Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide – A kinetic analysis

The aim of this study was to investigate the effect water activity (aw) on inactivation Listeria monocytogenes using gaseous chlorine dioxide (ClO2 (g)) under room temperature. Surface-inoculated tryptic soy agar (TSA) plates adjusted 9 different levels ranging from 0.994 0.429 were used as samples exposed ClO2 (g) at 150, 250, and 350 ppm for durations treatment time. Results showed that antimicrobial significantly decreases aw level concentration decrease. Nonlinear models, such modified Chick model Weibull model, describe kinetics L. monocytogenes. results which is based chemical reaction kinetics, more suitable (RMSE < 0.5 log CFU/g) than 1.0 CFU/g). A multiple regression developed describing bacterial inactivation. may be design processes inactivate in low-moisture foods.