Microbiological Aspects of Ozone Applications in Food: A Review

Khadre, M.A.; Yousef, Ahmed E.; Kim, J.-G.

doi:10.1111/j.1365-2621.2001.tb15196.x

Cited by 683 publications

(497 citation statements)

References 73 publications

Supporting

Mentioning

429

Contrasting

Unclassified

Order By: Relevance

“…The resulting poor gas dissolution reduces the contact time, leading to a lower inactivation rate (Patil et al, 2009). The antibacterial efficacy of ozone was greater when target microorganisms were suspended in pure water or simple buffers than in complex systems (Khadre, Yousef & Kim, 2001). The mechanism for inactivation of microorganisms by ozone is due to its high oxidation-reduction potential.…”

Section: Discussionmentioning

confidence: 97%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

112

View full text Add to dashboard Cite

This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10 6 CFU mL -1 ) as a challenge microorganism was treated with ozone at 75-78µg mL -1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500m or 1mm sieves. Fast inactivation rates for total reduction of E. coli were achieved in model orange juice (60 seconds) and in juice with low pulp content (6 min). However, in unfiltered juice inactivation was achieved after 15-18 min. This indicated that juice organic matter interferes with antibacterial activity of gaseous ozone. The effect of prior acid (pH 5.0) exposure of E. coli strains on the inactivation efficacy of ozone treatment was also investigated. There was a strain effect observed, where prior acid exposure resulted in higher inactivation times in some cases by comparison with the control cells.However, the overarching influence on inactivation efficacy of ozone was related to the pulp content. Generally, the applied gaseous ozone treatment of orange juice resulted in a population reduction of 5 log cycles.Key words: Escherichia coli, ozone, non-thermal inactivation, acid exposure, orange juice, microbial kinetics Industrial relevance: To facilitate the preservation of unstable nutrients many juice processors have investigated alternatives to thermal pasteurisation, including unpasteurised short shelf life juices with high retail value. This trend has continued within the European Union. However within the US recent regulations by the FDA have 3 required processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Pathogenic E. coli may survive in acid environments such as fruit juices for long periods. This study demonstrates that the use of ozone as a non-thermal technology is effective for inactivation of E. coli and acid exposed E. coli in orange juice. Information on the design of the ozone treatment for inactivation of E. coli which results into safe juice products is also among the main outputs of this work. Ozone auto-decomposition makes this technology safe for fruit juice processing.4

show abstract

Section: Discussionmentioning

confidence: 97%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

112

View full text Add to dashboard Cite

show abstract

“…O ozônio pode evitar e/ou inibir o desenvolvimento dos fungos potencialmente aflatoxigênicos (ALENCAR et al, 2012) e, consequentemente, diminuir o risco de produção de aflatoxinas. Encontram-se, na literatura, diversos relatos que descrevem o efeito do ozônio sobre microrganismos, dentre os quais, os fungos dos gêneros Aspergillus, Fusarium, Geotrichum, Myrothecium, Alternaria, Penicillium, Botrytis e Mucor (RAILA et al, 2006;WU et al, 2006;ZOTTI et al, 2008), além de vírus, protozoários e bactérias (KIM et al, 1999a;KHADRE et al, 2001;AGUAYO et al, 2006;ÖZTEKIN et al, 2006). A inativação de microrganismos pelo ozônio, segundo Cullen et al (2009), é atribuída, principalmente, à ruptura do envoltório celular e posterior dispersão dos constituintes citoplasmáticos, uma vez que esse gás apresenta alto potencial oxidativo.…”

unclassified

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Roberto

Alencar

Ferreira

et al. 2016

Braz. J. Food Technol.

