Combined treatment with low concentrations of aqueous and gaseous chlorine dioxide inactivates Escherichia coli O157:H7 and Salmonella typhimurium inoculated on paprika

Abstract

Combined treatment with gaseous and aqueous chlorine dioxide (ClO2) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv ClO2 gas for 30 min decreased the populations of Escherichia coli O157:H7 and Salmonella2 Typhimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous ClO2 (50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and2 gaseous ClO2 for 30 min, which decreased populations of E. coli O157:H7 and S. Typhimurium by 4.11 and 3.61 log CFU/g, respectively. With regard to the qualities of paprika, no adverse2 effects were elicited by the combined treatment. Thus, combined treatment with aqueous and gaseous ClO2 is a suitable approach that can be used to improve the microbial safety and quality of paprika.2