The Malaysian Journal of Analytical Sciences Vol 10 No 1 (2006): 81 – 86

 

 

 

 

THE EFFECTS OF ACTIVATED CHLORINE DIOXIDE (C1O₂) ON SELECTED BACTERIAL PURE CULTURES

 

Hartantyo, S. H., Norrakiah*, A. S. and Babji, A.S.

 

Food Science Programme,

School of Chemical Sciences and Food Technology,Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

 

*Corresponding author: norra@pkrisc.cc.ukm.my

 

Abstract

A series of experiments were done to determine the effects of activated chlorine dioxide (Cl0₂) 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 Cl0₂  concentrations (20, 40, 60, 80, and 100 parts per million (ppm)) for 15, 30 and 45 min. Zero ppm Cl0₂  at 0 min exposure served as the control.  Activated Cl0₂  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 Cl02  while V. cholerae was eliminated after 30 min at 20 and 40 ppm Cl0₂.  Further studies will involve spiking bacterial cultures into tiger shrimps and other sea foods to see whether Cl0₂  can exhibit the same reducing action on bacterial population in a food matrix.

 

Keywords: Chlorine dioxide; E.coli; S. typhimurium; S. aureus; V. cholerae; V. parahaemolyticus; V. vulnificus

 

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