Efficacy of chlorine dioxide against listeria monocytogenes in brine chilling solutions

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Chilled brine solutions are used by the food industry to rapidly cool ready-to-eat meat products after cooking and before packaging. Chlorine dioxide (ClO2) was investigated as an antimicrobial additive to eliminate Listeria monocytogenes. Several experiments were performed using brine solutions made of sodium chloride (NaCl) and calcium chloride (CaCl2) inoculated with L. monocytogenes and/or treated with 3 ppm of ClO2. First, 10 and 20% CaCl2 and NaCl solutions (pH 7.0) were inoculated with a five-strain cocktail of L. monocytogenes to obtain ∼7 log CFU/ml and incubated 8 h at 0°C. The results demonstrated that L. monocytogenes survived in 10% CaCl2, 10 and 20% NaCl, and pure water. L. monocytogenes levels were reduced ∼1.2 log CFU/ml in 20% CaCl2. Second, inoculated (∼7 log CFU/ml) brine solutions (10 and 20% NaCl and 10% CaCl2) treated with 3 ppm of ClO2 resulted in a ∼4-log reduction of the pathogen within 90 s. The same was not observed in a solution of 20% CaCl2; further investigation demonstrated that high levels of divalent cations interfere with the disinfectant. Spent brine solutions from hot dog and ham chilling were treated with ClO2 at concentrations of 3 or 30 ppm. At these concentrations, ClO2 did not reduce L. monocytogenes. Removal of divalent cations and organic material in brine solutions prior to disinfection with ClO2 should be investigated to improve the efficacy of the compound against L. monocytogenes. The information from this study may be useful to processing establishments and researchers who are investigating antimicrobials in chilling brine solutions.

Original languageEnglish (US)
Pages (from-to)2272-2277
Number of pages6
JournalJournal of Food Protection
Volume72
Issue number11
DOIs
StatePublished - Jan 1 2009

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chlorine dioxide
Listeria monocytogenes
calcium chloride
sodium chloride
Divalent Cations
cations
anti-infective agents
hot dogs
Calcium Chloride
Meat Products
cold treatment
brine
Disinfectants
Food Industry
Disinfection
disinfectants
Cooking
Product Packaging
ham
disinfection

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

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title = "Efficacy of chlorine dioxide against listeria monocytogenes in brine chilling solutions",
abstract = "Chilled brine solutions are used by the food industry to rapidly cool ready-to-eat meat products after cooking and before packaging. Chlorine dioxide (ClO2) was investigated as an antimicrobial additive to eliminate Listeria monocytogenes. Several experiments were performed using brine solutions made of sodium chloride (NaCl) and calcium chloride (CaCl2) inoculated with L. monocytogenes and/or treated with 3 ppm of ClO2. First, 10 and 20{\%} CaCl2 and NaCl solutions (pH 7.0) were inoculated with a five-strain cocktail of L. monocytogenes to obtain ∼7 log CFU/ml and incubated 8 h at 0°C. The results demonstrated that L. monocytogenes survived in 10{\%} CaCl2, 10 and 20{\%} NaCl, and pure water. L. monocytogenes levels were reduced ∼1.2 log CFU/ml in 20{\%} CaCl2. Second, inoculated (∼7 log CFU/ml) brine solutions (10 and 20{\%} NaCl and 10{\%} CaCl2) treated with 3 ppm of ClO2 resulted in a ∼4-log reduction of the pathogen within 90 s. The same was not observed in a solution of 20{\%} CaCl2; further investigation demonstrated that high levels of divalent cations interfere with the disinfectant. Spent brine solutions from hot dog and ham chilling were treated with ClO2 at concentrations of 3 or 30 ppm. At these concentrations, ClO2 did not reduce L. monocytogenes. Removal of divalent cations and organic material in brine solutions prior to disinfection with ClO2 should be investigated to improve the efficacy of the compound against L. monocytogenes. The information from this study may be useful to processing establishments and researchers who are investigating antimicrobials in chilling brine solutions.",
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Efficacy of chlorine dioxide against listeria monocytogenes in brine chilling solutions. / Valderrama, W. B.; Mills, Edward William; Cutter, Catherine Nettles.

In: Journal of Food Protection, Vol. 72, No. 11, 01.01.2009, p. 2272-2277.

Research output: Contribution to journalArticle

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