7-Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

https://www.sciencedirect.com/science/article/abs/pii/S0168160509001007 

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

Author links open overlay panelI.VandekinderenabF.DevlieghereaJ.Van CampbB.KerkaertbT.CucubP.RagaertabJ.De BruyneaB.De Meulenaerb

International Journal of Food Microbiology

Volume 131, Issues 2–3, 31 May 2009, Pages 138-144

Abstract

Chlorine dioxide (ClO2) is a strong oxidizing agent that can be applied in solution as well as in the gaseous state. It has bactericidal, fungicidal and viricidal properties. Several food-related microorganisms, including Gram-negative and Gram-positive bacteria, yeasts, mould spores and Bacillus cereus spores were tested for their susceptibility to 0.08 mg/L gaseous ClO2 during 1 min at a relative humidity of 90%. In this screening, the resistance of the different groups of microorganisms towards gaseous ClO2 generally increased in the order Gram-negative bacteria, Gram-positive bacteria, yeasts and mould spores and Bacillus cereus spores. With this treatment, reductions of microbial numbers between 0.1 and 3.5 log cfu/cm2 could be achieved. The effects of the food components starch, fat, protein and NaCl on the antimicrobial activity of gaseous ClO2 were also evaluated. Soluble starch, corn oil, butter, whey protein isolate and NaCl were added in incremental concentrations to portions of an agar medium. Then, plates of the supplemented agars were inoculated with Leuconostoc mesenteroïdes at numbers of 4 log cfu/cm2 and subsequently treated with ClO2. Both soluble starch and NaCl did not have an effect on the antimicrobial efficiency of ClO2. However, butter, corn oil or whey protein in the agar almost eliminated the antimicrobial effect of ClO2. In corn oil–water emulsions treated with gaseous ClO2 the peroxide value increased significantly, indicating the formation of primary oxidation products. Similarly, a treatment with ClO2 increased the protein carbonyl content and induced the transformation of SH-groups to –S–S-groups in whey protein. The findings suggest that gaseous ClO2 will be a highly effective decontaminating agent for carbohydrate-rich foods, but that it would be less effective for the decontamination of high-protein and fatty foods.

1. 1. Introduction
2. 2. Materials and methods
   • 2.1. Microorganisms: strains, culture and preparation of spore suspensions
   • 2.2. Gaseous ClO2 treatment
   • 2.3. Susceptibility of microorganisms to gaseous ClO2
   • 2.4. Effects of the presence of food components on ClO2 antimicrobial activity
   • 2.5. Microbiological analysis
   • 2.6. Effect of ClO2 treatment on the peroxide values of emulsions
   • 2.7. Effect of ClO2 treatment on the carbonyl content and the SH– and –S–S– groups of whey protein isolate
   • 2.8. Statistical analysis
3. 3. Results
   • 3.1. Susceptibility of food related microorganisms for a gaseous ClO2 treatment
   • 3.2. Effects of food components on the antimicrobial activity of gaseous ClO2
   • 3.3. Effect of a ClO2 treatment on the peroxide value of lipids and on the carbonyl content and the concentration SH– and –S–S– groups present in whey protein
4. 4. Discussion
   • 4.1. Susceptibility of food related microorganisms for a gaseous chlorine ClO2 treatment
   • 4.2. Influence of the presence of food components on the antimicrobial activity of gaseous ClO2
5. Acknowledgements
6. References