{"title":"Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity","authors":"","doi":"10.1007/s11947-024-03378-0","DOIUrl":null,"url":null,"abstract":"<h3>Abstract</h3> <p>The objective of this study was to model the inactivation of <em>Escherichia coli</em> O157:H7 under varying relative humidity and gaseous ClO<sub>2</sub> concentrations. <em>E. coli</em> was spot-inoculated onto baby-cut carrots and exposed to ClO<sub>2</sub> gas at concentrations of 100 ppm, 200 ppm, and 300 ppm, within relative humidity ranges of 50 to 90%. The results demonstrate that the germicidal efficacy of gaseous ClO<sub>2</sub> significantly increases with both ClO<sub>2</sub> concentration and relative humidity increase (<em>p</em> < 0.05). Two different non-linear inactivation models, the Weibull model and the modified Chick model, were employed to describe the inactivation kinetics of <em>E. coli</em>. The modified Chick model, based on chemical reaction kinetics, proved more suitable (RMSE < 0.356) than the Weibull model (RMSE < 0.469). A multiple regression analysis was subsequently conducted, utilizing the modified Chick model to describe the inactivation of <em>E. coli</em> under varying relative humidity and ClO<sub>2</sub> concentrations. At 50% relative humidity and 100 ppm ClO<sub>2</sub> concentration, the inactivation rate constant of the modified Chick model was 1.04 × 10<sup>−3</sup> min<sup>−1</sup>. The inactivation rate constant increased to 3.63 × 10<sup>−3</sup> min<sup>−1</sup> and 0.0668 min<sup>−1</sup> as ClO<sub>2</sub> gas concentration increased from 100 to 300 ppm and relative humidity increased from 50 to 90%, respectively. The model developed in this study describes the inactivation of <em>E. coli</em> as a function of relative humidity and ClO<sub>2</sub> concentration (<em>R</em><sup>2</sup> of 0.985) and can be utilized by the food processing industry to design gaseous ClO<sub>2</sub> processes for achieving desired levels of <em>E. coli</em> inactivation.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03378-0","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The objective of this study was to model the inactivation of Escherichia coli O157:H7 under varying relative humidity and gaseous ClO2 concentrations. E. coli was spot-inoculated onto baby-cut carrots and exposed to ClO2 gas at concentrations of 100 ppm, 200 ppm, and 300 ppm, within relative humidity ranges of 50 to 90%. The results demonstrate that the germicidal efficacy of gaseous ClO2 significantly increases with both ClO2 concentration and relative humidity increase (p < 0.05). Two different non-linear inactivation models, the Weibull model and the modified Chick model, were employed to describe the inactivation kinetics of E. coli. The modified Chick model, based on chemical reaction kinetics, proved more suitable (RMSE < 0.356) than the Weibull model (RMSE < 0.469). A multiple regression analysis was subsequently conducted, utilizing the modified Chick model to describe the inactivation of E. coli under varying relative humidity and ClO2 concentrations. At 50% relative humidity and 100 ppm ClO2 concentration, the inactivation rate constant of the modified Chick model was 1.04 × 10−3 min−1. The inactivation rate constant increased to 3.63 × 10−3 min−1 and 0.0668 min−1 as ClO2 gas concentration increased from 100 to 300 ppm and relative humidity increased from 50 to 90%, respectively. The model developed in this study describes the inactivation of E. coli as a function of relative humidity and ClO2 concentration (R2 of 0.985) and can be utilized by the food processing industry to design gaseous ClO2 processes for achieving desired levels of E. coli inactivation.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.