Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation

This study was conducted to evaluate the antimicrobial effect of the combined treatment of UV-C radiation (UVC) and chlorine dioxide (ClO2) gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaves and tomato surfaces and to clarify the mechanisms of the synergistic effect of this combined treatment. In the case of spinach leaves, as treatment time increased the combined treatments of UVC and ClO2...