Inactivation of Escherichia coli O157:H7 by ozone in different substrates

Souza, Stefania Márcia de Oliveira; Alencar, Ernandes Rodrigues de; Ribeiro, J. L.; Ferreira, Márcia de Aguiar

doi:10.1007/s42770-018-0025-2

Cited by 21 publications

(6 citation statements)

References 32 publications

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“…Supported by previous studies, a concentration of 0.25 mg.l -1 of dissolved ozone in water has a disinfecting effect of 99.99 % particularly on E. coli [14]. This level was reached after 120 min of ozonisation in distilled water, but not in potable water that required more than 120 min of ozonisation with G1, and was slightly exceeded after 150 min (0.26 mg.l -1 ).…”

Section: Ozone Generator G1mentioning

confidence: 64%

“…Results of ozonisation of potable and distilled water at 20 °C showed that the increase in O 3 level during ozonisation with G1 was more rapid in distilled water where the concentration of 0.25 mg.l -1 , that should be effective against E. coli [14], was reached after 120 min while in potable water after 150 min. Initial pH of this potable water (MC) a was 7.59 and of distilled water 7.06 and initial conductivity of potable water was 43.9 mS.m -1 and of distilled water 2.4 mS.m -1 .…”

Section: Discussionmentioning

confidence: 99%

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Ozonization of Water, Retention of Ozone and Devitalization of Escherichia Coli in Water By Ozone

et al. 2021

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The aim of this study was to observe the efficiency of ozone transferred by an airstone bubble diffuser, using two ozone generators with different output of ozone (5 g.h–1 ‒ G1; 15 g.h–1 ‒ G2). The retention of ozone in ozonised distilled and potable water and the devitalisation effects on E. coli in the water were also noted. Ozone was introduced to two types of potable water of different composition intended for mass consumption, (MC)a and (MC)b, distilled water, and well water intended for individual consumption. The devitalisation effect of ozone on E. coli in well water (WW) and added to potable and distilled water was observed. The results of our study showed that under the conditions used, the level of ozone during ozonisation with G1 increased more rapidly in distilled water and after termination of ozonisation, the retention of ozone in distilled water was a little lower in comparison with the potable water. The devitalisation of E. coli either naturally present in the water or added to it required the level of ozone close to or equal to 0.25 mg.l–1.

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Section: Ozone Generator G1mentioning

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Ozonization of Water, Retention of Ozone and Devitalization of Escherichia Coli in Water By Ozone

et al. 2021

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“…de Oliveira Souza et al. (2019) obtained a maximum detectable reduction in the population of E. coli upon ozone exposure in distilled water as compared to different milk formulations indicating the AO is an effective approach for controlling microbial contamination with regard to food safety.…”

Section: Factors Influencing Inactivation Efficiency Of Ozonementioning

confidence: 98%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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“…5A; Additional file 2: Table S1). Of these genes, 17 S1). Under low dose, several of these biofilm-associated genes were upregulated during the first and second hours, and then subsequently downregulated during the third hour.…”

Section: Effects Of O 3 On Genes Associated With Pathogenicity Stress Response and Defensesmentioning

confidence: 99%

“…Strategies including on-farm hygiene, decontamination by washing, film coating, prophage induction, and the use of chemical interventions that involve sodium hypochlorite (NaClO), sodium chlorite (NaClO 2 ), acidified NaClO 2 , acidified sodium benzoate (NaB), or peracetic acid (PAA) are common means for post-harvest control of bacterial contamination on fresh tomatoes and other types of vegetables [12][13][14]. Ozone gas (O 3 ) has been widely used decontaminating agent for eliminating E. coli O157:H7 and L. monocytogenes on various types of surfaces, including seeds, fresh fruits, as well as other organic and inorganic substrates such as milk and water [15][16][17][18]. However, the long-term impacts of such chemical intervention to potential acclimation, adaptation, and selection caused by chronic exposure to selective doses are often overlooked.…”

Section: Introductionmentioning

confidence: 99%

Responses of Escherichia coli and Listeria monocytogenes to ozone treatment on non-host tomato: Efficacy of intervention and evidence of induced acclimation

Reyes

Shu

Singh

et al. 2021

Preprint

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Because of the continuous rise of foodborne illnesses caused by the consumption of raw fruits and vegetables, effective post-harvest anti-microbial strategies are needed. This study evaluated the dose × time effects on the anti-microbial action of ozone (O 3 ) gas against the Gram-negative Escherichia coli O157:H7 and Gram-positive Listeria monocytogenes, which are common contaminants in fresh produce . The study on non-host tomato environment correlated the dose × time aspects of xenobiosis by examining the correlation between bacterial survival in terms of log-reduction and defense responses at the level of gene expression. In E. coli , low (1 µg O 3 /g of fruit) and moderate (2 µg O 3 /g of fruit) doses caused insignificant reduction in survival, while high dose (3 µg/g of fruit) caused significant reduction in survival in a time-dependent manner. In L. monocytogenes , moderate dose caused significant reduction even with short-duration exposure. Distinct responses to O 3 xenobiosis between E. coli and L. monocytogenes are likely related to differences in membrane and cytoplasmic structure and components. Transcriptome profiling by RNA-Seq showed that primary defenses in E. coli were attenuated after exposure to a low dose, while the responses at moderate dose were characterized by massive upregulation of pathogenesis and stress-related genes, which implied the activation of defense responses. More genes were downregulated during the first hour at high dose, with a large number of such genes getting significantly upregulated after 2 hr and 3 hr. This trend suggests that prolonged exposure led to potential adaptation. In contrast, massive downregulation of genes was observed in L. monocytogenes regardless of dose and exposure duration, implying a mechanism of defense distinct from that of E. coli . The nature of bacterial responses revealed by this study should guide the selection of xenobiotic agents for eliminating bacterial contamination on fresh produce without overlooking the potential risks of adaptation.

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Inactivation of Escherichia coli O157:H7 by ozone in different substrates

Cited by 21 publications

References 32 publications

Ozonization of Water, Retention of Ozone and Devitalization of Escherichia Coli in Water By Ozone

Ozonization of Water, Retention of Ozone and Devitalization of Escherichia Coli in Water By Ozone

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Responses of Escherichia coli and Listeria monocytogenes to ozone treatment on non-host tomato: Efficacy of intervention and evidence of induced acclimation

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