The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Sterilization Test of Microorganisms of Slow-released ClO2 Gas Gel-Pack

서방출형 이산화염소 가스 젤팩의 미생물 살균 시험

  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 김홍길 (세진이앤피(주))
  • Received : 2017.12.06
  • Accepted : 2017.12.20
  • Published : 2018.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

Keywords

References

  1. Choi WS, Ahn BJ, Kim YS, Kang HM, Lee JS, Lee YS. 2013. Quality changes of cherry tomato with different chlorine dioxide ($ClO_2$) gas treatments during storage. Korean J Packaging Sci & Technol 19:17-27
  2. Dunnick JK, Melnick RL. 1993. Assessment of the carcinogenic potential of chlorinated water: Experimental studies of chlorine, chloramines, and trihalomethanes. J National Cancer Institute 85:817-822 https://doi.org/10.1093/jnci/85.10.817
  3. Gomez-Lopez VM, Devlieghere F, Ragaert P, Debevere J. 2007. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide. International J Food Microbiology 116:221-227 https://doi.org/10.1016/j.ijfoodmicro.2006.12.008
  4. Gomez-Lopez VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F. 2009. Chlorine dioxided for minimally processed produce preservation: A review. Trends in Food Sci & Technol 20:17-26 https://doi.org/10.1016/j.tifs.2008.09.005
  5. Grinstead D. 2009. Cleaning and sanitation in food processing environments for the prevention of biofilm formation, and biofilm removal. In P. M. Fratamico, B. A. Annous, & N. W. Gunther (Eds.), Biofilms in the Food and Beverage Industries (pp. 343-347). Boca Raton, FL: CRC Press, Woodhead publishing
  6. Han Y, Floros JD, Linton RH, Nielsen SS, Nelson PE. 2001. Response surface modeling for the inactivation of Escherichia coli 0157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments. J. Food Prot 64:1128-1133 https://doi.org/10.4315/0362-028X-64.8.1128
  7. Jeong JW, Kim JH, Kwon KH, Park KJ. 2006. Disinfection effects of electrolyzed water strawberry and quality changes during storage. Korean J Food Preserv 13:316-321
  8. Kim JM. 2001. Use of chlorine dioxide as a biocide in the food industry. Food Indust & Nutr 6:33-39
  9. Kim YJ, Kim MH, Song KB. 2009. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 20:1002-1005 https://doi.org/10.1016/j.foodcont.2008.12.005
  10. Korea Water and Wastewater Works Association. 2008. Evaluation and Analysis Method of Chemicals for Drinking Water Treatment A 110. Seoul
  11. Lee KH, Bong SJ, Yoon YJ, Lee B, Kwak IH, Min KH, Kim HG. 2017. Quality changes of strawberry by slow-released $ClO_2$ gas gel-pack during storage. Korean J Food Nutr 30:591-598
  12. Lee KH, Yoon YT, Ra SJ. 2015. Quality changes of cherry tomato by aqueous chlorine dioxide treatment during storage. Korean J Food Nutr 28:396-403 https://doi.org/10.9799/ksfan.2015.28.3.396
  13. Lee YS, Ahn BJ, Kim YS. 2014. Chlorine dioxide($ClO_2$) gas release pack. Korea patent 10-1443455
  14. Mahmoud BSM, Bhagat AR, Linton RH. 2007. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiol 24:736-744 https://doi.org/10.1016/j.fm.2007.03.006
  15. Trinetta V, Morgan MT, Linton RH. 2010. Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiol 27:1009-1015 https://doi.org/10.1016/j.fm.2010.06.009
  16. White GC. 1972. Handbook of Chlorination. Van Nostrand Reinhold Co., New York
  17. Yoon YT, Bong SJ, Kang HS, Yoon YJ, Kim HG, Min KH, Lee KH. 2016. Quality changes of Lentinula edodes GNA01 mushroom by choline dioxide gas treatment during storage. Korean J Food Nutr 29:499-505 https://doi.org/10.9799/ksfan.2016.29.4.499