View full text Add to dashboard Cite

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade Ozone saturation in a column containing peanut kernels and the effect on quality ResumoObjetivou-se com este trabalho avaliar o processo de saturação do ozônio em coluna contendo amendoim e o efeito na qualidade de produto. Utilizaram-se grãos com teor de umidade em torno de 6,8% (b.u.), acondicionados em recipientes cilíndricos de PVC, com 1,10 m de altura e 15 cm de diâmetro. O gás, nas concentrações de 1,59 e 2,78 mg L -1 , foi injetado na base da coluna e os valores adotados de altura da coluna de grãos foram de 0,25, 0,50 e 0,75 m. Determinaram-se os tempos e as concentrações de saturação e avaliou-se a qualidade dos grãos ozonizados. Para os grãos ozonizados na concentração de 1,59 mg L -1 , obteve-se tempo de saturação na faixa entre 222 e 449 min. No que tange à relação C Sat /C 0 , obtiveram-se valores entre 0,32 e 0,48. Com relação aos grãos submetidos à ozonização na concentração de 2,78 mg L -1 , obteve-se tempo de saturação na faixa entre 78 e 251 min. No que se refere à relação C Sat /C 0 , para a concentração inicial de 2,78 mg L -1 , os valores permaneceram entre 0,46 e 0,81. É possível concluir, a partir dos resultados obtidos, que, à medida que se aumenta a altura da coluna de grãos de amendoim, há aumento do tempo de saturação e decréscimo da concentração de saturação. Não houve alteração na qualidade do produto durante o processo de ozonização. Palavras-chave:Ozonização; Saturação; Alteração qualitativa. SummaryThe objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L -1 , a temperature of 25 °C and a gas flow rate of 5.0 L min -1 . The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L -1 , saturation times ranging between 222 and 449 min were obtained. Regarding the C Sat /C 0 ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L -1 , saturation times between 78 and 251 min were obtained, and the C Sat /C 0 ratio for an initial concentration of 2.78 mg L -1 was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change i...

show abstract

“…Inaktywacja drobnoustrojów przez ozon polega na utlenianiu ważnych komponentów błon komórkowych oraz składników zawieszonych w cytoplazmie, podczas gdy promieniowanie UV oddziałuje na DNA, prowadząc do zahamowania procesów replikacji i transkrypcji, a w konsekwencji do uniemożliwienia namnażania organizmów. Obie techniki stosuje się do sanityzacji takich produktów, jak warzywa, owoce i ryby [9,15].…”

Section: Wprowadzenieunclassified

Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat

Szosland-Fałtyn

Krolasik

Paziak-Domańska

2015

zntj

View full text Add to dashboard Cite

ZASTOSOWANIE PRZYJAZNYCH DLA ŚRODOWISKA TECHNIK DEZYNFEKCJI DO INAKTYWACJI CAMPYLOBACTER SP. W MIĘSIE DROBIOWYM S t r e s z c z e n i eCampylobacter uważany jest za jeden z głównych patogenów odpowiedzialnych za zatrucia pokarmowe, zwłaszcza po spożyciu mięsa drobiowego nieprawidłowo przechowywanego bądź poddanego niewłaściwej obróbce termicznej. Intensyfikuje się więc badania w kierunku poszukiwania technik dezynfekcyjnych bezpiecznych dla środowiska i skutecznie eliminujących ten patogen. W Zakładzie Jakości Żywności Instytutu Biotechnologii Przemysłu Rolno-Spożywczego w Łodzi podjęto badania, których celem było określenie skuteczności technik dezynfekcji ozonem i promieniowaniem UV w inaktywacji bakterii z rodzaju Campylobacter sp. na podłożu hodowlanym, a następnie w mięsie drobiowym. Wykazano, że oba czynniki dezynfekcyjne powodowały zmniejszenie liczby bakterii Campylobacter sp. W metodzie płytkowej stopień redukcji bakterii wynosił powyżej 2 log jtk/ml, niezależnie od szczepu i czynnika dezynfekującego. Stopień redukcji bakterii w mięsie drobiowym po 30-minutowym wyjaławia-niu wynosił od 0,19 log jtk/ml -szczep C. coli ATCC 43478 napromieniany UV do 1,16 log jtk/mlszczep C. jejuni (izolat własny) po działaniu ozonem. W zależności od czynnika wyjaławiającego: ozonu lub UV stopień redukcji przyjmował średnio wartości odpowiednio: 1,0 i 0,3 log jtk/ml. Z uwagi na otrzymane wyniki, zastosowanie tylko jednej z badanych technik dezynfekcji we wstępnym procesie oczyszczania mięsa drobiowego nie byłoby działaniem rekomendowanym. Natomiast ich użycie z innymi technikami dekontaminacji mogłoby zwiększyć efektywność sanityzacji i poprawić bezpieczeństwo mikrobiologiczne mięsa drobiowego, dlatego też celowe jest prowadzenie dalszych prac w tym kierunku.

show abstract

Microbiological Aspects of Ozone Applications in Food: A Review

Cited by 683 publications

References 73 publications

Inactivation of Escherichia coli in orange juice using ozone

Inactivation of Escherichia coli in orange juice using ozone

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat

Contact Info

Product

Resources

About