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Published Online: 6 May 2011

Synergistic Effects of Sodium Hypochlorite and Ultraviolet Radiation in Reducing the Levels of Selected Foodborne Pathogenic Bacteria

Publication: Foodborne Pathogens and Disease
Volume 8, Issue Number 5

Abstract

The purpose of this study was to determine whether combined treatment would produce synergistic effects to facilitate the sterilization of food products during production relative to single treatment. To assess this hypothesis, we investigated the bactericidal effects of ultraviolet (UV) irradiation and a commercial chemical disinfectant, sodium hypochlorite (NaClO), on Bacillus cereus F4810/72, Cronobacter sakazakii KCTC 2949, Staphylococcus aureus ATCC 35556, Escherichia coli ATCC 10536, and Salmonella Typhimurium novobiocin/nalidixic acid in vitro. Various concentrations of NaClO (20, 60, 100, and 200 ppm NaClO) were tested along with exposure to UV radiation at various doses (6, 96, 216, 360, and 504 mW s/cm2). The combined NaClO/UV treatments resulted in greater reductions in bacterial counts than either treatment alone. The synergy values against B. cereus, C. sakazakii, S. aureus, Salmonella Typhimurium, and E. coli were 0.25–1.17, 0.33–1.97, 0.42–1.72, 0.02–1.44, and 0.01–0.85 log10 CFU/mL, respectively. The results of this study suggest that a significant synergistic benefit results from combined NaClO/UV processing against food-borne pathogenic bacteria in vitro.

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Information & Authors

Information

Published In

cover image Foodborne Pathogens and Disease
Foodborne Pathogens and Disease
Volume 8Issue Number 5May 2011
Pages: 587 - 591
PubMed: 21204702

History

Published online: 6 May 2011
Published in print: May 2011
Published ahead of print: 4 January 2011

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    Authors

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    Ji-Hyoung Ha
    Department of Food Science and Technology, Chung-Ang University, Ansung, Gyunggido, South Korea.
    Sang-Do Ha
    Department of Food Science and Technology, Chung-Ang University, Ansung, Gyunggido, South Korea.

    Notes

    Address correspondence to:Sang-Do Ha, Ph.D.Department of Food Science and TechnologyChung-Ang University72-1 Nae-riDaeduk-myunAnsungGyunggido 456-756South Korea
    E-mail: [email protected]

    Disclosure Statement

    No competing financial interests exist.

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