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. 2021 Dec:80:105815.
doi: 10.1016/j.ultsonch.2021.105815. Epub 2021 Oct 29.

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

Ana Paula Rossi  1 , Daneysa Lahis Kalschne  2 , Ana Paula Iglikowski Byler  3 , Eder Lisandro de Moraes Flores  4 , Oldair Donizeti Leite  5 , Daniel Dos Santos  6 , Juliano Smanioto Barin  7 , Cristiane Canan  8
Affiliations

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

Ana Paula Rossi et al. Ultrason Sonochem. 2021 Dec.

Abstract

This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 22 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x1: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO2 concentration (x2: 1 to 17 mg L-1) on microorganism count expressed in log CFU mL-1 in distilled water. Variable x2 had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x1 increase present no inactivation improvement, explaining the use of x1 lower level (1 min) and x2 higher level (17 mg L-1). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x1 was kept (1 min), however x2 was adjusted to obtain the same residual free chlorine (2.38 mg L-1) considering the ClO2 consumption by organic matter, achieving the value of 30 mg L-1. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO2, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO2 was more pronounced, with microorganisms' reductions up to 100%.

Keywords: Cavitation; Chemical agents; Chilling; Chlorine residue; Green technology; Poultry meat; Pre-chilling; Ultrasonication.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Diagram of the position of the Erlenmeyer flask in the ultrasound bath for carrying out the runs.
Fig. 2
Fig. 2
Linear model surface response for (A) Salmonella Typhimurium and (B) Escherichia coli. C: curvature (C = 1 on central point, for x1 and x2 = 0; C = 0 on the other points); x1: Ultrasound time (min); x2: ClO2 (mg L−1).
Fig. 3
Fig. 3
Effect of stirring at different rotation speed in ultrasound exposure replacement combined with 30 mg L−1 of ClO2 in chiller thank water for (A) Salmonella Typhimurium and (B) Escherichia coli at 4 °C (formula image), 16 °C (formula image), and 25 °C (formula image). Data for comparison considering ultrasound exposure of 1 min and ClO2 concentration of 17 mg L−1 in distilled water: 0.89 CFU mL−1 for Salmonella Typhimurium; and 5.38 CFU mL−1 for Escherichia coli.
See this image and copyright information in PMC

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