Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-04-01 DOI:10.1007/s11947-024-03378-0

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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.

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气态二氧化氯处理过程中幼切胡萝卜上大肠埃希氏菌 O157:H7 的灭活动力学：相对湿度的影响

摘要本研究旨在模拟大肠杆菌 O157:H7 在不同相对湿度和 ClO2 气体浓度下的灭活过程。在相对湿度为 50% 至 90% 的范围内，将大肠杆菌定点接种到小切胡萝卜上，并暴露在浓度分别为 100 ppm、200 ppm 和 300 ppm 的 ClO2 气体中。结果表明，气态 ClO2 的杀菌效果随着 ClO2 浓度和相对湿度的增加而显著提高（p < 0.05）。采用了两种不同的非线性灭活模型，即 Weibull 模型和改进的 Chick 模型来描述大肠杆菌的灭活动力学。事实证明，基于化学反应动力学的修正 Chick 模型（均方根误差为 0.356）比 Weibull 模型（均方根误差为 0.469）更合适。随后进行了多元回归分析，利用修改后的 Chick 模型来描述不同相对湿度和 ClO2 浓度下大肠杆菌的灭活情况。在相对湿度为 50%、ClO2 浓度为 100 ppm 时，改良 Chick 模型的灭活速率常数为 1.04 × 10-3 min-1。当 ClO2 气体浓度从 100 ppm 增加到 300 ppm 和相对湿度从 50% 增加到 90% 时，灭活速率常数分别增加到 3.63 × 10-3 min-1 和 0.0668 min-1。本研究建立的模型描述了大肠杆菌灭活与相对湿度和 ClO2 浓度的函数关系（R2 为 0.985），食品加工业可利用该模型设计气态 ClO2 工艺，以达到理想的大肠杆菌灭活水平。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

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.