Use of a controlled chlorine dioxide (ClO2) release system in combination with modified atmosphere packaging (MAP) to control the growth of pathogens

Joongmin Shin, Bruce Harte, Susan Selke, Younsuk Lee

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Salmonella Typhimurium and Listeria monocytogenes are major bacterial pathogens associated with poultry products. A controlled released ClO2 sachet applied with modified atmosphere packaging (MAP) was evaluated for its ability to control the growth of S. Typhimurium and L. monocytogenes on raw chicken breast during refrigerated storage. The fresh chicken samples were inoculated with one or the other of the pathogens at 104cfu/g, and the packages (with and without ClO2 sachet) were flushed with ambient air or 30% CO2/70% N2 before sealing, and then stored at 4C for up to 21 days. The maximum reduction in MAP plus ClO2 (compared with MAP alone) was 0.68logcfu/g for S. Typhimurium and 1.87logcfu/g for L. monocytogenes. Color and pH changes of the chicken breast were observed at 8μg/h of ClO2 during the storage period.

Original languageEnglish
Pages (from-to)220-228
Number of pages9
JournalJournal of Food Quality
Volume34
Issue number3
DOIs
Publication statusPublished - 2011 Jun 1

Fingerprint

Modified atmosphere packaging
chlorine dioxide
modified atmosphere packaging
Listeria monocytogenes
Product Packaging
Pathogens
Salmonella typhimurium
Atmosphere
Salmonella Typhimurium
Chlorine
Chickens
chickens
breasts
pathogens
Breast
Growth
Poultry Products
Listeria
Poultry
poultry products

All Science Journal Classification (ASJC) codes

  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

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abstract = "Salmonella Typhimurium and Listeria monocytogenes are major bacterial pathogens associated with poultry products. A controlled released ClO2 sachet applied with modified atmosphere packaging (MAP) was evaluated for its ability to control the growth of S. Typhimurium and L. monocytogenes on raw chicken breast during refrigerated storage. The fresh chicken samples were inoculated with one or the other of the pathogens at 104cfu/g, and the packages (with and without ClO2 sachet) were flushed with ambient air or 30{\%} CO2/70{\%} N2 before sealing, and then stored at 4C for up to 21 days. The maximum reduction in MAP plus ClO2 (compared with MAP alone) was 0.68logcfu/g for S. Typhimurium and 1.87logcfu/g for L. monocytogenes. Color and pH changes of the chicken breast were observed at 8μg/h of ClO2 during the storage period.",
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Use of a controlled chlorine dioxide (ClO2) release system in combination with modified atmosphere packaging (MAP) to control the growth of pathogens. / Shin, Joongmin; Harte, Bruce; Selke, Susan; Lee, Younsuk.

In: Journal of Food Quality, Vol. 34, No. 3, 01.06.2011, p. 220-228.

Research output: Contribution to journalArticle

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