Title: Evaluation of chlorine dioxide gas treatment to inactivate Salmonella enterica on mungbean sprouts
Authors: Prodduk V, Annous B, Liu L, Yam K
Journal: J Food Prot
Accepted date: 2014 Jun 27
Interpretive summary: Mungbean sprouts have been identified as a vehicle for Salmonella infection, implicated in at least 37 out of 46 outbreaks of foodborne salmonellosis in the U.S and resulting in more than 2,500 cases between 1990 and 2010. Our laboratory has investigated a variety of treatments for sanitizing sprouts, concluding that aqueous sanitizers were only partially effective at reducing populations of Salmonella. Recently, our laboratory has focused on the use of chlorine dioxide gas as a simple intervention to inactivate surface associated human pathogens. The goal of the current research was to demonstrate the efficacy of chlorine dioxide gas surface pasteurization, with or without mechanical mixing, for the inactivation of Salmonella and compare to efficacy of chlorine wash treatment. Results confirmed that in excess of 99.999% reduction of pathogen populations could be obtained by the chlorine dioxide gas treatment with mechanical mixing. These results indicate that this treatment will enhance the microbiological safety of this commodity. These findings will assist food industry and regulatory agencies in establishing processing guidelines to guard against pathogens, thereby decreasing the incidence of illness outbreaks.
Related projects: Intervention Technologies for Minimally Processed Foods