Veterinaria (Mar 2014)

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

Journal volume & issue
Vol. 62, no. 3-4
pp. 157 – 163

Abstract

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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