Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)
Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)
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DOI：
10.1016/j.foodcont.2012.09.018
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发表时间：
2013-04-01
期刊：
影响因子：
6
通讯作者：
Bezirtzoglou, E.
中科院分区：
文献类型：
--
作者：
Alexopoulos, A.;Plessas, S.;Bezirtzoglou, E.
生蔬菜通常受到各种微生物的污染。收获后的微生物群差异很大，反映了环境和处理条件，并可能危及产品的安全性和消费者的健康。在漂白剂溶液中浸泡或漂洗蔬菜是零售商和餐饮公司常用的一种做法，以尽量减少蔬菜表面的初始细菌负荷。在饱和臭氧的水中冲洗或浸泡蔬菜可能是一种环保和安全的替代方法，因为不会形成有害的副产品或残留物。生菜（Lactuca sativa）和甜椒（Capsicum annuum）在氯化水（20ppm）中浸泡15 min后，总微生物数量减少1倍。将蔬菜浸泡在臭氧预饱和的水中（0.5 mg/L）没有任何影响，因为总微生物数量减少了约0.5 log。当蔬菜连续浸泡在臭氧化（0.5 mg/L）水中时，卫生处理最有效，导致前15分钟微生物负荷减少约2 log， 30分钟后减少3.5 log。在甜椒的情况下取得了最好的结果，因为它光滑均匀的表面允许更高的臭氧效率。连续臭氧化试验中的细菌还原动力学通过基于威布尔的模型得到了满意的拟合，从而更好地优化了过程。(C) 2012 Elsevier Ltd.版权所有。
Raw vegetables are usually contaminated by a variety of microorganisms. Post-harvest microflora differs considerably, reflecting environmental and handling conditions and might compromise the safety of the product and the consumer's health.Dipping or rinsing of vegetables in bleach solution is a common practice employed by the retailers and catering companies in order to minimize the initial bacterial load on the surface of vegetables. Rinsing or dipping vegetables in water saturated with ozone could be an alternative environmental friendly and safer process since no harmful by-products or residues are formed.Lettuce (Lactuca sativa) and bell peppers (Capsicum annuum) dipped in chlorinated water (20 ppm) resulted in 1 log decrease of the total microbial count in the first 15 min. Immersing of vegetables in water pre-saturated with ozone (0.5 mg/L) did not make any difference because the total microbial count decreased approximately 0.5 log for the same time. Sanitation treatments were most effective when vegetables were dipped in continuously ozonated (0.5 mg/L) water, leading at about 2 log of microbial load decrease in the first 15 min and 3.5 log after 30 min of exposure. The best results were achieved in the case of bell pepper, as its smooth uniform surface allows higher ozone effectiveness. Bacteria reduction kinetics in continuous ozonation trials were fitted satisfactorily by a Weibull-based model allowing a better optimization of the process. (C) 2012 Elsevier Ltd. All rights reserved.