• Title, Summary, Keyword: aqueous chlorine dioxide

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Effect of Aqueous Chlorine Dioxide Treatment on the Decomposition of Pesticide Residues (이산화염소수 처리에 의한 잔류농약 분해 효과)

  • Kim, Kyu-Ri;Song, Kyung-Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.5
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    • pp.601-604
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    • 2009
  • This study was conducted to examine the effect of aqueous chlorine dioxide treatment as a washing method on removal of pesticide residues. Three pesticides of chlorpyrifos, diazinon, and metalaxyl, which are commonly used in vegetable crops, were treated with 10, 50, and 100 ppm of aqueous chlorine dioxide and decomposition of the pesticides was determined using gas chromatography. Three pesticides used in this study were decomposed by aqueous chlorine dioxide treatment and removal rate was proportional to treatment time as well as concentration of aqueous chlorine dioxide. In particular, 100 ppm of aqueous chlorine dioxide treatment decreased the pesticides efficiently. In addition, lettuce was treated by dipping in distilled water and 100 ppm aqueous chlorine dioxide, respectively, and was compared regarding removal efficiency of the pesticides. The results revealed that washing with 100 ppm aqueous chlorine dioxide for 10 min was the most effective for removing the pesticides. These results suggest that aqueous chlorine dioxide can be used as a washing method of fresh produce to remove the residual of pesticides.

Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries During Storage

  • Jin, You-Young;Kim, Yun-Jung;Chung, Kyung-Sook;Won, Mi-Sun;Song, Kyung-Bin
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.1018-1022
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    • 2007
  • Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at $4{\pm}1^{\circ}C$. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.

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;Ko, Jong-Kwan;Kim, Mee-Ree;Song, Kyung-Bin
    • Korean Journal of Food Science and Technology
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    • v.36 no.3
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    • pp.514-517
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    • 2004
  • 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.

Reduction of Microbial Load on Radish (Raphanus sativus L.) Seeds by Aqueous Chlorine Dioxide and Hot Water Treatments (이산화염소수 및 열수처리에 따른 무(Raphanus sativus L.) 새싹 종자의 미생물 제어 효과)

  • Park, Kee-Jai;Lim, Jeong-Ho;Kim, Ji-Hye;Jeong, Jin-Woong;Jo, Jin-Ho;Jeong, Seong-Woong
    • Korean Journal of Food Preservation
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    • v.14 no.5
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    • pp.487-491
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    • 2007
  • This study was conducted to investigate the effect of treatment with squeous chlorine dioxide and hot water on the germination of radish (Raphanus sativus L.) seeds, and reduction of microbial load on the seeds. Increases in treatment and the concentration of aqueous chlorine dioxide in water resulted in increasing reductions in the counts of total aerobic microbes. Seeds treated with aqueous chlorine dioxide (100 ppm/20min, 200ppm/20min) showed about a 10-fold decrease in microbial loads. Germination of seeds was not adversely affected by any treatment tested, although the germination rate of seeds in the group treated at $55^{\circ}C$ for 20 min was reduced by 10% compared to that of control. Combined treatment with hot water and aqueous chlorine dioxide yielded better out comes in both microbial reduction and seed germination rate than did single treatments. A combined treatment with 100 ppm aqueous chlorine dioxide and hot water($45^{\circ}C$ or $50^{\circ}C$) resulted in about a 100-fold decrease in microbial load whereas germination rate showed only a slight increase to $97.0{\sim}97.7%$. Total aerobic microbial counts in radish seeds were decreased by aqueous chlorine dioxide and hot water treatment in the order. aqueous $CIO_2$+ hot water > aqueous $CIO_2$ > chlorinated water > hot water > control.

Efficacy of Aqueous Chlorine Dioxide and Citric Acid in Reducing Escherichia coli on the Radish Seeds Used for Sprout Production

  • Lim, Jeong-Ho;Jeong, Jin-Woong;Kim, Jee-Hye;Park, Kee-Jai
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.878-882
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    • 2008
  • The efficacy of citric acid-aqueous chlorine dioxide ($ClO_2$) treatment of radish seeds artificially contaminated with Escherichia coli was studied. Radish seeds were inoculated with E. coli. Following inoculation, samples were stored at $4^{\circ}C$ and soaked in citric acid or aqueous $ClO_2$ for 10 min. The treatment of radish seeds using 200 ppm aqueous $ClO_2$ solution caused a 1.5 log CFU/g reduction in the population of E. coli. Compared to the aqueous $ClO_2$ treatment, soaking radish seeds in 2.0% citric acid solution for 10 min was more effective in reducing E. coli populations on radish seeds. The efficacy of spray application of chlorine (100 ppm) or 0.5% citric acid to eliminate E. coli during the germination and growth of radish was investigated. Radish seed inoculated with E. coli was treated for the duration of the growth period. Although it resulted in a decrease in the E. coli population, the spray application of 100 ppm chlorine during the growth period was not significantly effective. In contrast, the combined treatment of seeds using 200 ppm aqueous $ClO_2$ and treatment of sprouts with 0.5% citric acid solution during sprout growth was hardly effective in eliminating E. coli.

