Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach

摘要: The efficacy of “gaseous” ozone in reducing numbers and re-growth food-borne pathogens, (Escherichia coli Listeria spp.), on leafy salads was investigated using spinach. A preliminary vivo study showed 1-log reduction six strains E. two species spp. spinach exposed to 1 ppm for 10 min. range treatments were explored deliver optimal bacterial inactivation while maintaining the visual appearance (color) produce. Exposure a higher concentration shorter duration (10 2 min) significantly reduced viable counts by pathogens did not re-grow following treatment (over nine-day storage period). Impacts different. Approximately 10% pathogen population resistant treatment. We hypothesized that cell age may be one several factors responsible variation resistance. cells from older colonies demonstrated resistance subsequent experiments. Overall, we speculate gaseous constitutes basis an alternative customer-friendly method reduce food contamination produce is worth exploring pilot-scale industrial setting.