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
N1 - Funding Information:
This work was supported by the Korea Food and Drug Administration (No. 13162MFDS045 ). We thank the Institute of Control Agents for Microorganisms at Korea University for providing resources and facilities.
Publisher Copyright:
© 2014 Elsevier B.V.
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
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 -