Use of ozone in a lettuce‐washing process: an industrial trial

Hassenberg, Karin; Idler, Christine; Molloy, Eleanor; Geyer, Martin; Plöchl, Matthias; Barnes, Jeremy

doi:10.1002/jsfa.2815

Cited by 36 publications

(26 citation statements)

References 21 publications

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“…However, once the vegetable was mixed with ozone OMBW, it easily lost its bactericidal activity, which was similar to the ordinary OW (Table 5). According to the evaluation experiments performed in a commercial lettuce washing facility, removing attached organic material from the leaves of vegetables by pre-washing was very important to prevent the reduction of dissolved ozone (Hassenberg et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Inatsu

Kitagawa

Nakamura

et al. 2011

FSTR

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Effectiveness of a novel developed sanitizer, stable ozone microbubble-containing water (ozone microbubble water; OMBW), on reducing 13 kinds of bacteria was evaluated in vitro. The effectiveness of dip inoculated Escherichia coli O157:H7 or naturally attached bacteria on four kinds of leafy vegetables was also evaluated. For the purpose of comparison, the effectiveness of gaseous ozone (GO), sodium hypochlorite solution (NaClO) and distilled water (DW) were also evaluated. A 5.0 to 7.4 log reduction of viable cells was observed in an in vitro study. In contrast, a 0.8 to 1.2 or 0.9 to 1.8 log CFU/g reduction in E. coli viable cells was observed after washing with OMBW or NaClO, respectively, for all tested leafy vegetables. No significant difference was observed in the effectiveness of OMBW, ozonated water (OW) and DW. No reduction of viable cells was observed after exposure of leaves to GO. Similar experimental results were observed with the naturally attached bacteria. No difference in color and appearance was observed with DW and other sanitizing treatments. These results suggest that the effectiveness of OMBW in surface decontamination of leafy vegetables is similar to that of OW.

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Section: Resultsmentioning

confidence: 99%

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Inatsu

Kitagawa

Nakamura

et al. 2011

FSTR

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“…Cantaloupes may be especially difficult to disinfect, even if fully immersed in the sanitizing solution, because of microbial attachment within inaccessible sites in the netting and stem scar . Hassenberg et al (2007) reported only a small decrease in the population of microorganisms in lettuce washed with ozonated water in a commercial lettuce-washing facility.…”

Section: Efficacy Of Commercial Washersmentioning

confidence: 97%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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“…Ozone surface treatment of fruit was reported to have minor effects on anthocyanin contents in strawberries [15] and blackberries [16] . There are numerous studies in the literature about the effect of ozone treatment on the safety and quality of iceberg lettuce, orange Juice, fresh cut green lettuce [17][18], Salmon -trout [19] and blackberry juice [20]. The use of ozone as a surface disinfectant of meats [21] and for the preservation of shrimps [22], broccoli sprouts [23] and Chicken [24] has been reported.…”

Section: Introductionmentioning

confidence: 99%

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

Muthukumar¹,

Muthukumar²

2014

Int. Jour. Appl. Bio-Eng.

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Listeria monocytogenes is a Gram positive ubiquitous psychrotrophic bacterium responsible for foodborne infections worldwide. L. monocytogenes is capable of growing at refrigeration temperatures in high salt and acid foods. In this study a response surface methodology was used to determine the effects and interactions of pH (4 to 10), temperature (4 ºC to 40 ºC) and ozonation time (5 seconds to 60 seconds) on the inactivation of L. monocytogenes strains ATCC 19115. The models were validated on Phosphate buffered saline inoculated with L. monocytogenes (10 8 CFU/mL) using a batch reactor. According to the study, the optimum pH and the temperature for the total inactivation of L. monocytogenes falls in the range of 4.5-7.5 and 4˚C-15˚C respectively. Analysis of Variance showed that the coefficient determination value (R 2 ) of L. monocytogenes inactivation was 0.9429. The study concluded that a 7 log reduction of L. monocytogenes can be successfully achieved by ozone exposure between 33 seconds and 49 seconds.

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Use of ozone in a lettuce‐washing process: an industrial trial

Cited by 36 publications

References 21 publications

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Salmonella and Tomatoes

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

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