Effect of Chlorine Dioxide Gas on Salmonella enterica Inoculated on Navel Orange Surfaces and Its Impact on the Quality Attributes of Treated Oranges
Publication: Foodborne Pathogens and Disease
Volume 8, Issue Number 1
Abstract
Microorganisms, including pathogens of public health significance, have been shown to contaminate orange juice during the mechanical extraction of juice. The problem gets exacerbated when washed oranges have high initial microbial load, due to an insufficient postharvest treatment. The objective of this study was to investigate the reduction of Salmonella enterica on orange surfaces using ClO2 gas treatments to achieve a 5 log reduction, consistent with the recommendations of the U.S. Department of Agriculture–National Advisory Committee on Microbiological Criteria for Foods. A mixed culture of four Salmonella strains, isolated from previous orange juice outbreaks, was spot inoculated onto orange skin surface areas. The oranges were then treated with 0.1, 0.3, and 0.5 mg/L ClO2 gas for 2–14 minutes at 22°C and 90%–95% relative humidity. Surviving bacteria on treated areas were recovered and enumerated over treatment time on a nonselective medium, tryptic soy agar, followed by culturing onto a selective medium, xylose lysine deoxycholate agar. A >5 log reduction of Salmonella per sample of orange surface was observed with 0.1 and 0.3 mg/L ClO2 gas treatments at 14 minutes and a similar log reduction was observed at 0.5 mg/L ClO2 gas at 10 minutes. This result demonstrates that the treatment of oranges with ClO2 gas is a promising technology that could be successfully employed for the treatment of whole oranges to reduce the risk of Salmonella outbreaks in orange juice.
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Published In
Foodborne Pathogens and Disease
Volume 8 • Issue Number 1 • January 2011
Pages: 77 - 85
PubMed: 20932090
Copyright
Copyright 2011, Mary Ann Liebert, Inc.
History
Published online: 8 January 2011
Published in print: January 2011
Published ahead of print: 8 October 2010
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