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

  • Published : 2004.06.30

Abstract

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.

Keywords

aqueous chlorine dioxide;D-value;Salmonella typhimurium;E. coli O157:H7;Listeria monocytogenes

References

  1. Gordon G, Kieffer RG, Rosenblatt DH. The chemistry of chlorine dioxide. Vol. 15, pp. 202-286. In: Progress in Inorganic Chemistry. Lippard SJ (ed). John Wiley and Sons, New York, NY, USA (1972)
  2. Rosario BA, Beuchat LR. Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon. J. Food Prot. 58: 105-107 (1995)
  3. Abdul-Raouf UM, Beuchat LR, Ammar MS. Survival and growth of Escherichia coli O157:H7 on salad vegetables. Appl. Environ. Microbiol. 59: 1999-2006 (1993)
  4. Mikolajczyk A, Radkoeski M. Salmonella spp. on chicken carcasses in processing plant in Poland. J. Food Prot. 65: 1475-1479 (2002)
  5. Singh N, Singh RK, Bhunia AK, Stroshine RL. Efficacy of chlorine dioxide, ozone and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensm.-Wiss. u.-Technol. 35: 720-729 (2002) https://doi.org/10.1006/fstl.2002.0933
  6. Singh N, Singh RK, Bhunia AK. Sequential disinfection of Escherichia coli O157:H7 inoculated alfalfa seed before and during sprouting using aqueous chlorine dioxide, ozonated water, and thyme oil. Lebensm.-Wiss. u.-Technol. 36: 235-243 (2003) https://doi.org/10.1016/S0023-6438(02)00224-4
  7. Diaz C, Hotchkiss JH. Comparative growth of Escherichia coli O157:H7, spoilage organisms and shelf-life of shredded iceberg lettuce stored under modified atmospheres. J. Sci. Food Agric. 70: 433-438 (1996) https://doi.org/10.1002/(SICI)1097-0010(199604)70:4<433::AID-JSFA518>3.0.CO;2-Q
  8. Bernarde MA, Snow WB, Olivieri VO, Davidson B. Kinetics and mechanism of bacterial disinfection by chlorine dioxide. Appl. Microbiol. 15: 257-265 (1967)
  9. Kraybill HF. Origin, classification, and distribution of chemicals in drinking water with an assessment of their carcinogenic potential. Vol. 1, pp. 211-228. In: Water Chlorination. Jolly RL (ed). Ann Arbor Science, Ann Arbor, MI, USA (1978)
  10. Kanuganti SR, Wesley IV, Reddy PG, Mckean J, Hurd HS. Detection of Listeria monocytogenes in pigs and pork. J. Food Prot. 65: 1470-1474 (2002)
  11. Kim JM. Use of chlorine dioxide as a biocide in the food industry. Food Ind. Nutr. 6: 33-39 (2001)
  12. Symons JM, Stevens AA, Clark BM, Geldreich EE, Love OT, DeMarco J. Treatment technique for controlling trihalomethanes in drinking water. US EPA-600 2-81-156. US Government Printing Office, Washington, DC, USA (1981)
  13. Rose BE, Hill WE, Umholtz R, Ransom GM, James WO. Testing for Salmonella in raw meat and poultry products collected at federally inspected establishmeats in the United States. J. Food Prot. 65: 937-947 (2002)
  14. Bailey JS, Cox NA, Craven SE, Cosby DE. Serotype tracking of Salmonella through integrated broiler chicken operations. J. Food. Prot. 65: 724-745 (2002)
  15. Tompkin RB. Control of Liseria monocytogenes in the food-processing environmental. J. Food Prot. 65: 709-725 (2002)
  16. Centers for Disease Control and Prevention (CDC). Outbreaks of Escherichia coli O157:H7 infection associated with eating alfalfa sprouts-Michigan and Virginia. Morbid. Mortal. Weekly Rep. 46: 741-745 (1997)
  17. Noss CI, Hauchman FS, Olivieri VP. Chlorine dioxide reactivity with proteins. Water Res. 20: 351-356 (1986) https://doi.org/10.1016/0043-1354(86)90083-7
  18. Beuchat LR. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and effectiveness of chlorinated water as a disinfectant. J. Food Prot. 62: 845-849 (1999)
  19. Ghanbari HA, Wheeler WB, Kirk JR. Reactions of aqueous chlorine and chlorine dioxide with lipids: Chlorine incorporation. J. Food Sci. 47: 482-485 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb10108.x
  20. Buchanam RL, Doyle MP. Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli. Food Technol. 51: 69-76 (1997)
  21. Fisher TL, Golden DA. Fate of Escherichia coli O157:H7 in ground apples used in cider production. J. Food Prot. 61: 1372-1374 (1998)
  22. Moore G.S, Calabrese EJ, DiNardi SR, Tuthill RW. Potential health effect of chlorine dioxide as a disinfectant in potable water supplies. Med. Hypoth. 4: 481-496 (1978) https://doi.org/10.1016/0306-9877(78)90017-8
  23. Centers for Disease Control and Prevention (CDC). Foodborne outbreaks of enterotoxigenic Escherichia coli -Rhode Island and New Hampshire. Morbid. Mortal. Weekly Rep. 43: 81-89 (1994)
  24. American Public Health Association. Standard methods for the examination of water and wastewater. 19th ed. Method 4-54. American Public Health Association, Washington, DC, USA (1995)