Use of Ozone to Inactivate Microorganisms on Lettuce

Kim, Jin-Gab; Yousef, Ahmed E.; Chism, Grady W.

doi:10.1111/j.1745-4565.1999.tb00231.x

Cited by 200 publications

(112 citation statements)

References 14 publications

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“…O ozônio pode evitar e/ou inibir o desenvolvimento dos fungos potencialmente aflatoxigênicos (ALENCAR et al, 2012) e, consequentemente, diminuir o risco de produção de aflatoxinas. Encontram-se, na literatura, diversos relatos que descrevem o efeito do ozônio sobre microrganismos, dentre os quais, os fungos dos gêneros Aspergillus, Fusarium, Geotrichum, Myrothecium, Alternaria, Penicillium, Botrytis e Mucor (RAILA et al, 2006;WU et al, 2006;ZOTTI et al, 2008), além de vírus, protozoários e bactérias (KIM et al, 1999a;KHADRE et al, 2001;AGUAYO et al, 2006;ÖZTEKIN et al, 2006). A inativação de microrganismos pelo ozônio, segundo Cullen et al (2009), é atribuída, principalmente, à ruptura do envoltório celular e posterior dispersão dos constituintes citoplasmáticos, uma vez que esse gás apresenta alto potencial oxidativo.…”

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Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Roberto

Alencar

Ferreira

et al. 2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade Ozone saturation in a column containing peanut kernels and the effect on quality ResumoObjetivou-se com este trabalho avaliar o processo de saturação do ozônio em coluna contendo amendoim e o efeito na qualidade de produto. Utilizaram-se grãos com teor de umidade em torno de 6,8% (b.u.), acondicionados em recipientes cilíndricos de PVC, com 1,10 m de altura e 15 cm de diâmetro. O gás, nas concentrações de 1,59 e 2,78 mg L -1 , foi injetado na base da coluna e os valores adotados de altura da coluna de grãos foram de 0,25, 0,50 e 0,75 m. Determinaram-se os tempos e as concentrações de saturação e avaliou-se a qualidade dos grãos ozonizados. Para os grãos ozonizados na concentração de 1,59 mg L -1 , obteve-se tempo de saturação na faixa entre 222 e 449 min. No que tange à relação C Sat /C 0 , obtiveram-se valores entre 0,32 e 0,48. Com relação aos grãos submetidos à ozonização na concentração de 2,78 mg L -1 , obteve-se tempo de saturação na faixa entre 78 e 251 min. No que se refere à relação C Sat /C 0 , para a concentração inicial de 2,78 mg L -1 , os valores permaneceram entre 0,46 e 0,81. É possível concluir, a partir dos resultados obtidos, que, à medida que se aumenta a altura da coluna de grãos de amendoim, há aumento do tempo de saturação e decréscimo da concentração de saturação. Não houve alteração na qualidade do produto durante o processo de ozonização. Palavras-chave:Ozonização; Saturação; Alteração qualitativa. SummaryThe objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L -1 , a temperature of 25 °C and a gas flow rate of 5.0 L min -1 . The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L -1 , saturation times ranging between 222 and 449 min were obtained. Regarding the C Sat /C 0 ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L -1 , saturation times between 78 and 251 min were obtained, and the C Sat /C 0 ratio for an initial concentration of 2.78 mg L -1 was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change i...

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Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Roberto

Alencar

Ferreira

et al. 2016

Braz. J. Food Technol.

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show abstract

“…Ozone is a strong oxidizing agent with the ability to decrease numbers of bacteria and fungi for extensive range of uses (Kim et al, 1999). The effectiveness of aqueous and gaseous ozone on killing of microbes is well known, and it can be considered as a potential alternative method for the control of microbial growth in the vase solution of cut flowers.…”

Section: Introductionmentioning

confidence: 99%

Responses of Dendrobium 'darrenn glory' and Mokara 'calypso jumbo' orchids to 1-methylcyclopropene and aqueous ozone postharvest treatments

Almasi¹,

Mohamed

Anwar

et al. 2015

Bragantia

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Orchids possess a very special place amongst ornamental plants. But high ethylene sensitivity and early flower senescence of orchid result in a short vase life and rapid quality deterioration which is of great concern for the growers, traders and consumers. An attempt was made to study the influence of 1-methylcyclopropene (1-MCP) (0 and 300 nL L ) in prolonging vase life and maintaining quality of two cut orchid hybrids Dendrobium 'Darren Glory' (DDG) and Mokara "Calypso Jumbo" (MCJ). Results showed that orchid hybrids exhibited differences in their ethylene sensitivity, vase life, 1-aminocyclopropane-1-carboxylic acid (ACC) content and ACC oxidase activities. Pre-treatment with 1-MCP resulted in reduced ethylene production, vase life, ACC content and ACC oxidase activities, but increased bud opening %. Pre-treatment with аquеous ozone failed to influence all those parameters except bud opening %. Interaction effects of hybrid and 1-MCP were significant for ethylene production, hybrid and ozone for vas life, 1-MCP and ozone for bud opening %, and hybrid, 1-MCP and ozone for ethylene production and vase life. Aqueous ozone markedly contributed to the inhibition of microbial growth in vase solution. Pre-treatment of the cut orchid flowers with 300 nL L -1 1-MCP, followed by using 5.2 mg L -1 aqueous ozone as the vase solution could be recommended to maintain quality and extend vase life of both the DDG and MCJ orchid hybrids.

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“…Ozone has previously been evaluated for the control of various diseases arising in the post-harvest and for other uses, especially in storage (removes ethylene, purifies the air, removes odours) [10][11][12][13][14]. Some commercial uses were recorded for some products such as apples, cherries, carrots, onions and potatoes.…”

Section: Introductionmentioning

confidence: 99%

Determination of qualitative working indices of equipment for decontamination of horticultural product exterior surfaces using ozone in aqueous solution

Sorică¹,

Pirnă²,

Sorică³

et al. 2017

Engineering for Rural Development

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Abstract. In fresh state, fruits and vegetables might be subjected to some optional pathogenic microorganisms such as bacteria, yeasts and molds. The activity of these microorganisms upon horticultural products can conduct to losses within the storage process or even food-borne diseases with effects on consumer health. In this respect, a low microbiological load at the beginning of the refrigeration process is a must in order to obtain a bigger acceptable duration for the storage of the horticultural products. Within various decontamination methods used for this purpose, the use of ozone has a great potential. In gaseous or in aqueous solution, ozone is used to reduce microbial populations as an alternative to chemical decontamination, being approved for use as an antimicrobial agent in food in 2001 (US FDA). As an antimicrobial agent, ozone leaves no residues, completely broken down into diatomic oxygen in a period between 2 and 30 minutes. The oxidation capacity of ozone is 1.5 times higher than chlorine and 3,000 times higher than that of hypochlorous acid (HOCl). The contact times required for carrying antimicrobial action are usually 4-5 times lower than in the case of chlorine. In this context, the paper presents experimental researches on the possibility of using ozone in aqueous solution, within the conditioning technologies of horticultural products, by investigating the qualitative working indices of an experimental model of equipment for decontamination of horticultural product exterior surfaces.

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Use of Ozone to Inactivate Microorganisms on Lettuce

Cited by 200 publications

References 14 publications

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Responses of Dendrobium 'darrenn glory' and Mokara 'calypso jumbo' orchids to 1-methylcyclopropene and aqueous ozone postharvest treatments

Determination of qualitative working indices of equipment for decontamination of horticultural product exterior surfaces using ozone in aqueous solution

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