Efficacy of Chlorine Dioxide against Listeria monocytogenes in Brine Chilling Solutions

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

Chilled brine solutions are used by the food industry to rapidly cool ready-to-eat meat products after cooking and before packaging. Chlorine dioxide (ClO2) was investigated as an antimicrobial additive to eliminate Listeria monocytogenes. Several experiments were performed using brine solutions made of sodium chloride (NaCl) and calcium chloride (CaCl2) inoculated with L. monocytogenes and/or treated with 3 ppm of ClO2. First, 10 and 20% CaCl2 and NaCl solutions (pH 7.0) were inoculated with a five-strain cocktail of L. monocytogenes to obtain ∼7 log CFU/ml and incubated 8 h at 0°C. The results demonstrated that L. monocytogenes survived in 10% CaCl2, 10 and 20% NaCl, and pure water. L. monocytogenes levels were reduced ∼1.2 log CFU/ml in 20% CaCl2. Second, inoculated (∼7 log CFU/ml) brine solutions (10 and 20% NaCl and 10% CaCl2) treated with 3 ppm of ClO2 resulted in a ∼4-log reduction of the pathogen within 90 s. The same was not observed in a solution of 20% CaCl2; further investigation demonstrated that high levels of divalent cations interfere with the disinfectant. Spent brine solutions from hot dog and ham chilling were treated with ClO2 at concentrations of 3 or 30 ppm. At these concentrations, ClO2 did not reduce L. monocytogenes. Removal of divalent cations and organic material in brine solutions prior to disinfection with ClO2 should be investigated to improve the efficacy of the compound against L. monocytogenes. The information from this study may be useful to processing establishments and researchers who are investigating antimicrobials in chilling brine solutions.

Document Type: Research Article

Affiliations: 1: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA 2: Department of Dairy and Animal Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA 3: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA;, Email: cnc3@psu.edu

Publication date: November 1, 2009

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more