Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

Abstract

Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

Influence of Organic Matter from Native Fish on the Antimicrobial Efficacy of Sodium Hypochlorite (NaClO) in Reducing Salmonella spp. Population

“…This hypothesis is based on the results found by Santos et al (2018) [31], who detected the presence of Salmonella in culture water and fish. Furthermore, the presence of Salmonella was confirmed at all stages of the processing environment [15] and in fish exposed for commercialization [32].…”

The use of selected herbal preparations for the disinfection of Japanese quail hatching eggs

“…Thus, alternative disinfectants are needed to replace formaldehyde by nonchemical substances as an effective, safe and nontoxic natural hatching egg sanitization. Alternative methods of disinfection application in hatchery include various disinfectants like a chemical substances and physical agents for example, Virkon ( Gholami-Ahangaran et al, 2016 ), UV light ( Al-Shammari et al, 2017 ), chlorine dioxide ( Kim et al, 2016 ), ethanol ( Nowaczewski et al, 2013 ), colloidal silver ( Batkowska et al, 2017 ), H 2 O 2 ( Cox et al, 1999 ), ozone ( Hrnčár et al, 2012 ; Wlazlo et al, 2020 ) or more natural substances like propolis ( Batkowska et al, 2018a ) or red grapefruit juice ( Batkowska et al, 2018b ). Among them are also plant extracts, to elimination microbial contamination and improve or keep at least the hatchability of chicks within normal limits ( Samberg and Meroz, 1995 ).…”