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The Effects of Activated Chlorine Dioxide (ClO2)on Selected Bacterial Pure Cultures

Hartantyo, S.H. and Norrakiah, A.S. and Babji, A.S. (2006) The Effects of Activated Chlorine Dioxide (ClO2)on Selected Bacterial Pure Cultures. Malaysian Journal of Analytical Sciences, 10 (1). pp. 81-86. ISSN 13942506

Full text not available from this repository.

Official URL: http://pkukmweb.ukm.my/~mjas/v10_n1/12_norrakiah1.pdf

Affiliations

Universiti Kebangsaan Malaysia, Faculty of Science & Technology, School of Chemical Science and Food Technology

Abstract

A series of experiments were done to determine the effects of activated chlorine dioxide (ClO2) on selected bacterial pure cultures related with food-borne diseases and those that serve as indicators of proper hygiene and handling in seafood, particularly black tiger shrimps. These bacterial cultures were Escherichia coli (ATCC 11775), Salmonella typhimurium (ATCC 14028), Staphylococcus aureus (ATCC 25923), as well as three Vibrios: V. parahaemolyticus (AQ3815, Kyoto University, Japan), V. cholerae and V. vulnificus taken from the Universiti Kebangsaan Malaysia’s pure culture collection. Pure cultures were exposed to five ClO2 concentrations (20, 40, 60, 80, and 100 parts per million (ppm)) for 15, 30 and 45 min. Zero ppm ClO2 at 0 min exposure served as the control. Activated ClO2 was found successful in reducing bacterial population. At 20 ppm, the halophilic V. parahaemolyticus and V. vulnificus were eliminated, while V. cholerae, was eliminated only at 60 ppm. E. coli and S. typhimurium were totally eliminated after 30 min of exposure with 100 ppm activated ClO2 while V. cholerae was eliminated after 30 min at 20 and 40 ppm ClO2. Further studies will involve spiking bacterial cultures into tiger shrimps and other sea foods to see whether ClO2 can exhibit the same reducing action on bacterial population in a food matrix.

Suatu siri kajian telah dijalankan bagi menentukan kesan klorin dioksida teraktif (ClO2) terhadap kultur bakteria terpilih yang berkaitan dengan penyakit bawaan makanan serta bertindak sebagai penunjuk kebersihan semasa mengendalikan makanan laut, terutamanya udang harimau. Kulture bakteria tersebut adalah Escherichia coli (ATCC 11775), Salmonella typhimurium (ATCC 14028), Staphylococcus aureus (ATCC 25923), serta tiga sepsis Vibrios: V. parahaemolyticus (AQ3815, Kyoto University, Japan), V. cholerae and V. vulnificus yang diambil daripada kultur simpanan Universiti Kebangsaan Malaysia. Kultur tulin tersebut telah didedahkan kepada lima kepekatan ClO2 (20, 40, 60, 80, dan 100 bahagian perjuta (ppm)) selama 15, 30 dan 45 min. Sifar ppm ClO2 pada pendedahan 0 min bertindak sebagai kawalan. ClO2 teraktif didapati berjaya mengurangkan populasi bakteria tersebut. Pada 20 ppm, V. parahaemolyticus dan V. vulnificus yang halofilik telah dimusnahkan, manakala V. cholerae, telah dimusnahkan hanya pada 60 ppm. E. coli dan S. typhimurium dimusnahkan selepas 30 min pendedahan dengan 100 ppm ClO2 teraktif, manakala V. cholerae dimusnahkan selepas 30 min pendedahan pada 20 dan 40 ppm ClO2. Kajian selanjutnya akan melibatkan penginokulatan kultur-kultur bakteria ke dalam udang harimau bagi menentukan samada ClO2 berupaya memberi tindakan pengurangan terhadap populasi bakteria di dalam suatu matrik makanan.

Item Type:Journal
Keywords:Chlorine dioxide; E.coli; S. typhimurium; S. aureus; V. cholerae; V. parahaemolyticus; V. vulnificus
Subjects:Q Science
ID Code:1077

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