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Development of predictive reduction models for Escherichia coli on utensils as a function of hydrogen peroxide concentration and exposure time

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Abstract

Use of hydrogen peroxide against Escherichia coli on surfaces based on concentration and time using response surface methodology was studied. Models for E. coli reduction were developed for stainless steel, ceramic, plastic, glass, rubber, and wood treated at 1,100 ppm for 5 min. Reduction values of E. coli were 1.68, 1.33, 1.31, 1.28, 1.24, and 1.14 log CFU/cm2. All models were significant (p<0.05). Lack-of-fit values were non-significant. r 2 values were close to 1 with p<0.05. The effect was insufficient to meet guidelines. An increase in the concentration or the exposure time is needed to sanitize food contact surfaces.

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Authors and Affiliations

  1. School of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 456-756, Korea

    Hyun-Ha Song, Shin Young Park, Ki-Hoon Lee, Myung-Sub Chung & Sang-Do Ha

  2. Department of Food and Nutrition, Duksung Women’s University, Seoul, 132-714, Korea

    Gun-Hee Kim

  3. Department of Chemistry, Chung-Ang University, Seoul, 156-756, Korea

    Tae Jung Park

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  1. Hyun-Ha Song
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  2. Shin Young Park
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  3. Ki-Hoon Lee
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  7. Sang-Do Ha
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Correspondence to Sang-Do Ha.

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Song, HH., Park, S.Y., Lee, KH. et al. Development of predictive reduction models for Escherichia coli on utensils as a function of hydrogen peroxide concentration and exposure time. Food Sci Biotechnol 24, 353–359 (2015). https://doi.org/10.1007/s10068-015-0047-6

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  • DOI: https://doi.org/10.1007/s10068-015-0047-6

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