Journal of Food Processing & Technology

Release rate and microbial inactivation effect of a slow-released ClO2 gas gel-pack

20^th Global Summit on Food Processing, Safety & Technology

November 06-08, 2017 | Las Vegas, USA

Kyung Haeng Lee, Hong-Gil Kim, Kyung-Hun Min, Cheorun Jo and Ki Chang Nam

Korea National University of Transportation, South Korea
Seoul National University, South Korea
Sunchon National University, South Korea
SEJIN E&P, Korea

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Even though chlorine dioxide (ClO2) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration ClO2 was produced in a packaging form of air-permeable gel pack so that it could be released continuously for 12 days. During the distribution period for 12 days, the amount of ClO2 gas emission during distribution and microbial inactivation effect against foodborne pathogens, fungi and airborne bacteria were investigated. The amount of released gas from 5 ppm-volume gel-pack was 3.24 ppm in total for 8 days with the rate of 0.33~0.53 ppm/day. When 7 ppm-volume gel-pack was used, the amount of released gas reached 5.05 ppm with 0.43~0.91 ppm/day. When the volume of the gel-pack increased to 10 ppm, the released ClO2 was 9.06 ppm after 8 days. The slow-released ClO2 gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. Fungi including Aspergillus niger and Penicillium pinophilum were not found after storage for 12 days. There was inactivation effect in airborne bacteria with a concentration dependent manner. Therefore, the slow-released ClO2 gel-pack is feasible to apply for industry.

Biography :

Kyung Haeng Lee is currently a Professor of Food Science and Nutrition at Korea National University of Transportation, Jeungpyeong, South Korea. He is a Food Scientist and his research interest is food storage using non-thermal sterilization processing. He is also an expert of non-thermal processing for improving safety and functionality of food materials.