Abstract
Ozonated water has been used as a strong antimicrobial agent against foodborne pathogens. In this study, the combined effect of low level ozonated water and different added components, including 0.2% starch and metal ions (1 mM CuCl2·2H2O and 0.1 mM AgNO3), on inactivation of Escherichia coli O157:H7 and Listeria monocytogenes was investigated. Treatment with 0.4 ppm ozonated water for 30 min resulted in a maximum log reduction in E. coli O157:H7 and L. monocytogenes compared to initial bacterial counts. The log reductions of bacteria in a starch solution containing ozonated water were slightly higher than those in ozonated water alone. Furthermore, the log reductions of E. coli O157:H7 (2.59 and 4.71 log cfu/mL) and L. monocytogenes (2.53 and 4.28 log cfu/mL) in a metal ion solution containing 0.2 and 0.4 ppm ozone for 30 min were significantly higher than those of the water and starch added groups (p < 0.05). These results indicate that a combination of ozonated water and metal ions may be useful as a antimicrobial agent.
Highlights
Many methods have been used to preserve and extend the shelf life of food
Because the ozonation level during food processing should be limited due to the intensive and offensive odor of ozone, we used a low level of ozonated water (
O157:H7 and L. monocytogenes counts in the water at ozone concentrations of 0.1, 0.2, and 0.4 ppm for 10 and 30 min exposures
Summary
Many methods have been used to preserve and extend the shelf life of food. Physical and chemical methods such as filtration, thermal treatment, and adding chemical agents to extend shelf life have been used to sanitize water and food systems [1]. Microbial contamination usually occurs at the surface of the food gap and linkage part in a food product line; so nontoxic agents should be applied properly to reduce microbes. Chlorine-based agents have often been used to sanitize produce and surfaces of food manufacturing equipment, as well as to reduce microbial populations in water applied for cleaning and packing operations [2,3,4]. Various preservation technologies, which are healthier for consumers, have been employed [6]
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