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Korean J Food Sci Anim Resour. 2016;36(1):100-8. doi: 10.5851/kosfa.2016.36.1.100. Epub 2016 Feb 28.

Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas.

Author information

1
College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea.
2
Division of Biological Science and Technology, Yonsei University, Wonju 26493, Korea.
3
Purgofarm, Hwasung 18523, Korea.

Abstract

Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

KEYWORDS:

Salmonella spp.; antimicrobial effect; chlorine dioxide gas; eggshell

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