EFFECTS OF OZONE WASH FOR INACTIVATION OF S. TYPHIMURIUM AND BACKGROUND MICROBIOTA ON LETTUCE AND PARSLEY

Basit Öğe Kaydı
dc.contributor.authorSengun, Ilkin Yucel
dc.date.accessioned2019-10-27T22:09:02Z
dc.date.available2019-10-27T22:09:02Z
dc.date.issued2013
dc.departmentEge Üniversitesien_US
dc.description.abstractExperiments were done with ozonated water to evaluate its efficacy in reducing the numbers of Salmonella Typhimurium and total mesophilic aerobic bacteria (TMAB) on vegetables and in improving their storage quality. Ozonated water (0.5, 1.0 and 1.5ppm) treatment for 3, 5 and 10min caused reductions in the number of TMAB of lettuce and parsley samples ranging between 0.48-1.25 and 0.40-1.03log units, respectively. The counts of S.Typhimurium on inoculated lettuce samples were reduced by ozonated water in the range of 1.14-3.06 log units reductions, while 0.28-2.57 log units reductions were achieved for parsley samples. On the other hand, the effect of tap water in reducing TMAB and S.Typhimurium counts was found ranging between 0.10-1.20 and 0.44-0.60 log units, respectively. Reduction capacity of ozonated water (1.5ppm/5min) on microbial population was also tested in a school kitchen and results were similar with the laboratory findings (P>0.05). To determine the effects of ozonated water on the storage quality of the samples, TMAB and mold-yeast counts of vegetables were investigated during the storage period at 4C for 15 days. Results of the study showed that ozonated water is mainly useful for reducing S.Typhimurium cells from vegetables. Practical ApplicationsConventional ozone generators, which needs compressors, air dryers, oxygen concentrators and ozone injectors, are too bulky to be used, in point-of-installations. On the other hand, in ozo-pen system, technology developed in recent years, ozone can be produced directly from the water to be treated itself instead of producing ozone from a dry air or dry oxygen gas source, and the system only needs handheld ozone generator, portable container and water. This study showed that ozonated water, which can be produced practically by ozone probes in a small scale and also at household levels, is a good alternative for improving microbiological quality of fresh produce.en_US
dc.description.sponsorshipEge University, Research FoundationEge Universityen_US
dc.description.sponsorshipThe financial support of Ege University, Research Foundation is gratefully acknowledged.en_US
dc.identifier.doi10.1111/jfs.12050
dc.identifier.endpage281en_US
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue3en_US
dc.identifier.startpage273en_US
dc.identifier.urihttps://doi.org/10.1111/jfs.12050
dc.identifier.urihttps://hdl.handle.net/11454/49271
dc.identifier.volume33en_US
dc.identifier.wosWOS:000325970500006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofJournal of Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEFFECTS OF OZONE WASH FOR INACTIVATION OF S. TYPHIMURIUM AND BACKGROUND MICROBIOTA ON LETTUCE AND PARSLEYen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu