Authors: Bialka, Katherine L.¹; Demirci, Ali²

Source: Journal of Food Protection®, Volume 70, Number 5, May 2007 , pp. 1088-1092(5)

Publisher: International Association for Food Protection

Abstract:

The efficacy of ozone as a water additive for washing raspberries and strawberries was investigated. Pathogen-inoculated fruits were treated with aqueous ozone concentrations of 1.7 to 8.9 mg/liter at 20°C for 2 to 64 min, with an aqueous ozone concentration of 21 mg/liter at 4°C for 64 min, or with water as a control. Maximum pathogen reductions on raspberries were 5.6 and 4.5 log CFU/g for Escherichia coli O157:H7 and Salmonella, respectively, at 4°C, whereas reductions on strawberries were 2.9 and 3.3 log CFU/g for E. coli O157:H7 and Salmonella, respectively, at 20°C after 64 min. Washing with water (sparging with air as control) resulted in reductions of approximately 1 log CFU/g. The results presented here indicate that aqueous ozone may be useful as a decontaminant for small fruits.

Document Type: Research article

Affiliations: 1: Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, Pennsylvania 16802, USA 2: Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, Pennsylvania 16802, USA; The Huck Institutes of Life Sciences, Pennsylvania State University, University Park, Pennsylvania 16802, USA

Publication date: 2007-05-01

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