Efficacy of Chemical Sanitizers in Reducing Levels of Foodborne Pathogens and Formation of Chemically Injured Cells on Cabbage

摘要: This study was conducted to investigate effects of chemical sanitizers on inhibiting foodborne pathogens, such as Listeria monocytogenes (L. monocytogenes), Salmonella Typhimurium (S. Typhimurium), and Escherichia coli O157:H7 (E. O157:H7), cabbages. Cabbages were inoculated with the culture cocktail pathogens treated water, 100 ppm commercial chlorine, 50, 100, 200 chlorine dioxide (ClO₂) for 1, 5, 10 min at room temperature (22±2℃). Treatments water did not significantly reduce levels three whereas other treatments reduced pathogens. Treatment ClO₂ most effective reduction 1.90, 1.92, 1.98 log CFU/g L. monocytogens, S. Typhimurium, E. O157:H7, respectively. Levels increased increase concentrations. When chemically injured cells investigated, there no significant differences between before after treatment ClO₂. These results suggest that can be used an alternative sanitizer reducing fresh produces.