The effects of 1‰ stabilized liquid solution of chlorine dioxide (ClO2) on some food-born bacteria

Authors

  • Sead Hadžiabdić
  • Mirko Majerle
  • Dejan Vrabelj
  • Mateja Ratiznojnik
  • Teufik Goletić
  • Aida Kustura
  • Emina Rešidbegović
  • Abdulah Gagić

Keywords:

chlorine dioxide, E. coli, S. aureus, S. Enteritidis, C. jejuni

Abstract

The conducted research gives an overview of the results obtained after the application of 1‰ solution of stabilized liquid chlorine dioxide on some foodborn 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.

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Published

30-12-2020

How to Cite

Hadžiabdić, S., Majerle, M. ., Vrabelj, D. ., Ratiznojnik, M. ., Goletić, T., Kustura, A. ., … Gagić, A. . (2020). The effects of 1‰ stabilized liquid solution of chlorine dioxide (ClO2) on some food-born bacteria. VETERINARIA, 62(3-4), 157–163. Retrieved from https://veterinaria.unsa.ba/journal/index.php/vfs/article/view/180

Issue

Section

Research Article (peer review)

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