Efficacy of chemical sanitizers in reducing levels of foodborne pathogens and formation of chemically injured cells on cabbage.

摘要

This study was conducted to investigate the effects of chemical sanitizers on inhibition of growth of foodborne pathogens, including Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7, on cabbages. Cabbages were inoculated with a culture cocktail of pathogens and treated with water, 100 ppm commercial chlorine and 50, 100, and 200 ppm chlorine dioxide for 1, 5, and 10 min at room temp. (22 +or- 2 degrees C). Treatments with water did not significantly reduce levels of 3 pathogens whereas other treatments with chemical sanitizers significantly reduced levels of 3 pathogens. Treatment with 200 ppm ClO2 for 10 min. was the most effective at inhibiting pathogens and reduction levels were 1.90, 1.92, and 1.98 log cfu/g for L. monocytogenes, Salmonella Typhimurium and E. coli O157:H7, respectively. Levels of reduction increased with increase in ClO2 concn. No significant differences in the levels of injured cabbage cells before and after treatment with commercial chlorine and ClO2 were found. These results suggest that ClO2 can be used as an alternative sanitizer for reducing pathogens on fresh produce.