The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

Y.Han; D.M.Sherman; R.H.LintonS.S.NielsenP.E.Nelson

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The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

机译：The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

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The effects of washing and chlorine dioxide (ClO_2) gas treatment on survivability and attachment of Escherichia coli O157: H7 C7927 to uninjured and injured green pepper surfaces were investigated using scanning electron microscopy and colony enumeration methods. Escherichia coli O157: H7 preferentially attached to coarse and porous intact surfaces and injured surfaces. The bacterial attachment to injured green pepper surfaces may be determined mainly by the hydrophilic properties of the injured surfaces and might not be assisted by the exocellular polymers of the bacteria. Injuries to the wax layer, the cuticle and underlying tissues increased bacterial adhesion, growth, and resistance to washing and disinfecting treatments. No significant growth of E.coli O157: H7 was found on uninjured surfaces after inoculation and incubation for 24 h at 37 deg C, whereas significant growth and multiplication were found on injured surfaces (P<0.05). ClO_2 gas treatment was more effective as a disinfecting method than water washing. Using a membrane-plating method for resuscitation and enumeration of ClO_2-treated E.coli O157: H7 on surface-injured green peppers, 3.03+-0.02 and 6.45+-0.02 log reductions were obtained after treatments by 0.62 and 1.24 mg l~(-1) ClO_2, respectively, for 30 min at 22 deg C and 90-95 relative humidity. In contrast, water washing achieved log reductions of 1.5+-0.05-1.67+-0.10 on injured surfaces and 2.44+-0.04 on uninjured surfaces.

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《Food Microbiology》 |2000年第5期|521-533|共13页
作者
Y.Han; D.M.Sherman; R.H.LintonS.S.NielsenP.E.Nelson;
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作者单位

Department of Food Science, and Plant Pathology, Purdue University, West Lafayette, Indiana 47907, USA;

Department of Botanyand Plant Pathology, Purdue University, West Lafayette, Indiana 47907, USA;

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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
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The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

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