Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables
作者： Yasuhiro INATSU , Tomoko KITAGAWA , Nobutaka NAKAMURA , Susumu KAWASAKI , Daisuke NEI
DOI: 10.3136/FSTR.17.479
关键词: Distilled water 、 Food science 、 Ozone 、 Inoculation 、 Human decontamination 、 Botany 、 Hand sanitizer 、 Escherichia coli 、 Bacteria 、 Chemistry 、 Leafy vegetables
摘要: Effectiveness of a novel developed sanitizer, stable ozone microbubble-containing water (ozone microbubble water; OMBW), on reducing 13 kinds bacteria was evaluated in vitro. The effectiveness dip inoculated Escherichia coli O157:H7 or naturally attached four leafy vegetables also evaluated. For the purpose comparison, gaseous (GO), sodium hypochlorite solution (NaClO) and distilled (DW) were A 5.0 to 7.4 log reduction viable cells observed an vitro study. In contrast, 0.8 1.2 0.9 1.8 CFU/g E. after washing with OMBW NaClO, respectively, for all tested vegetables. No significant difference OMBW, ozonated (OW) DW. exposure leaves GO. Similar experimental results bacteria. color appearance DW other sanitizing treatments. These suggest that surface decontamination is similar OW.
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