The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach

Papachristodoulou, Michalis; Κουκουνάρας, Αθανάσιος; Siomos, Anastasios S.; Liakou, Aglaia; Gerasopoulos, Dimitrios

doi:10.1111/jfpp.13404

Cited by 31 publications

(19 citation statements)

References 45 publications

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“…These results agreed with those of Papachristodoulou et al. (2018), who showed that aqueous ozone decreased Gram‐ and Enterobacteriaceae sp. loads on fresh‐cut melon during the first 5 days of storage.…”

Section: Resultssupporting

confidence: 93%

“…With an increase in storage time, the respiratory rates of all groups decreased gradually, and there was no significant difference between groups at the later stages of storage. The effect of aqueous ozone on the respiration rate of fresh‐cut products is controversial (Chauhan, Raju, Ravi, Singh, & Bawa, 2011; Papachristodoulou et al., 2018). It is possible that the effect of ozone water on the respiration rate depends on several factors, such as the type of vegetal tissue, product variety, dose, treatment time, and temperature (Silveira et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

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Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage

Liu

Chen

Jiang

et al. 2020

Food Science & Nutrition

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The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial growth and quality attributes of fresh‐cut cabbage during storage at 4°C for 12 days was evaluated. The pesticide residue removal effect of aqueous ozone treatment for 5 min was also determined. The results show that the growth rates of aerobic bacteria, coliforms, and yeasts were significantly inhibited (p < .05) by aqueous ozone treatment during storage; treatment for 10 min showed the greatest inactivation of bacteria, coliforms, and molds. Aqueous ozone stimulated initial respiratory metabolism compared with that of the control. Aqueous ozone treatments reduced ethylene production and improved the overall quality of fresh‐cut cabbage. In addition, the effect of aqueous ozone treatment for 5 min on the removal of trichlorfon, chlorpyrifos, methomyl, dichlorvos, and omethoate from fresh‐cut cabbage was greater (p < .05) than that of the control. These results indicate that aqueous ozone treatment for 5 min could be an economic and effective method to remove pesticide residues and enhance the storability of fresh‐cut cabbage.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage

Liu

Chen

Jiang

et al. 2020

Food Science & Nutrition

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“…The natural contamination of raw vegetables is normally high due to the close association with soil, and there is a high risk for contamination through irrigation water [26]. RTE vegetables, including leafy vegetables, are often contaminated with a large microbial population, typically in the range 5 to 7 log CFU/g [27,28]. Washing of fresh produce with tap water is frequently applied in an attempt to remove soil and microorganisms.…”

Section: The Rte Seafood Trend From a Food Safety Perspectivementioning

confidence: 99%

The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood

2019

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Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers’ perception of convenience. Products that are subjected to mild processing and products that do not require additional heating prior to consumption are eaten by an increasing proportion of the population, including people that are more susceptible to foodborne disease. Worldwide, seafood is an important source of foodborne outbreaks, but the exact burden is not known. The increased interest in seafood products for raw consumption introduces new food safety issues that must be addressed by all actors in the food chain. Bacteria belonging to genus Aeromonas are ubiquitous in marine environments, and Aeromonas spp. has held the title “emerging foodborne pathogen” for more than a decade. Given its high prevalence in seafood and in vegetables included in many RTE seafood meals, the significance of Aeromonas as a potential foodborne pathogen and a food spoilage organism increases. Some Aeromonas spp. can grow relatively uninhibited in food during refrigeration under a broad range of pH and NaCl concentrations, and in various packaging atmospheres. Strains of several Aeromonas species have shown spoilage potential by the production of spoilage associated metabolites in various seafood products, but the knowledge on spoilage in cold water fish species is scarce. The question about the significance of Aeromonas spp. in RTE seafood products is challenged by the limited knowledge on how to identify the truly virulent strains. The limited information on clinically relevant strains is partly due to few registered outbreaks, and to the disputed role as a true foodborne pathogen. However, it is likely that illness caused by Aeromonas might go on undetected due to unreported cases and a lack of adequate identification schemes. A rather confusing taxonomy and inadequate biochemical tests for species identification has led to a biased focus towards some Aeromonas species. Over the last ten years, several housekeeping genes has replaced the 16S rRNA gene as suitable genetic markers for phylogenetic analysis. The result is a more clear and robust taxonomy and updated knowledge on the currently circulating environmental strains. Nevertheless, more knowledge on which factors that contribute to virulence and how to control the potential pathogenic strains of Aeromonas in perishable RTE seafood products are needed.

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“…Ultrasound can be combined with other technologies such as ozone to enhance the efficiency at the industrial level, thereby reducing processing time. Ozone has been recognized as a "Generally Safe Substance" (GRAS) (Khadre, Yousef, & Kim, 2001;KIM, Yousef, & Chism, 1999) due to its capacity of effectively inactivating bacteria, viruses, fungi and mycotoxins without harmful residues (Coll Cardenas, Andres, Giannuzzi, & Zaritzky, 2011;Papachristodoulou, Koukounaras, Siomos, Liakou, & Gerasopoulos, 2018). Ozone processing has been found to be effective in extending the shelf-life of oranges, raspberries, grapes, pears and apples (Skog & Chu, 2001).…”

Section: Introductionmentioning

confidence: 99%

Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage ( Brassica Oleracea L. Var. Capitata )

Traoré

Sun

Gan

et al. 2020

J. Food Process. Preserv.

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Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. The combination of these technologies has been reported to be beneficial in inactivating microorganisms from fruits and vegetables. However, treatment conditions and mechanisms of action of these technologies can affect vegetables or fruits structure as well as their phytochemical components. This study therefore, aimed to evaluate the antimicrobial capacity of ultrasound and ozone alone or combined on artificially inoculated cabbage with E. coli and Salmonella. The impact of these decontamination processes on cabbage intercellular structure, pH, total phenol, total flavonoid and antioxidant activities were also determined. Results showed that the combination treatment significantly inactivated populations of artificially inoculated E. coli and Salmonella compared to individual processing. The inactivation effectiveness was greatly enhanced with increased ozone concentration (1.5 mg/L) and processing time, with no detectable bacteria in the washing water after only 8 min of treatment. Furthermore, ultrasound treatment alone for 8 min led to improved cabbage content of phenol, flavonoid and antioxidant activity without affecting its intercellular structure. However, the combination treatment exerted a slight decrease of these components though not statistically significant compared to untreated samples. A significant decrease was observed with the longest exposure time (20 min). We conclude that ultrasound individual treatment or its combination with ozone can be used as sanitizer to not only reduce microorganisms from fresh cabbage but also maintain its appearance quality and improve its bioactive properties and antioxidant activity. Practical applications This study was conducted to evaluate the inactivation effectiveness of ultrasound and ozone on inoculated cabbage leaves. To make an effective disinfection on the leaves, US and ozone have been combined, which resulted in a reduction of treatment time and maintenance of the bioactive compounds, the antioxidant activity and How to cite this article: Traore MB, Sun A, Gan Z, et al. Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage (Brassica

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The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach

Cited by 31 publications

References 45 publications

Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage

Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage

The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood

Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage ( Brassica Oleracea L. Var. Capitata )

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