Food Safety
Chlorination in Food Processing
Listeria monocytogenes is a pathogen that can contaminate ready-to-eat foods. This pathogen survives in food processing environments where it contaminates foods before packaging. Many food processing operations use diluted chlorine bleach (hypochlorite) to disinfect water and surfaces that contact the food.
UGA food scientists determined the chlorine tolerance of different strains of Listeria monocytogenes when growing on surfaces and in liquids. They found large differences in tolerance between the strains and observed chlorine-tolerant mutants developing during the treatment. These results are used by the food industry to improve sanitation processes.
The development of chlorine-tolerant mutants of Listeria monocytogenes indicates that food processors must be cautious with the use of chlorination. The understanding of how this pathogen survives in food processing will help the industry increase the safety of their product, reducing the risk of product recall and improving public health. (2006)
Source
| Name | Department | |
| Joseph Frank | cmsjoe@uga.edu | Food Science and Technology |