Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots

Jong Lak Cho, Chong Kyung Kim, Jiyong Park, Jeongmok Kim

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


This study aimed to evaluate the effectiveness of aerosolized chlorine dioxide (ClO2) in reducing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on washed carrots at various time durations and conditions. Populations of the bacteria on carrots were reduced by 1.5, 1.5, and 1.3 log CFU/g, respectively, in each inoculum after exposure to 300 ppm of aerosolized ClO2 for 30 min. Populations were further reduced by 2.4, 2.3, and 2.1 log CFU/g, respectively, at 400 ppm, showing a positive correlation between the concentrations of ClO2 and microbial control. The D-value was 13, 14, and 15 min for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. ClO2 residues were 1 ppm or less in all treated carrots, showing no appearance or discoloration defects. As a result, effectiveness of aerosolized ClO2 in reducing bacterial pathogens and maintaining the quality of fresh carrots is signifying the prospects of aqueous ClO2 as a non-thermal disinfectant.

Original languageEnglish
Pages (from-to)1129-1136
Number of pages8
JournalFood Science and Biotechnology
Issue number4
Publication statusPublished - 2017 Aug 1

Bibliographical note

Publisher Copyright:
© 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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