Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley

Karaca, Hakan; Velioğlu, Sedat

doi:10.1016/j.postharvbio.2013.09.003

Cited by 130 publications

(97 citation statements)

References 50 publications

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“…In the past, gaseous ozone treatment at 1 ppm for 5 min showed 3-5 log10 reduction of E. coli O157:H7 on spinach after 24 h of storage [25]. An experiment conducted in vacuum-cooling in combination with ozone gas (10 ppm for up to three days) showed 1.4 log10 reduction of E. coli O157:H7 on spinach [17]. Gaseous ozone treatment has also proved to be effective in reducing E. coli on many products like lettuce [14], parsley [17], mushrooms [19], blueberries [26], and dried figs [27].…”

Section: Effect Of Ozone Exposure (1 Ppm For 10 Min) On Different Strmentioning

confidence: 99%

“…Results from spinach artificially contaminated with L. innocua and L. seeligeri treated with 1 ppm ozone for an exposure time of 10 min showed a 1-log reduction in colony count compared with the untreated control ( Figure 5). Karaca and his colleague [17] reported a reduction in L. innocua of 1.14 log10 CFU/g on flat-leaved parsley when treated with high ozone concentration of 950 ppm for 20 min. Similar results have been shown by previous research on mushrooms, alfalfa sprouts, alfalfa seeds, and lettuce [19].…”

Section: Impact Of Ozone Treatment On Listeria Innocua and L Seeligementioning

confidence: 99%

“…An experiment conducted in vacuum-cooling in combination with ozone gas (10 ppm for up to three days) showed 1.4 log10 reduction of E. coli O157:H7 on spinach [17]. Gaseous ozone treatment has also proved to be effective in reducing E. coli on many products like lettuce [14], parsley [17], mushrooms [19], blueberries [26], and dried figs [27]. Singh et al [14] reported that the bactericidal effect of ozone against E. coli O157:H7 increased with exposure time and ozone concentration.…”

Section: Effect Of Ozone Exposure (1 Ppm For 10 Min) On Different Strmentioning

confidence: 99%

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Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach

et al. 2015

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Abstract:The efficacy of "gaseous" ozone in reducing numbers and re-growth of food-borne pathogens, (Escherichia coli and Listeria spp.), on leafy salads was investigated using spinach. A preliminary in vivo study showed 1-log reduction in six strains of E. coli and two species of Listeria spp. on spinach exposed to 1 ppm ozone for 10 min. A range of ozone treatments were explored to deliver optimal bacterial inactivation while maintaining the visual appearance (color) of produce. Exposure to a higher ozone concentration for a shorter duration (10 ppm for 2 min) significantly reduced E. coli and Listeria spp. viable counts by 1-log and the pathogens did not re-grow following treatment (over a nine-day storage period). Impacts of 1 and 10 ppm ozone treatments were not significantly different. Approximately 10% of the pathogen population was resistant to ozone treatment. We hypothesized that cell age may be one of several factors responsible for variation in ozone resistance. E. coli cells from older colonies demonstrated higher ozone resistance in subsequent experiments. Overall, we speculate that gaseous ozone treatment constitutes the basis for an alternative customer-friendly method to reduce food pathogen contamination of leafy produce and is worth exploring on a pilot-scale in an industrial setting.

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Section: Effect Of Ozone Exposure (1 Ppm For 10 Min) On Different Strmentioning

confidence: 99%

Section: Impact Of Ozone Treatment On Listeria Innocua and L Seeligementioning

confidence: 99%

Section: Effect Of Ozone Exposure (1 Ppm For 10 Min) On Different Strmentioning

confidence: 99%

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Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach

et al. 2015

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“…The presence of the bacterium was still observed in the seeds after all the treatments. Recently, Karaca and Velioglu (2014) tested the use of ozonated water (12 ppm) on the inactivation of Escherichia coli and Listeria innocua inoculated onto spinach, lettuce and parsley by dipping. The authors observed a reduction of 2.0 ± 0.3 log for E. coli and 2.2 ± 0.1 log for L. innocua and the use of ozone in an aqueous medium caused no changes in the characteristics of the vegetables analyzed.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.

Luiz

Silva²,

Campelo

et al. 2017

Braz. J. Food Technol.

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Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp. Avaliação da eficácia de ozônio como sanitizante para peixes contaminados experimentalmente por Salmonella sp. AbstractSalmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O 3 ) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law. Keywords: Microbiology; Tambaqui; Colossoma macropomum; Ozonation. ResumoA contaminação de alimentos com Salmonella e, consequentemente, a toxinfecção alimentar, é um importante problema de saúde pública. No Brasil, a Resolução da ANVISA RDC nº 12/2001 para pescado preconiza que a Salmonella deve estar ausente em 25 gramas do produto a ser consumido. Porém, o aumento significativo na ocorrência de contaminação de pescado por Salmonella e por outras bactérias patogênicas demonstra que as estratégias atualmente utilizadas não têm sido suficientes e que, além da implementação de boas práticas sanitárias, é necessária, também, a aplicação de novas tecnologias sanitizantes na indústria de pescado. Neste contexto, o presente estudo avaliou a eficácia de ozônio em meio aquoso como agente sanitizante de pescado contaminado. O experimento foi desenvolvido em delineamento inteiramente casualizado com oito tratamentos, que consistiram em diferentes combinações de temperatura e concentração de ozônio

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“…An increased storage temperature enhances the metabolism and respiration rate, which may lead to a decreased O 2 concentration and an increase in the CO 2 level inside the package which may result in the accelerated deterioration of plant tissue and may induce off-odors (Ballantyne et al, 1988). However, numbers of many other preservation techniques are currently being used by the fresh-cut industry such as antioxidants, chlorines and modified atmosphere packaging (MAP) (Allende and Artes, 2003) different packaging material and cold storage, MAP, controlled atmospheric storage, UV-C illumination, ozone bubbling as antimicrobial and anti-browning agents, calcium as firming agent and Allicin as antimicrobial agent, which could be a solution to delay such quality losses and extend shelf life and freshness of minimally processed lettuce (Rico et al, 2006;Allende et al, 2009;Karaca et al, 2014 andEscalona et al, 2007). This research compared the effect of postharvest treatments on head space gas concentrations including volatiles of fresh-cut lettuce stored under refrigerated conditions (5±1 0 C).…”

Section: Issn: 2319-7706 Volume 6 Number 11 (2017) Pp 3491-3498mentioning

confidence: 99%

Changes in Headspace Gas Concentration Including Volatiles as Affected by Post-Harvest Treatments in Packaged Fresh-Cut Lettuce

Dhumal¹,

Kaur²,

Garande³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley

Cited by 130 publications

References 50 publications

Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach

Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach

Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.

Changes in Headspace Gas Concentration Including Volatiles as Affected by Post-Harvest Treatments in Packaged Fresh-Cut Lettuce

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