Abstract
To compare the effectiveness of aqueous chlorine dioxide (CIO2), fumaric acid, and ultraviolet-C (UV-C) in food decontamination, we evaluated the kinetic parameters of bacterial inactivation by these non-thermal treatments. Foodborne pathogens were treated with aqueous CIO2, 0-10 ppm; fumaric acid, 0-600 ppm; or UV-C, 0-18 J/m2. Survival plots for aqueous CIO2 treatment gave dR values (concentration required to reduce pathogen population by 90%) for Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica serovar Typhimurium of 1.13, 1.68, 0.77, and 1.69 ppm, respectively. The corresponding dR values using fumaric acid to treat these pathogens were 53.69, 150.99, 49.01, and 113.37 ppm, respectively (higher than those for aqueous CIO2), and for UV-C treatment were 0.21, 2.48, 0.69, and 2.39 J/m2, respectively, where E. Coli O157:H7 was the most sensitive to the UV-C treatment. Our kinetic data for foodborne pathogen inactivation fit more closely to the Weibull model than to a first order kinetic model and supported the use of the Weibull model to evaluate bacterial inactivation in foods.
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