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KMID : 0380620150470050586
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.586 ~ p.592
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Control of Microorganisms in School Refectories and Kitchens Using Ozone Water and Ozone Gas
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Choi Jin-Kyung
Shin Il-Shik
Kim Dae-Uk
Kim Hee-Yun
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Abstract
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This study was performed to determine optimum approaches for control of microorganisms in school refectories and kitchens. A reduction of more than 5.0 log CFU/mL was noted for Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Streptococcus mutans after treatment with 5 ppm ozone water for 60 s. Treatment of different vegetables with ozone water for 5 min showed bactericidal effects with 2-4 log reduction of viable cell number; the bactericidal effects differed according to the kinds of vegetables. The viable cell number on kitchen apparatus and tableware was not detected by ozone water treatment for 60 s. In addition, the count of the bacteria floating in the air in refectories and kitchens decreased 2.0 log CFU/1,000 L air to 0-1 CFU/1,000 L air on treatment with 45 ppm ozone gas for 12 hr. Therefore, ozone water and ozone gas may be good candidates as antimicrobial agents that can be used to improve sanitary conditions in school refectories and kitchens.
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KEYWORD
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ozone water, ozone gas, sanitation, bactericidal effect, antimicrobial agent
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