Abstract
We investigated the efficacy of sequential treatments of aqueous chlorine and chlorine dioxide and drying in killing Escherichia coli O157:H7 in biofilms formed on stainless steel, glass, plastic, and wooden surfaces. Cells attached to and formed a biofilm on wooden surfaces at significantly (P≤0.05) higher levels compared with other surface types. The lethal activities of sodium hypochlorite (NaOCl) and aqueous chlorine dioxide (ClO2) against E. coli O157:H7 in a biofilm on various food-contact surfaces were compared. Chlorine dioxide generally showed greater lethal activity than NaOCl against E. coli O157:H7 in a biofilm on the same type of surface. The resistance of E. coli O157:H7 to both sanitizers increased in the order of wood>plastic>glass>stainless steel. The synergistic lethal effects of sequential ClO2 and drying treatments on E. coli O157:H7 in a biofilm on wooden surfaces were evaluated. When wooden surfaces harboring E. coli O157:H7 biofilm were treated with ClO2 (200μg/ml, 10min), rinsed with water, and subsequently dried at 43% relative humidity and 22°C, the number of E. coli O157:H7 on the surface decreased by an additional 6.4CFU/coupon within 6h of drying. However, when the wooden surface was treated with water or NaOCl and dried under the same conditions, the pathogen decreased by only 0.4 or 1.0logCFU/coupon, respectively, after 12h of drying. This indicates that ClO2 treatment of food-contact surfaces results in residual lethality to E. coli O157:H7 during the drying process. These observations will be useful when selecting an appropriate type of food-contact surfaces, determining a proper sanitizer for decontamination, and designing an effective sanitization program to eliminate E. coli O157:H7 on food-contact surfaces in food processing, distribution, and preparation environments.
| Original language | English |
|---|---|
| Pages (from-to) | 129-134 |
| Number of pages | 6 |
| Journal | International Journal of Food Microbiology |
| Volume | 191 |
| DOIs | |
| Publication status | Published - 2014 Nov 1 |
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ASJC Scopus subject areas
- Food Science
- Microbiology
- Safety, Risk, Reliability and Quality
Cite this
Inactivation of Escherichia coli O157 : H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying. / Bang, Jihyun; Hong, Ayoung; Kim, Hoikyung; Beuchat, Larry R.; Rhee, Min-Suk; Kim, Younghoon; Ryu, Jee-Hoon.
In: International Journal of Food Microbiology, Vol. 191, 01.11.2014, p. 129-134.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Inactivation of Escherichia coli O157
T2 - H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying
AU - Bang, Jihyun
AU - Hong, Ayoung
AU - Kim, Hoikyung
AU - Beuchat, Larry R.
AU - Rhee, Min-Suk
AU - Kim, Younghoon
AU - Ryu, Jee-Hoon
PY - 2014/11/1
Y1 - 2014/11/1
N2 - We investigated the efficacy of sequential treatments of aqueous chlorine and chlorine dioxide and drying in killing Escherichia coli O157:H7 in biofilms formed on stainless steel, glass, plastic, and wooden surfaces. Cells attached to and formed a biofilm on wooden surfaces at significantly (P≤0.05) higher levels compared with other surface types. The lethal activities of sodium hypochlorite (NaOCl) and aqueous chlorine dioxide (ClO2) against E. coli O157:H7 in a biofilm on various food-contact surfaces were compared. Chlorine dioxide generally showed greater lethal activity than NaOCl against E. coli O157:H7 in a biofilm on the same type of surface. The resistance of E. coli O157:H7 to both sanitizers increased in the order of wood>plastic>glass>stainless steel. The synergistic lethal effects of sequential ClO2 and drying treatments on E. coli O157:H7 in a biofilm on wooden surfaces were evaluated. When wooden surfaces harboring E. coli O157:H7 biofilm were treated with ClO2 (200μg/ml, 10min), rinsed with water, and subsequently dried at 43% relative humidity and 22°C, the number of E. coli O157:H7 on the surface decreased by an additional 6.4CFU/coupon within 6h of drying. However, when the wooden surface was treated with water or NaOCl and dried under the same conditions, the pathogen decreased by only 0.4 or 1.0logCFU/coupon, respectively, after 12h of drying. This indicates that ClO2 treatment of food-contact surfaces results in residual lethality to E. coli O157:H7 during the drying process. These observations will be useful when selecting an appropriate type of food-contact surfaces, determining a proper sanitizer for decontamination, and designing an effective sanitization program to eliminate E. coli O157:H7 on food-contact surfaces in food processing, distribution, and preparation environments.
AB - We investigated the efficacy of sequential treatments of aqueous chlorine and chlorine dioxide and drying in killing Escherichia coli O157:H7 in biofilms formed on stainless steel, glass, plastic, and wooden surfaces. Cells attached to and formed a biofilm on wooden surfaces at significantly (P≤0.05) higher levels compared with other surface types. The lethal activities of sodium hypochlorite (NaOCl) and aqueous chlorine dioxide (ClO2) against E. coli O157:H7 in a biofilm on various food-contact surfaces were compared. Chlorine dioxide generally showed greater lethal activity than NaOCl against E. coli O157:H7 in a biofilm on the same type of surface. The resistance of E. coli O157:H7 to both sanitizers increased in the order of wood>plastic>glass>stainless steel. The synergistic lethal effects of sequential ClO2 and drying treatments on E. coli O157:H7 in a biofilm on wooden surfaces were evaluated. When wooden surfaces harboring E. coli O157:H7 biofilm were treated with ClO2 (200μg/ml, 10min), rinsed with water, and subsequently dried at 43% relative humidity and 22°C, the number of E. coli O157:H7 on the surface decreased by an additional 6.4CFU/coupon within 6h of drying. However, when the wooden surface was treated with water or NaOCl and dried under the same conditions, the pathogen decreased by only 0.4 or 1.0logCFU/coupon, respectively, after 12h of drying. This indicates that ClO2 treatment of food-contact surfaces results in residual lethality to E. coli O157:H7 during the drying process. These observations will be useful when selecting an appropriate type of food-contact surfaces, determining a proper sanitizer for decontamination, and designing an effective sanitization program to eliminate E. coli O157:H7 on food-contact surfaces in food processing, distribution, and preparation environments.
KW - Biofilm
KW - Chlorine dioxide
KW - Drying
KW - Escherichia coli O157:H7
KW - Food-contact surface
UR - http://www.scopus.com/inward/record.url?scp=84907538789&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84907538789&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2014.09.014
DO - 10.1016/j.ijfoodmicro.2014.09.014
M3 - Article
C2 - 25261831
AN - SCOPUS:84907538789
VL - 191
SP - 129
EP - 134
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -