorine Dioxide on Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in Pure Cell Culture

이산화염소가 E. coli O157:H7, Salmonella typhimurium, Listeria monocytogenes의 생존에 미치는 영향

  • Youm, Hyoung-Jun (Department of Food Science and Technology, Chungnam National University) ;
  • Ko, Jong-Kwan (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food Science and Nutrition, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2004.06.30


O157:H7, Salmonella typhimurium, Listeria monocytogenes were treated with aqueous chlorine dioxide to elucidate effect of aqueous chlorine dioxide treatment on major food-borne pathogenic bacteria. Survival plot of E.coli O157:H7 at 5 ppm chlorine dioxide showed typical first-order rate. After 5 min of treatment, cell number decreased by 1.5 log cycle. Survival plot slope gave D value of 3.37 min. S. typhimurium and L. monocytogenes showed biphasic curve. Aqueous chlorine dioxide treatment on S. typhimurium and L. monocytogenes resulted in bactericidal effect for 5 min, and thereafter no effect was observed under experimental conditions of this study. These results suggest concentration of chlorine dioxide is more important than treatment time, and 5 ppm chlorine dioxide treatment is not sufficient for sanitizing fresh vegetables.


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