Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying

Seonyeong Choi, Sunhyung Park, Yoonsook Kim, Byeong sam Kim, Larry R. Beuchat, Kim Hoikyung, Jee Hoon Ryu

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The synergistic effects of sequential treatments with chlorine dioxide (ClO2) and drying in killing Salmonella enterica on the surface of chicken eggshells were investigated. Initial experiments were focused on comparing lethalities of sodium hypochlorite (NaOCl) and ClO2. Eggs surface-inoculated with S. enterica in chicken feces as a carrier were immersed in water, NaOCl (50 or 200μg/mL), or ClO2 (50 or 200μg/mL) for 1 or 5min. For 1-min treatments, lethal activities of sanitizers were not significantly different (P>0.05). However, after treatment with ClO2 for 5min, reductions of S. enterica were significantly greater (P≤0.05) than reductions after treatment with water or NaOCl. The effect of treatment of eggs with ClO2 or NaOCl, followed by drying at 43% relative humidity and 25°C for 24 and 48h, were determined. Populations of S. enterica decreased during drying, regardless of the type of sanitizer treatment. ClO2 treatment, compared to water or NaOCl treatments, resulted in additional reductions of ca. >1.3logCFU/egg during drying. This indicates that sequential treatments with ClO2 and drying induced synergistic lethal effects against S. enterica on the surface of eggshells. These observations will be useful when selecting a sanitizer to control S. enterica on the surface of eggshells and designing an effective egg sanitization system exploiting the synergistic lethal effects of sanitizer and drying.

Original languageEnglish
Pages (from-to)84-87
Number of pages4
JournalInternational Journal of Food Microbiology
Volume210
DOIs
Publication statusPublished - 2015 Oct 1

Keywords

  • Chlorine dioxide
  • Drying
  • Eggshells
  • Salmonella enterica
  • Synergistic effect

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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