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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2010.1
- 수록면
- 243 - 248 (6page)
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초록· 키워드
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To compare the effectiveness of aqueous chlorine dioxide ($ClO_2$), fumaric acid, and ultraviolet-C(UV-C) in food decontamination, we evaluated the kinetic parameters of bacterial inactivation by these non-thermal treatments. Foodborne pathogens were treated with aqueous $ClO_2$, 0-10 ppm; fumaric acid, 0-600 ppm; or UV-C, 0-18 $J/m^2$. Survival plots for aqueous $ClO_2$ treatment gave $d_R$ values (concentration required to reduce pathogen population by 90%) for Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica serovar Typhimurium of 1.13, 1.68, 0.77, and 1.69 ppm, respectively. The corresponding $d_R$ values using fumaric acid to treat these pathogens were 53.69, 150.99, 49.01, and 113.37 ppm, respectively (higher than those for aqueous $ClO_2$), and for UV-C treatment were 0.21, 2.48, 0.69, and 2.39 $J/m^2$, respectively, where E. coli O157:H7 was the most sensitive to the UV-C treatment. Our kinetic data for foodborne pathogen inactivation fit more closely to the Weibull model than to a first order kinetic model and supported the use of the Weibull model to evaluate bacterial inactivation in foods.
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