Kim Yun-Jung, Lee Seung-Hwan, Park Jiyong, Park Jonghyun, Chung Myongsoo, Kwon Kisung, Chung Kyungsook, Won Misun, Song Kyung Bin
Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, Korea.
J Food Sci. 2008 Nov;73(9):M418-22. doi: 10.1111/j.1750-3841.2008.00940.x.
Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO(2)) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium, and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO(2) solution and stored at 4 degrees C. Aqueous ClO(2) treatment significantly decreased the populations of pathogenic bacteria on shredded lettuce (P < 0.05). In particular, 50 ppm ClO(2) treatment reduced E. coli O157:H7, S. typhimurium, and L. monocytogenes by 1.44, 1.95, and 1.20 log CFU/g, respectively. The D(10)-values of E. coli O157:H7, S. typhimurium, and L. monocytogenes in shredded lettuce were 11, 26, and 42 ppm, respectively. The effect of aqueous ClO(2) treatment on the growth of pathogenic bacteria during storage was evaluated, and a decrease in the population size of these pathogenic bacteria was observed. Additionally, aqueous ClO(2) treatment did not affect the color of lettuce during storage. These results suggest that aqueous ClO(2) treatment can be used to improve the microbial safety of shredded lettuce during storage.
评估了用二氧化氯水溶液（ClO₂）处理对冰山生菜中大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌的灭活效果。将冰山生菜样本接种大约7 log CFU/g的大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌。然后用0、5、10或50 ppm的ClO₂溶液处理冰山生菜样本，并在4℃下储存。二氧化氯水溶液处理显著降低了切碎生菜上的病原菌数量（P < 0.05）。特别是，50 ppm的ClO₂处理分别使大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌减少了1.44、1.95和1.20 log CFU/g。切碎生菜中大肠杆菌O157:H7、鼠伤寒沙门氏菌和单核细胞增生李斯特菌的D(10)值分别为11、26和42 ppm。评估了二氧化氯水溶液处理对储存期间病原菌生长的影响，观察到这些病原菌的数量减少。此外，二氧化氯水溶液处理在储存期间不影响生菜的颜色。这些结果表明，二氧化氯水溶液处理可用于提高切碎生菜在储存期间的微生物安全性。
