Survival of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected by Ozone and Treatment Temperature

Williams, Robert C.; Sumner, Susan; Golden, David A.

doi:10.4315/0362-028x-67.11.2381

Cited by 72 publications

(35 citation statements)

References 18 publications

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“…Komanapalli and Lau (1998) found that the cidal activity of ozone was greatly affected by the dose applied, the presence of ozonequenching proteins, and the type of challenge microorganisms. Williams et al, (2004) reported E. coli O157:H7 was inactivated in orange juice after a 75 min ozone treatment applied at ambient temperature, while in the present study faster inactivation rates within a period of 6 to 18 min were achieved. The possible reason for this could be the different ozone system as well as the different control parameters (i.e., flow rate of of 2.4 L min -1 and ozone concentration of 0.9g h -1 ) that were used for the Williams et al, (2004) inactivation studies.…”

Section: Discussionmentioning

confidence: 51%

“…Williams et al, (2004) reported E. coli O157:H7 was inactivated in orange juice after a 75 min ozone treatment applied at ambient temperature, while in the present study faster inactivation rates within a period of 6 to 18 min were achieved. The possible reason for this could be the different ozone system as well as the different control parameters (i.e., flow rate of of 2.4 L min -1 and ozone concentration of 0.9g h -1 ) that were used for the Williams et al, (2004) inactivation studies. In the present study, a previously optimized ozone flow rate was used which was lower than that employed by Williams et al, (2004).…”

Section: Discussionmentioning

confidence: 51%

“…The possible reason for this could be the different ozone system as well as the different control parameters (i.e., flow rate of of 2.4 L min -1 and ozone concentration of 0.9g h -1 ) that were used for the Williams et al, (2004) inactivation studies. In the present study, a previously optimized ozone flow rate was used which was lower than that employed by Williams et al, (2004). Flow rate was previously determined to be a critical factor, at high flow rates a small number of large bubbles are produced, which rise to the liquid surface quickly, thereby escaping the medium quickly.…”

Section: Discussionmentioning

confidence: 99%

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Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

112

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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

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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 99%

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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

“…The most commonly used method remains thermal pasteurization; however, UV-light treatment and ozone treatment have also been explored (Duffy et al, 2000;Harrington and Hills, 1968;Koutchma et al, 2004;Williams et al, 2004;. Regardless of the method used, the juice processor must validate that the process used will achieve the prescribed 5-log reduction with the juice processed in the specific equipment used.…”

Section: Remediationmentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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“…Other investigators found that ozone inactivated E. coli O157:H7 in apple cider and orange juice, and Salmonella Typhimurium on beef carcass surfaces, respectively (18,19). Yuk et al (20) reported that treatments of combined ozone and organic acids significantly decreased populations of E. coli O157:H7 compared with each treatment alone, among which 3 ppm ozone with 1% citric acid had the highest efficiency with more than two log reduction for 1 min of treatment in lettuce.…”

Section: )mentioning

confidence: 99%

Reduction of Microflora in the Manufacture of Saengshik by Hygienic Processing

Bang¹,

Eom²,

Oh³

2007

JFN

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This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 (log 10 CFU/g), respectively (p<0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 (log 10 CFU/g) for TAB, YM and coliforms, respectively (p<0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p<0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level (log 10 CFU/g), respectively (p<0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or 4 o C), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.

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Survival of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected by Ozone and Treatment Temperature

Cited by 72 publications

References 18 publications

Inactivation of Escherichia coli in orange juice using ozone

Inactivation of Escherichia coli in orange juice using ozone

Salmonella and Tomatoes

Reduction of Microflora in the Manufacture of Saengshik by Hygienic Processing

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