Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

“…This microorganism presented a 2 min lag time for 10 ppm ozone concentration; this time was lower than that observed for E. coli ATCC 11229 treated with the same ozone concentration, indicating that L. innocua ATCC 33090 would be more sensitive to ozone. The presence of the lag time in L. innocua ATCC 33090 response is in agreement with the results reported by other authors, who observed a 2 min lag time for L. innocua NCTC 11288 in orange juice treated with 0.098 mg/min/mL ozone (Patil et al, 2010b). However, L. innocua ATCC 33090 survival curve during treatment with 18 ppm ozone showed a sigmoid inactivation pattern with lack of lag time.…”

“…Pure oxygen was supplied via an oxygen cylinder (Oxigena Central, Argentina) at 0.62 bar regulated by a control valve (model LRP-1/4-2.5, Festo, Argentina) and the flow rate was controlled at 5 L/min using a rotameter (UNITEK, Mar del Plata, Argentina). The setup of the ozone processing equipment was similar to that reported by Tiwari, O'Donnell, Patras, Brunton and Cullen (2009b) and Patil et al (2010b). The ozone generator was connected to a bubble column (0.1 m in diameter and 0.24 m in height) with an inbuilt diffuser to sparge gaseous ozone into the liquid phase.…”

“…The FDA's approval of ozone as a direct additive to food in 2001 led to the application of ozone for processing of various fruit juices, including apple cider (Steenstrup & Floros, 2004), apple juice (Choi et al, 2012;Patil, Valdramidis, Tiwari, Cullen & Bourke, 2011;Patil et al, 2010a), orange juice (Patil, Bourke, Frías, Tiwari & Cullen, 2009;Patil, Valdramidis, Cullen, Frias & Bourke, 2010b;Tiwari, Muthukumarappan, O'Donnell & Cullen, 2008a,b), blackberry juice (Tiwari, O'Donnell, Brunton & Cullen, 2009a) and tomato juice (Tiwari, O'Donnell, Brunton and Cullen, 2009a). Regarding apple juice and cider, guidance for industry was issued by the FDA (United States Food, Administration Drug & USFDA., 2004) establishing processing and compositional factors needed to be controlled to ensure the efficacy of the ozonation process.…”

CONTRIBUTION OF OZONE, pH AND TEMPERATURE IN THE INACTIVATION OF A FOODBORNE PATHOGEN Listeria monocytogenes- A STUDY USING RESPONSE SURFACE METHODOLOGY

“…Effective inactivations of L. monocytogenes to ozone exposure than other pathogenic microorganisms were well studied by Restaino et al, [40] who reported that even in the presence or absence of organic material, L. monocytogenes was more sensitive to ozonated water than the other Gram-positive and Gram-negative bacteria. This study produced unique results of inactivating the Gram-positive L. monocytogenes exposed less than 60 seconds where many authors have obtained the same results by exposing more than a minute [33] IV. CONCLUSION In conclusion, L. monocytogenes at an initial population of 8 log CFU/mL were inactivated using ozone.…”

Ozonização como método alternativo na conservação de morango produzido em sistema orgânico

“…O morango é consumido predominantemente in-natura, mas uma considerável quantidade é utilizada na indústria, para produção de geléias e sucos, CALVETE et al, 2008 WU et al, 2006;ZOTTI et al, 2009;ALENCAR et al, 2013), além do vírus, e bactérias (KIM et al, 1999;KHADRE et al, 2001;OSKAN et al, 2011;AGUIRRE;CÁNOVAS, 2013;ALEXOPOULOS et a., 2013 FLOROS, 2004;AKBAS et al, 2008;PATIL et al, 2010;TORLAK et al, 2013).…”