Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment

Abstract

Aqueous chlorine dioxide (ClO₂) treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with 8~9 log CFU/g of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of ClO₂ solution. Aqueous ClO₂ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm ClO₂ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by 0.61~1.93 and 0.99~1.21 log CFU/g, respectively. Aqueous ClO₂ treatment affected the microbial growth during storage at 4oC by decreasing the initial microbial populations. These results clearly suggest that aqueous ClO₂ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.