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KMID : 1024420100140040316
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Food Engineering Progress
2010 Volume.14 No. 4 p.316 ~ p.321
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Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria
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Park Jeong-Mi
Shin Han-Seung
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Abstract
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The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.
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KEYWORD
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Ozonated water, food-borne disease bacteria, microbial growth, food safety
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