Efficacy of ozone application Efficacy of ozone application and disinfection treatments on pathogens in fresh-cut vegetables
Keywords:Ozone; Normal saline; Acetic acid; Sodium bicarbonate; potassium permanganate
Consumers and regulators are concerned about the safety of fruits, vegetables, salad, and other ready to eat (RTE) products. This includes preventing contamination from both pathogens and chemical contaminants. Novel industrial applications and improvements in ozone technology together with new regulatory actions. Ozone does not leave any residues on the treated produce and it is also accepted by many organic grower organizations. The purpose of this research was to investigate the disinfection efficacy of ozone (O(3)), normal saline, acetic acid, sodium bicarbonate, and potassium permanganate for reducing pathogen of fresh-cut kale, cantonese, cauliflower, red chili, and yard long bean. Furthermore, the decontamination efficacy and the effect of these technologies on physicochemical quality of vegetable samples were analyzed. Vegetable quality throughout the storage period (12 days) was determined to employ color and microbiological indexes, such as Salmonella spp. and Escherichia coli. O(3) was effective disinfection treatments on vegetable wash water, with a maximum microbial reduction of 1.0 log CFU mL(-1) after 15 min of 2 ppm. of ozone treatment. The advantages of this method are the use of much lower sanitizer doses and reduce the frequency of changing the water in the washing step at the packing house.
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