Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea.
Korea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, Republic of Korea.
Int J Food Microbiol. 2015 Oct 1;210:84-7. doi: 10.1016/j.ijfoodmicro.2015.06.009. Epub 2015 Jun 11.
The synergistic effects of sequential treatments with chlorine dioxide (ClO2) and drying in killing Salmonella enterica on the surface of chicken eggshells were investigated. Initial experiments were focused on comparing lethalities of sodium hypochlorite (NaOCl) and ClO2. Eggs surface-inoculated with S. enterica in chicken feces as a carrier were immersed in water, NaOCl (50 or 200 μg/mL), or ClO2 (50 or 200 μg/mL) for 1 or 5 min. For 1-min treatments, lethal activities of sanitizers were not significantly different (P>0.05). However, after treatment with ClO2 for 5 min, reductions of S. enterica were significantly greater (P≤0.05) than reductions after treatment with water or NaOCl. The effect of treatment of eggs with ClO2 or NaOCl, followed by drying at 43% relative humidity and 25 °C for 24 and 48 h, were determined. Populations of S. enterica decreased during drying, regardless of the type of sanitizer treatment. ClO2 treatment, compared to water or NaOCl treatments, resulted in additional reductions of ca. >1.3 log CFU/egg during drying. This indicates that sequential treatments with ClO2 and drying induced synergistic lethal effects against S. enterica on the surface of eggshells. These observations will be useful when selecting a sanitizer to control S. enterica on the surface of eggshells and designing an effective egg sanitization system exploiting the synergistic lethal effects of sanitizer and drying.
研究了二氧化氯（ClO2）与干燥顺序处理对鸡卵蛋壳表面沙门氏菌（Salmonella enterica）的杀灭协同作用。最初的实验集中在比较次氯酸钠（NaOCl）和 ClO2 的致死率。用鸡粪便作为载体对鸡蛋表面进行沙门氏菌接种后，将鸡蛋浸入水中、50 或 200μg/mL 的 NaOCl 或 50 或 200μg/mL 的 ClO2 中 1 或 5 分钟。对于 1 分钟的处理，消毒剂的致死活性没有显著差异（P＞0.05）。然而，ClO2 处理 5 分钟后，沙门氏菌的减少量显著大于（P≤0.05）水或 NaOCl 处理后的减少量。确定了用 ClO2 或 NaOCl 处理鸡蛋，然后在相对湿度为 43%和 25°C 下干燥 24 和 48 小时的效果。无论消毒剂处理类型如何，干燥过程中沙门氏菌的数量都会减少。与水或 NaOCl 处理相比，ClO2 处理导致干燥过程中鸡蛋表面的沙门氏菌减少约＞1.3logCFU/个。这表明 ClO2 与干燥的顺序处理对蛋壳表面的沙门氏菌产生了协同致死作用。这些观察结果在选择消毒剂来控制蛋壳表面的沙门氏菌和设计利用消毒剂和干燥的协同致死作用的有效鸡蛋消毒系统时将非常有用。
