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P1-186 Synergistic Effect of X-Ray Irradiation and Sodium Hypochlorite or Chlorine Dioxide against Salmonella Typhimurium Biofilm on the Quail Eggshells

Monday, July 10, 2017
Exhibit Hall (Tampa Convention Center)
Soo-Jin Jung , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Shin Young Park , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Hye-Ran Cho , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Do Hyoung Kim , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Sang-Do Ha , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Introduction:  Salmonella Typhimurium is one of the common foodborne pathogens in eggs, owing to its ability to contaminate egg contents through the egg shell. Salmonella Typhimurium can form biofilms on food contact surfaces and egg shells. Biofilms are a great concern in food safety because they are resistant to chemical agents such as sanitizers, cleaning agents, and disinfectants.

Purpose: The present study aimed to evaluate the synergistic effect of combined treatments of x-ray and sodium hypochlorite (NaOCl) or chlorine dioxide (ClO2).

Methods: Combination treatments were conducted using x-ray irradiation (0.5, 1.0, 1.5, and 2.0 kGy) and NaOCl (50, 100, 150, 200, and 300 ppm) or ClO2 (10, 20, 30, and 50 ppm) to reduce S.Typhimurium ATCC 14028 biofilms on quail egg shells. Additionally, the color change of quail egg shells was measured by Hunter color (L, a, b, and ΔE). Also, we tested puncture force to evaluate thickness of egg shell after combined treatments.

Results: The highest reduction values for the biofilms were observed as 4.61 and 4.67 log CFU/egg after x-ray/NaOCl (2.0 kGy/300 ppm) and x-ray/ClO2 (2.0 kGy/50 ppm), respectively. The synergistic reduction values of biofilms after combined treatments were 1.47 log CFU/egg (total 4.28 log reduction) by 2.0 kGy x-ray/50 ppm NaOCl, and 1.07 log CFU/egg (total 4.67 log reduction) by 2.0 kGy x-ray/20 ppm ClO2. The Hunter color (L, a, and b) on quail egg shell was not significantly (P > 0.05) changed by any combined treatment. The ΔE observed, after combined treatments, was 0.55-1.43 units . The puncture force (g) of quail egg shells was not significantly (P > 0.05) changed by any of the combined treatments.

Significance:  The 2.0 kGy x-ray/50 ppm NaOCl and 2.0 kGy x-ray/20 ppm ClO2 combination treatments could be considered optimal for eliminating S. Typhimurium biofilms on egg shells, without any color and thickness changes.

Back to: Poster Session 1 – Viruses and Parasites, Beverages and Acid/Acidified Foods, Preharvest Food Safety, General Microbiology, Food Defense, Food Law and Regulation, Food Safety Systems, Food Processing Technologies, Modeling and Risk Assessment, Sanitation and Hygiene, and Antimicrobials
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