Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone

Kim, J.-G.; Yousef, Ahmed E.

doi:10.1111/j.1365-2621.2000.tb16040.x

Cited by 116 publications

(52 citation statements)

References 21 publications

(15 reference statements)

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“…Inactivation of bacteria (Achen & Yousef, 2001;Kim & Yousef, 2000;Sharma, Demirci, Beuchat, & Fett, 2002;Xu, 1999). Prevention of fungal decay (Palou, Crisoto, Smilanick, Adaskaveg, & Zoffoli, 2002;Perez, Sanz, Rios, Olias, & Olias, 1999 Destruction of pesticides and chemical residues (Ong, Cash, Zabik, Siddiq, & Jones, 1996;Hwang, Cash, & Zabik, 2001).…”

Section: Introductionmentioning

confidence: 98%

Efficacy of ozone to reduce microbial populations in date fruits

Najafi

Khodaparast

2009

Food Control

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Section: Introductionmentioning

confidence: 98%

Efficacy of ozone to reduce microbial populations in date fruits

Najafi

Khodaparast

2009

Food Control

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“…An increase of 10°C results in a reduction of at least 43% in the O 3 half-life [15]. At atmospheric conditions, its half-life is about 30 min and this reaction proceeds more rapidly at higher temperature and lower pressure [16][17][18][19]. Therefore, being an unstable gas, it requires to be produced at its application site, thus reducing costs and risks related to transport and storage [9,20,21].…”

Section: Ozone Gasmentioning

confidence: 99%

“…As a very reactive oxidizing agent, O 3 has proved effective against a broad spectrum of living organisms and chemicals. It kills bacteria, fungi, yeasts, viruses and protozoa [17,18,[22][23][24][25][26][27][28] storage pests, such as insects & mites. It also has the potential to degrade mycotoxins, pesticides and toxic chemical wastes [2, 7-9, 26, 29-34].…”

Section: Ozone Gasmentioning

confidence: 99%

Effectiveness of Ozone Gas Application Methods against Combined Multi-Contaminants in Food

Christ¹,

Savi²,

Scussel³

2017

fph

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Despite the ozone (known as GRAS -generally recognized as safe) gas treatments published for each food living organism or chemical decontamination, they are not necessarily present or contaminate food individually. Most of the time, they are present all together. Therefore, the most important point, regarding an O 3 application method to be chosen is its effectiveness to all contaminants that may be in the target food. Therefore, ozone gas decontamination methods that gather combined multi-contaminants and their effectiveness in food were surveyed. Both, for inactivation of living organisms (insects, mites, fungi, yeasts and bacteria) and degradation of toxic compounds (pesticides and mycotoxins). They are the main need for an effective and comprehensive commercial decontamination application. This review brings details on O 3 formation energy sources, its application conditions (concentration / time of exposure), container characteristics (volume / material type / sealed or hermetic) and effectiveness for different food (type / contamination level / batch size/moisture content). From the studies and data reported, ozone has shown to be an efficient green agent for combined multi-decontamination, thus prolonging the food storage and shelf life. It does not cause/produce adverse effects on food quality.

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“…Ozone has previously been evaluated for the control of various diseases arising in the post-harvest and for other uses, especially in storage (removes ethylene, purifies the air, removes odours) [10][11][12][13][14]. Some commercial uses were recorded for some products such as apples, cherries, carrots, onions and potatoes.…”

Section: Introductionmentioning

confidence: 99%

Determination of qualitative working indices of equipment for decontamination of horticultural product exterior surfaces using ozone in aqueous solution

Sorică¹,

Pirnă²,

Sorică³

et al. 2017

Engineering for Rural Development

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Abstract. In fresh state, fruits and vegetables might be subjected to some optional pathogenic microorganisms such as bacteria, yeasts and molds. The activity of these microorganisms upon horticultural products can conduct to losses within the storage process or even food-borne diseases with effects on consumer health. In this respect, a low microbiological load at the beginning of the refrigeration process is a must in order to obtain a bigger acceptable duration for the storage of the horticultural products. Within various decontamination methods used for this purpose, the use of ozone has a great potential. In gaseous or in aqueous solution, ozone is used to reduce microbial populations as an alternative to chemical decontamination, being approved for use as an antimicrobial agent in food in 2001 (US FDA). As an antimicrobial agent, ozone leaves no residues, completely broken down into diatomic oxygen in a period between 2 and 30 minutes. The oxidation capacity of ozone is 1.5 times higher than chlorine and 3,000 times higher than that of hypochlorous acid (HOCl). The contact times required for carrying antimicrobial action are usually 4-5 times lower than in the case of chlorine. In this context, the paper presents experimental researches on the possibility of using ozone in aqueous solution, within the conditioning technologies of horticultural products, by investigating the qualitative working indices of an experimental model of equipment for decontamination of horticultural product exterior surfaces.

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Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone

Cited by 116 publications

References 21 publications

Efficacy of ozone to reduce microbial populations in date fruits

Efficacy of ozone to reduce microbial populations in date fruits

Effectiveness of Ozone Gas Application Methods against Combined Multi-Contaminants in Food

Determination of qualitative working indices of equipment for decontamination of horticultural product exterior surfaces using ozone in aqueous solution

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