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KMID : 0380620090410020225
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.225 ~ p.229
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Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board
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Park In-Sook
Kim Yong-Soo
Baek Seung-Bum
Kim Ae-Young
Choi Sung-Hee
Lee Young-Ja
Jeon Dae-Hoon
Kim Hyoung-Il
Ha Sang-Do
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Abstract
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The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE)and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S.aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatmentevidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, suchas E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boardswas superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contactsurfaces in the food industry.
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KEYWORD
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chopping board, food-borne pathogens, food industry, ozone water, sanitizer
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