THE EFFECTS OF 1‰ STABILIZED LIQUID SOLUTION OF CHLORINE DIOXIDE (ClO2) ON SOME FOOD-BORN BACTERIA

Sead Hadziabdić, Mirko Majerle, Dejan Vrabelj, Mateja Ratiznojnik, Teufik Goletić, Aida Kustura, Emina Rešidbegović, Abdulah Gagić

Abstract


The conducted research gives an overview of the results obtained after the application of 1‰ solution of stabilized liquid chlorine dioxide on some food-born related bacteria - E. coli, Staphylococcus aureus, S. Enteritidis and C. jejuni.  For this purpose,  reference strains of the aforementioned pathogens in decimal dilutions were exposed to 1 ml of 1‰ solution of stabilized liquid chlorine dioxide for one hour. Reduction of bacteria counts per mililitre (CFU/ml) has been noticed for all bacteria, with total reduction of C. jejuni and Staphylococcus aureus in the fourth (1:104), and for S. Enteritidis and E. coli in the sixth (1:106) decimal dilution. Key words: chlorine dioxide, E. coli, S. aureus, S. Enteritidis, C. jejuni

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