Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves.

摘要: Aqueous solutions of sodium hypochlorite or hypochlorous acid are typically used to sanitize fresh fruits and vegetables. However, pathogenic organisms occasionally survive aqueous sanitization in sufficient numbers cause disease outbreaks. Chlorine dioxide (ClO2) gas generated by a dry chemical sachet was tested against foodborne pathogens on lettuce leaves. Lettuce leaves were inoculated with cocktail three strains each Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium treated ClO2 for 30 min, 1 h, 3 h model cabinet at room temperature (22 ± 2°C). After treatment, surviving cells, including injured enumerated appropriate selective agar using the overlay method, respectively. Total packs 4.3, 6.7, 8.7 mg after Inoculated exposed min experienced 3.4-log reduction E. coli, 4.3-log Salmone...