Inactivation of Agrobacterium tumefaciens Inoculated on Fresh Radix Ginseng by Electron Beam Irradiation and Aqueous Chlorine Dioxide Treatment

  • Chun, Ho-Hyun;Kim, Ju-Yeon;Song, Kyung-Bin
    • Journal of Applied Biological Chemistry
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    • v.51 no.3
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    • pp.117-122
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    • 2008
  • Inactivation of Agrobacterium tumefaciens was evaluated on the inoculated fresh Radix Ginseng by electron beam irradiation or aqueous chlorine dioxide ($ClO_2$) treatment. Two groups of fresh ginsengs were prepared and inoculated with A. tumefaciens. One group was then irradiated at 0, 2, and 4 kGy using an electron beam accelerator, and the other group was treated with 0, 50, and 100 ppm of aqueous $ClO_2$. Microbiological data indicated that populations of A. tumefaciens significantly decreased with increasing irradiation dose or aqueous $ClO_2$ concentration. In particular, A. tumefaciens was eliminated by irradiation at 4 kGy, and 100 ppm $ClO_2$ treatment reduced the populations of A. tumefaciens by 1.44 log CFU/g. These results suggest that electron beam irradiation or aqueous $ClO_2$ treatment can be useful in improving the microbial safety of fresh ginsengs during storage.

Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage

  • Hong, Yun-Hee;Ku, Gyeong-Ju;Kim, Min-Ki;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.13 no.1
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    • pp.45-50
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    • 2008
  • The effect of aqueous chlorine dioxide ($ClO_2$) treatment on microbial growth and quality of chicken leg during storage was examined. Chicken leg samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeast and mold, and coliforms in chicken leg. One hundred ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeast and mold, and coliforms by 0.93, 1.15, and 0.94 log CFU/g, respectively. The pH and volatile basic nitrogen values in the chicken leg decreased with increasing aqueous $ClO_2$ concentration, while concentrations thiobarbituric acid reactive substances (TBARS) increased during storage regardless of aqueous $ClO_2$ concentration. Sensory evaluation results revealed that the quality of the chicken leg treated with aqueous $ClO_2$ during storage was better than that of the control. These results indicate that aqueous $ClO_2$ treatment can be useful for improving the microbial safety of chicken leg during storage.

Survival of Escherichia coli O157:H7 and Salmonella typhimurium Inoculated on Chicken by Aqueous Chlorine Dioxide Treatment

  • Hong, Yun-Hee;Ku, Kyoung-Ju;Kim, Min-Ki;Won, Mi-Sun;Chung, Kyung-Sook;Song, Kyung-Bin
    • Journal of Microbiology and Biotechnology
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    • v.18 no.4
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    • pp.742-745
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    • 2008
  • Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium was evaluated on inoculated chicken by aqueous chlorine dioxide ($CIO_2$) treatment. Chicken samples were inoculated with 6-7 log CFU/g of Escherichia coli O157:H7 and Salmonella typhimurium, respectively. The chicken samples were then treated with 0, 50, and 100 ppm of $CIO_2$ solution and stored at $4{\pm}1^{\circ}C$. Aqueous $CIO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken breast and drumstick. In particular, 100 ppm $CIO_2$ treatment on the chicken breast and drumstick reduced Escherichia coli O157:H7 and Salmonella typhimurium by 1.00-1.27 and 1.37-1.44 log CFU/g, respectively. Aqueous $CIO_2$ treatment on the growth of the bacteria was continuously in effect during storage, resulting in the decrease of the populations of Escherichia coli O157:H7 and Salmonella typhimurium. These results suggest that aqueous $CIO_2$ treatment should be useful in improving the microbial safety of chicken during storage.

Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Iceberg Lettuce during Storage

  • Kim, Yun-Jung;Lee, Seung-Hwan;Song, Kyung-Bin
    • Journal of Applied Biological Chemistry
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    • v.50 no.4
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    • pp.239-243
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    • 2007
  • Effects of aqueous chlorine dioxide ($ClO_2$) treatment on the microbial growth and the quality of iceberg lettuce during storage were examined. Lettuce samples were treated with 0, 5, 10, and 50 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeasts and molds, and coliforms on the shredded lettuce. Fifty ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeasts and molds, and coliforms by 1.77, 1.34, 1.10 log CFU/g, respectively. Aqueous $ClO_2$ treatment caused negligible changes in the Hunter color L, a, and b values during storage. Sensory evaluations exhibited that there were no significant changes among treatments. These results indicate that the aqueous $ClO_2$ treatment can be useful in improving the microbial safety of the iceberg lettuce during storage and extending the shelf life.

Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment

  • Hong, Yun-Hee;Ku, Gyeong-Ju;Kim, Min-Ki;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.12 no.4
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    • pp.279-283
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    • 2007
  • Aqueous chlorine dioxide $(ClO_2)$ treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with $8{\sim}9log\;CFU/g$ of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of $ClO_2$ solution. Aqueous $ClO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm $ClO_2$ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by $0.61{\sim}1.93\;and\;0.99{\sim}1.21log\;CFU/g$, respectively. Aqueous $ClO_2$ treatment affected the microbial growth during storage at $4^{\circ}C$ by decreasing the initial microbial populations. These results clearly suggest that aqueous $ClO_2$ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.