Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)

摘要: Abstract Raw vegetables are usually contaminated by a variety of microorganisms. Post-harvest microflora differs considerably, reflecting environmental and handling conditions might compromise the safety product consumer's health. Dipping or rinsing in bleach solution is common practice employed retailers catering companies order to minimize initial bacterial load on surface vegetables. Rinsing dipping water saturated with ozone could be an alternative friendly safer process since no harmful by-products residues formed. Lettuce (Lactuca sativa) bell peppers (Capsicum annuum) dipped chlorinated (20 ppm) resulted 1 log decrease total microbial count first 15 min. Immersing pre-saturated (0.5 mg/L) did not make any difference because decreased approximately 0.5 log for same time. Sanitation treatments were most effective when continuously ozonated water, leading at about 2 log 15 min 3.5 log after 30 min exposure. The best results achieved case pepper, as its smooth uniform allows higher effectiveness. Bacteria reduction kinetics continuous ozonation trials fitted satisfactorily Weibull-based model allowing better optimization process.