Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)

Alexopoulos, Athanasios; Plessas, Stavros; Ceciu, S.; Lazăr, Vasile; Mantzourani, Ioanna; Voidarou, C.; Stavropoulou, Elisavet; Bezirtzoglou, Eugenia

doi:10.1016/j.foodcont.2012.09.018

Cited by 78 publications

(58 citation statements)

References 38 publications

(54 reference statements)

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“…No visual ozone damage was observed when spinach was treated with 1 ppm gaseous ozone, but higher levels, e.g., 10 ppm for 10 min, caused significant visual blemishes and discoloration to spinach (Figure 2A). Similar results were previously observed on fresh produce like lettuce, spinach, and rocket leaves when treated with similar ozone concentrations [24]. Figure 2B illustrates ozone injury/visual damage on spinach when exposed to 10 ppm ozone concentration for 10 min.…”

Section: Optimization Of the Concentration And Duration Of Ozone Exposupporting

confidence: 84%

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: Optimization Of the Concentration And Duration Of Ozone Exposupporting

confidence: 84%

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

et al. 2015

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“…A comparison of the inactivation of yeast cells with sodium hypochlorite and ozone in minimally processed cabbage indicated that yeast was resistant to both the treatments (Pereira et al, 2011). Alexopoulos et al (2013) demonstrated that chlorination (20 ppm, 15 min) or ozonation (0.5 mg/l, 15 min) resulted in a 1 or 0.5 log reduction, respectively. Nonozonated water resulted in 0.66 log reduction, while washing with ozonated water (0.30e0.36, 0.38e0.45, and 3.85e3.95 mg/l) resulted in maximum reduction of 0.72 log in comparison with the untreated control.…”

Section: Cabbagementioning

confidence: 99%

“…11 (a) Effect of water-washings (white bar) and ozonated water washings at 0.3 ppm (light gray bar) and at 2.0 ppm (dark gray bar) on load log reductions of: total mesophiles/strawberries (initial loads averaged 5.6 Â 10 7 CFU/g) (b) Effect of water-washings (white bar) and blanching (50 C, 55 C, 60 C [122 F, 131 F, 140 F]) on load log reductions of: total mesophiles/strawberries. FromAlexopoulos et al (2013). 12 (a) Effect of preozonated, continuous ozonated, and chlorinated water (20 ppm free chlorine) on log 10 CFU/g reduction of aerobic mesophiles in lettuce and bell pepper, (b) effect of continuously ozonated water Log 10 CFU/g reduction of coliforms and yeasts/molds in lettuce and bell pepper.…”

mentioning

confidence: 99%

Opportunities and Challenges in the Application of Ozone in Food Processing

Priyanka

Rastogi

Tiwari

2014

Emerging Technologies for Food Processing

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“…Alexopoulos et al (2013) avaliaram o uso do ozônio em comparação ao cloro na higienização de alface (Lactuca sativa) e pimentão (Capsicum annuum) e relataram que a sanitização com ozonização contínua com concentração de 0,5 mg L -1 , por 15 e 30 min mostrou-se mais eficiente do que a sanitização em água clorada. Ao final do período de análise observou-se, nos grupos tratados por ozônio, uma redução da carga microbiana, Tabela 1.…”

Section: Propriedades Do Ozôniounclassified

Ozonização como tecnologia pós-colheita na conservação de frutas e hortaliças: Uma revisão

Coelho

Freitas-Silva

Campos

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M OAs podridões em frutas e hortaliças, resultantes da atividade de agentes fitopatogênicos e da senescência natural, acarretam perdas qualitativas e quantitativas e, em consequência, perdas econômicas. Este artigo tem, como objetivo, discutir a eficácia, os benefícios e os limites do emprego do ozônio (O 3 ) enquanto agente sanitizante, na minimização da ocorrência de doenças fúngicas em produtos hortícolas. Neste contexto, a presente revisão bibliográfica realizada no banco de dados do SciELO e ScienceDirect, discute estudos encontrados sobre o emprego do ozônio e sua eficácia como agente sanitizante em alimentos. Desta forma, a revisão apresenta uma avaliação crítica das vantagens e desvantagens da ozonização, a contribuição e o impacto desta tecnologia para minimizar os danos e perdas pós-colheita, além do efeito desta tecnologia como uma alternativa ao uso do cloro, as formas de aplicação, o uso e segurança e a regulamentação do uso do ozônio na agroindústria. Ozonation as post-harvest technology in conservation of fruits and vegetables: A review A B S T R A C TRotting of fruits and vegetables resulting from the activity of plant pathogens agents and natural senescence, lead to qualitative and quantitative losses, and consequently economic losses. This article aims to discuss the effectiveness, benefits, use and limits of ozone as a sanitizing agent to minimize the occurrence of fungal diseases on fruits and vegetables. In this context, the present review of literature through SciELO and ScienceDirect database studies and discusses about application of ozone and its effectiveness as a post harvest sanitizer of fruits and vegetables. Thus the review presents a critical assessment of the advantages and disadvantages of ozonation, the contribution and the impact of this technology to minimize post-harvest damage and losses; its use as an alternative to the chlorine, application forms and safety and the regulation of ozone use in agroindustry. Palavras-chave:ozônio sanitização inativação microbiana

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Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)

Cited by 78 publications

References 38 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

Opportunities and Challenges in the Application of Ozone in Food Processing

Ozonização como tecnologia pós-colheita na conservação de frutas e hortaliças: Uma revisão

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