Improving quality of perishable produce using ozonated washing water.
Plochl M., Molloy E., Hassenberg K., Idler C., Geyer M., Barnes J.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004 Page 18
2004
บทคัดย่อ
Improving quality of perishable produce using ozonated washing water.
Ozonated water is used to sanitize fresh cut and other produce.In a series of laboratory-scale experiments the efficacy of dissolved ozone to reduce pathogens below critical levels was proved.Initial trials were on microbial solutions of Escherichiacoli,Listeria monocytogenes, Salmonellacholeraesuis, and Bacillus cereus.These experiments performed with reasonable reductions of 4 and more logarithmic units.In the case of B. cereus a 100% reductions could be achieved.In further series we inoculated different lettuce species and varieties with the same variation of microbes either as monocultures or in mixtures.As it is expected reduction of these microbes is less effective on natural surfaces than in solution.But in general satisfying efficacy of ozonated washing water could be achieved with reductions of approximately 2 logarithmic units on average.If microbes were applied as mixture additional effects of competition between species occurred.The reduction of the other species led to an increase of L. monocytogenes or E. coli, depending on lettuce species.