Inactivation of Salmonella Newport on blueberries by treatment with chlorine dioxide gas and its effect on blueberry qualities  

作　　者：Eungyeong Kim Jee-Hoon Ryu Hoikyung Kim 

机构地区：[1]Wonkwang Food Institute,460 Iksan-daero,Iksan,Jeonbuk,54538,Republic of Korea [2]Department of Biotechnology,College of Life Sciences and Biotechnology,Korea,University,145 Anam-ro,Seongbuk-ku,Seoul 02841,Republic of Korea [3]Department of Food and Nutrition,College of Agriculture and Food Sciences,Wonkwang University,460 Iksan-daero,Iksan,Jeonbuk 54538,Republic of Korea

出　　处：《Food Bioscience》2023年第3期1960-1966,共7页食品生物科学（英文）

基　　金：supported by the National Research Foundation of Korea(NRF)grant funded by the Korean government(NRF-2021R1I1A3059347).

摘　　要：The purpose of this study was to use chlorine dioxide(ClO_(2))gas to inactivate Salmonella Newport on blueberries and observe quality changes of blueberries as affected by the treatment.Blueberries inoculated with S.Newport were treated with ClO_(2) gas for 10 h ClO_(2) gas was generated from either 1 or 2 mL of ClO_(2) solution dropped in a sealed container and the container was hold at 12℃ or 25℃.Within 30 min,Salmonella populations on blueberries treated with ClO_(2) gas,regardless of treatment temperature and amount of ClO_(2) solution,reduced below the detection limit(1.7 log CFU/sample)and the organism was eliminated within 30 min when 1 mL of ClO_(2) solution was used to generate gas at 25℃.After the ClO_(2) gas treatment,blueberries were analyzed with an electronic eye.Color of untreated and ClO_(2)-gas treated blueberries are composed of 12 and 11 color codes,respectively.Out of the color codes,7 codes of both blueberries in control and treatment groups are the same.ClO_(2) gas treatment did not cause significant changes in Hunter’s L,a,and b-value of blueberries.Hardness(g)of blueberries treated with ClO_(2) gas for 30 min significantly increased;however final values were not significantly different from the values of untreated ones.As a result of this study,the ClO_(2) gas successfully reduced S.Newport on blueberries without significant changes in their color and hardness.

关 键 词：Chlorine dioxide Salmonella Newport BLUEBERRY Antimicrobial activity 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]