Inactivation of Escherichia coli O157: H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying

Jihyun Bang, Ayoung Hong, Hoikyung Kim, Larry R. Beuchat, Min-Suk Rhee, Younghoon Kim, Jee-Hoon Ryu

Research output: Contribution to journalArticle

27 Citations (Scopus)

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 languageEnglish
Pages (from-to)129-134
Number of pages6
JournalInternational Journal of Food Microbiology
Volume191
DOIs
Publication statusPublished - 2014 Nov 1

Fingerprint

food contact surfaces
chlorine dioxide
Escherichia coli O157
Biofilms
biofilm
Escherichia coli
Chlorine
Drying
inactivation
drying
Food
water
sanitizers
Stainless Steel
stainless steel
Plastics
Glass
glass
plastics
Sodium Hypochlorite

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 journalArticle

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