Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone

摘要: Berries represent an important fresh food commodity but are also used as dried or frozen ingredients added to many foods. Due a number of foodborne outbreaks linked berries, the microbial safety berry products has become major issue. The effect gaseous ozone against selected strains was investigated in present study at laboratory scale. Among all tested conditions, 30 min treatment with 6 % wt/wt (ca. 80 g/m3) delivered highest reductions on strawberries: 2.1, 1.5, 1.8 and 3.3-log were achieved for Salmonella, E. faecium, MNV-1 MS2, respectively. For strawberries, short exposure 5 gas resulted 1.6, 0.7, 0.7 1.8-log Salmonella appeared be more sensitive than its surrogate faecium. Compared resistant thus may suitable human norovirus validating efficiency. No sensorial differences detected after treatment. Inactivation results using berries reported first time study. Guidelines reporting data proposed help ensure reproducibility experimental transparency inactivation studies. Data collected support potential use sustainable decontamination technology strawberries different stages processing. Further optimization pilot plant scale setting is needed facilitate future application during minimal processing berries.