| Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm. | |
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MedLine Citation:
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PMID: 17133805 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Many factors that are not fully understood may influence the effectiveness of sanitizer treatments for eliminating pathogens and spoilage microorganisms in food or detergent residues or in biofilms on food contact surfaces. This study was done to determine the sensitivities of Pseudomonas cells and Bacillus cereus cells and spores suspended in a liquid dishwashing detergent and inoculated onto the surface of stainless steel to treatment with chlorine, chlorine dioxide, and a commercial produce sanitizer (Fit). Cells and spores were incubated in a liquid dishwashing detergent for 16 to 18 h before treatment with sanitizers. At 50 microg/ml, chlorine dioxide killed a significantly higher number of Pseudomonas cells (3.82 log CFU/ml) than did chlorine (a reduction of 1.34 log CFU/ml). Stainless steel coupons were spot inoculated with Pseudomonas cells and B. cereus cells and spores, with water and 5% horse serum as carriers. Chlorine was more effective than chlorine dioxide in killing cells and spores of B. cereus suspended in horse serum. B. cereus biofilm on stainless steel coupons that were treated with chlorine dioxide or chlorine at 200 microg/ml had total population reductions (vegetative cells plus spores) of > or = 4.42 log CFU per coupon; the number of spores was reduced by > or = 3.80 log CFU per coupon. Fit (0.5%) was ineffective for killing spot-inoculated B. cereus and B. cereus in biofilm, but treatment with mixtures of Fit and chlorine dioxide caused greater reductions than did treatment with chlorine dioxide alone. In contrast, when chlorine was combined with Fit, the lethality of chlorine was completely lost. This study provides information on the survival and sanitizer sensitivity of Pseudomonas and B. cereus in a liquid dishwashing detergent, on the surface of stainless steel, and in a biofilm. This information will be useful for developing more effective strategies for cleaning and sanitizing contact surfaces in food preparation and processing environments. |
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Authors:
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Audrey C Kreske; Jee-Hoon Ryu; Charles A Pettigrew; Larry R Beuchat |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food protection Volume: 69 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2006 Nov |
Date Detail:
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Created Date: 2006-11-30 Completed Date: 2006-12-19 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
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Languages: eng Pagination: 2621-34 Citation Subset: IM |
Affiliation:
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Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Bacillus cereus
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drug effects*,
growth & development,
physiology Biofilms / growth & development* Chlorine / pharmacology Chlorine Compounds / pharmacology Colony Count, Microbial Consumer Product Safety Disinfectants / pharmacology* Dose-Response Relationship, Drug Drug Combinations Equipment Contamination Food Contamination / analysis, prevention & control Food Microbiology Humans Oxides / pharmacology Pseudomonas / drug effects*, growth & development, physiology Species Specificity Stainless Steel* |
| Chemical | |
Reg. No./Substance:
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0/Chlorine Compounds; 0/Disinfectants; 0/Drug Combinations; 0/Oxides; 10049-04-4/chlorine dioxide; 12597-68-1/Stainless Steel; 7782-50-5/Chlorine |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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