Modelling microbial load reduction in foods due to ozone impact

被引：14

作者：

Alexandre, Elisabete M. C. ^{[1
]}

Brandao, Teresa R. S. ^{[1
]}

Silva, Cristina L. M. ^{[1
]}

机构：

[1] Univ Catolica Portuguesa, Escola Super Biotecnol, CBQF, P-4200072 Porto, Portugal

来源：

11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) | 2011年 / 1卷

关键词：

Ozone; microbial contamination; fruits and vegetables; modelling; ESCHERICHIA-COLI O157-H7; LISTERIA-MONOCYTOGENES; OZONATED WATER; LETTUCE;

D O I：

10.1016/j.profoo.2011.09.126

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ozone is a strong sanitizer that can be applied as a convenient washing-treatment to foods. The main objective was to study the ozone impact on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress. Modelling microbial load reduction throughout treatment time and due to ozone effect were also targets. The microbiological reductions observed for ozonated samples were higher than the ones obtained for water dipping. However, total coliforms/watercress were less sensitive to both deionized-water and ozonated-water washings. A Weibull-based model was adequate in describing microbiological reductions and may contribute to design more effective sanitizing processes. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.

引用

页码：836 / 841

页数：6

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