U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.]).
J Food Prot. 2019 Oct;82(10):1729-1735. doi: 10.4315/0362-028X.JFP-19-114.
The interactive effects of mild heat and gaseous chlorine dioxide (ClO) on populations of on almonds were studied. Almonds, dip inoculated with a two-strain cocktail of attenuated Typhimurium, were treated with three concentrations of ClO at ambient temperature (ca. 22°C), and at 45, 50, 55, and 60°C for 4 h and with more than 90% relative humidity. Concentrations of ClO during treatments were measured, and populations of were determined following treatments. Results demonstrated that ClO at concentrations of more than 4 mg/L and ambient temperature only reduced populations of by 1.46 log CFU/g. With increasing treatment temperature, the efficacy of gaseous ClO increased. At 55 and 60°C, >1 mg/L ClO, and a 4-h treatment time, >4 log CFU/g was inactivated. Reductions greater than 4 log of the bacterium by gaseous ClO at 55°C were confirmed using a three-strain cocktail of pathogenic . Overall, results demonstrated that mild heating is necessary for gaseous ClO to achieve more than 4 log CFU/g inactivation of on almonds.
研究了温和热和气态二氧化氯（ClO）对杏仁中沙门氏菌 Typhimurium种群的相互作用影响。将用两株减毒鼠伤寒沙门氏菌鸡尾酒弱毒株浸泡的杏仁在环境温度（约 22°C）和 45、50、55 和 60°C 下用三种浓度的 ClO 处理 4 小时，相对湿度超过 90%。处理过程中测量了 ClO 的浓度，并在处理后确定了沙门氏菌 Typhimurium 的数量。结果表明，浓度超过 4mg/L 的 ClO 仅在环境温度下将沙门氏菌 Typhimurium的数量减少了 1.46 个对数 CFU/g。随着处理温度的升高，气态 ClO 的功效增加。在 55 和 60°C 下，>1mg/L ClO 和 4 小时处理时间可使>4 个对数 CFU/g 的细菌失活。使用三种致病性鼠伤寒沙门氏菌的鸡尾酒证实，气态 ClO 在 55°C 下可使细菌减少大于 4 个对数。总的来说，结果表明，温和加热是气态 ClO 对杏仁上沙门氏菌 Typhimurium实现大于 4 个对数 CFU/g 灭活所必需的。
