NDLI: Reduction of Escherichia coli on surfaces of utensils and development of a predictive model as a function of concentration and exposure time of chlorine.

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Reduction of Escherichia coli on surfaces of utensils and development of a predictive model as a function of concentration and exposure time of chlorine.

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Reduction of Escherichia coli on surfaces of utensils and development of a predictive model as a function of concentration and exposure time of chlorine.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Baek, Seung-Bum Kim, Seok-Won Ha, Sang-Do
Description	Country affiliation: South Korea Author Affiliation: Baek SB ( Department of Food Science and Technology, Chung-Ang University, Ansung, South Korea.)
Abstract	Cross-contamination to fruit and vegetables can readily occur through contaminated surfaces; thus, there is a need to develop methods to inactivate microorganisms on the surfaces of various materials. The aim of this study was to develop methods to reduce the levels of Escherichia coli on the surfaces of various materials and to develop a predictive model as a function of chlorine concentration and exposure time. The reduction of E. coli on the surfaces of stainless steel, plastic, wood, rubber, glass, and ceramic at various chlorine concentrations (0-200 ppm) after a 0-5-min exposure was evaluated. The surface treatment at the maximum chlorine concentration (200 ppm) over a 5-min exposure reduced the E. coli contamination levels to 5.30, 5.18, 3.34, 4.69, 5.05, and 5.53 log CFU/cm(2) on the surfaces of stainless steel, plastic, wood, rubber, glass, and ceramic, respectively. Using these results, predictive models for the reduction of E. coli on surfaces of various materials using chlorine treatment were developed. Each model was significant (p<0.05) and defined as fit by the lack of fit and probability of normal residuals. It has measured the R(2) value to 0.9746. Therefore, the models presented in this study could be used to determine the minimum concentrations of chlorine and exposure times needed to control E. coli on the surfaces of various materials.
File Format	HTM / HTML
ISSN	15353141
Issue Number	1
Volume Number	9
e-ISSN	15567125
Journal	Foodborne Pathogens and Disease
Language	English
Publisher	Mary Ann Liebert, Inc.
Publisher Date	2012-01-01
Publisher Place	United States
Access Restriction	Subscribed
Subject Keyword	Discipline Microbiology Discipline Parasitology Discipline Nutritional Sciences Chlorine Pharmacology Cooking And Eating Utensils Standards Disinfectants Escherichia Coli Growth & Development Food Contamination Prevention & Control Analysis Of Variance Ceramics Colony Count, Microbial Dose-response Relationship, Drug Drug Effects Glass Humans Microbial Viability Models, Biological Plastics Rubber Stainless Steel Time Factors Wood Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Microbiology Applied Microbiology and Biotechnology Food Science

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