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Microbial reduction field model for the table egg with chlorine dioxide gas
Dong-Hoon Myeong,Han-Sung Chung,Kyoung-Ju Song,Seoung-Jun Kim,Kwang-Hoon Choi,Nong-Hoon Choe 한국예방수의학회 2020 예방수의학회지 Vol.44 No.1
Recently, improvement of eggshell hygiene has emerged as an important issue in food industry. Various studies have continued to examine methods for controlling egg-borne pathogen, and among such methods, for table eggs, washing (with UV irradiation) is the most commonly used method. However, this method was not sufficient to control egg microbial contamination. Therefore, the purpose of this study was to verify whether it is appropriate to use ClO₂ gas, which has been proven safe in this experiment model, as an alternative to the conventional washing (with UV irradiation) method. As a result, we have identified a range of optimal effectiveness in response to exposure concentrations and time of ClO₂ gas. Through experimental models that reflect differences in farm size, a microbial reduction effect of approximately >2 log CFU/eggshell was achieved at 40ppm/8h for small farms, and 160ppm/30min for large farms, indicating greater effectiveness than the conventional method. However, in large-scale experiment, when bulk eggs were stacked and exposed to ClO₂ gas, eggs in the depths showed a lower effect by approximately 0.8~1.5 log CFU/eggshell, as compared to the eggs in the upper section. For further study, if technical improvements are achieved in the future studies allowing the gas to better penetrate the depths of stacked eggs, it will be a model that can be more useful to the field.
Biocidal effect of chlorine dioxide gas on livestock carcass and equipment used in slaughterhouse
Soo jin Lee,Se jin Oh,Han sung Chung,Kwang hoon Choi,Dong hoon Myeong,Kyoung ju Song,Nong hoon Choe 한국예방수의학회 2018 예방수의학회지 Vol.42 No.2
Chlorine dioxide gas is a relatively new sanitizer in the food industry and has more accessibility than its aqueous form. Depending on the generation method of ClO₂, there can be byproducts like chlorite and chlorate ions that can decrease the disinfectant efficacy and purity of ClO₂. Recently, a new technology has been developed that generates chlorine dioxide without using chlorine gas. This new electrochemical method generates gaseous chlorine dioxide from aqueous sodium chlorite (NaClO₂). Unlike earlier methods, there is reduced generation of byproducts, including chlorite and chlorate. Additionally, the purity of ClO₂ obtained by this method can be as high as 98%. The aim of this study was to evaluate the effect of ClO₂ gas, generated by the electrochemical method, against the foodborne microorganisms occurring on slaughter equipment and livestock carcasses. Using AISI 304 stainless steel in livestock processing equipment, the disinfectant effect of chlorine dioxide gas, in presence of organic matter such as yeast extract and feces, on E. coli and S. typhimurium contamination, was examined. Both E. coli and S. typhimurium counts were reduced by more than 5 log cycles in presence of 2.5% and 5% feces. When beef, pork skin, and chicken wings were treated with chlorine dioxide gas, despite significant differences in comparison with the control group, the microbial count was reduced by less than 2 log cycles. Overall, our results confirmed the applicability of gaseous chlorine dioxide as a disinfectant in livestock processing equipment and livestock products.