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  • Title: Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat.
    Author: Park S, Beuchat LR, Kim H, Ryu JH.
    Journal: Food Microbiol; 2017 Apr; 62():202-206. PubMed ID: 27889149.
    Abstract:
    The aim of this study was to investigate the lethal effects of simultaneous treatments with gaseous chlorine dioxide (ClO2) and mild wet heat (55 °C at 100% relative humidity [RH]) on Salmonella enterica in chicken feces on the surface of eggshells. Gaseous ClO2 production decreased significantly (P ≤ 0.05) as the RH (23, 43, 68, 85, and 100%) at 25 °C was increased. The lethality of gaseous ClO2 against S. enterica in feces on eggshells increased significantly (P ≤ 0.05) as RH increased. For example, when treated with gaseous ClO2 at 85 and 100% RH at 25 °C, S. enterica (5.9 log CFU/egg) was inactivated within 4 h. In contrast, at 23, 43, and 68% RH, the pathogen remained at 5.1, 5.0, and 2.8 log CFU/egg, respectively, after 6 h. Finally, when eggshells surface-contaminated with S. enterica (5.8 log CFU/egg) were treated with gaseous ClO2 (peak concentration of ClO2: 185.6 ppm) at 100% RH and 55 °C, inactivation occurred within 1 h. These results indicate that treatment of surface-contaminated shell eggs with gaseous ClO2 at elevated RH and temperature is effective in inactivating S. enterica. These observations will be useful when developing an effective sanitation program to enhance the microbiological safety of shell eggs.
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