Infrared Sensor-Based Aerosol Sanitization System for Controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Fresh Produce
- Authors
- Kim, Sang-Oh; Ha, Jae-Won; Park, Ki-Hwan; Chung, Myung-Sub; Kang, Dong-Hyun
- Issue Date
- Jun-2014
- Publisher
- INT ASSOC FOOD PROTECTION
- Citation
- JOURNAL OF FOOD PROTECTION, v.77, no.6, pp 977 - 980
- Pages
- 4
- Journal Title
- JOURNAL OF FOOD PROTECTION
- Volume
- 77
- Number
- 6
- Start Page
- 977
- End Page
- 980
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12177
- DOI
- 10.4315/0362-028X.JFP-13-531
- ISSN
- 0362-028X
1944-9097
- Abstract
- An economical aerosol sanitization system was developed based on sensor technology for minimizing sanitizer usage, while maintaining bactericidal efficacy. Aerosol intensity in a system chamber was controlled by a position-sensitive device and its infrared value range. The effectiveness of the infrared sensor based aerosolization (ISA) system to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaf surfaces was compared with conventional aerosolization (full-time aerosol treated), and the amount of sanitizer consumed was determined after operation. Three pathogens artificially inoculated onto spinach leaf surfaces were treated with aerosolized peracetic acid (400 ppm) for 15, 30, 45, and 60 min at room temperature (22 +/- 2 degrees C). Using the ISA system, inactivation levels of the three pathogens were equal or better than treatment with conventional full-time aerosolization. However, the amount of sanitizer consumed was reduced by ca. 40% using the ISA system. The results of this study suggest that an aerosol sanitization system combined with infrared sensor technology could be used for transportation and storage of fresh produce efficiently and economically as a practical commercial intervention.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12177)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.