Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment

Aqueous chlorine dioxide (ClO2) treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with 8~9 log CFU/g of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of ClO2 solution. Aqueous ClO2 treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm ClO2 treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by 0.61~1.93 and 0.99~1.21 log CFU/g, respectively. Aqueous ClO2 treatment affected the microbial growth during storage at 4C by decreasing the initial microbial populations. These results clearly suggest that aqueous ClO2 treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.