期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 356, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2021.109364
关键词
Fresh produce wash process; Chlorine disinfection model; Inactivation coefficient; Organic content; Escherichia coli O157; H7
资金
- National Institute of Food and Agriculture [2017-67018-26225]
This study presented a modified disinfection kinetics model to evaluate the effect of organic content on the chlorine inactivation coefficient, showing a significant decrease in bactericidal efficacy of free chlorine in the presence of organic load. The chlorine inactivation coefficient of Escherichia coli O157:H7 decreased by 73% with higher levels of chemical oxygen demand (COD). Initial chlorine concentration and bacterial load were found to have no effect on the chlorine inactivation coefficient.
Inactivation rate constant or inactivation coefficient (specific lethality) quantifies the rate at which a chemical sanitizer inactivates a microorganism. This study presents a modified disinfection kinetics model to evaluate the potential effect of organic content on the chlorine inactivation coefficient of Escherichia coli O157:H7 in fresh produce wash processes. Results show a significant decrease in the bactericidal efficacy of free chlorine (FC) in the presence of organic load compared to its absence. While the chlorine inactivation coefficient of Escherichia coli O157:H7 is 70.39 +/- 3.19 L/mg/min in the absence of organic content, it drops by 73% for a chemical oxygen demand (COD) level of 600-800 mg/L. Results also indicate that the initial chlorine concentration and bacterial load have no effect on the chlorine inactivation coefficient. A second-order chemical reaction model for FC decay, which utilizes a proportion of COD as an indicator of organic content in fresh produce wash was employed, yielding an apparent reaction rate of (9.45 +/- 0.22) x 10-4 /mu M/min. This model was validated by predicting FC concentration in multi-run continuous wash cycles with periodic replenishment of chlorine.
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