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Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone
Author(s) -
Kim J.G.,
Yousef A.E.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16040.x
Subject(s) - leuconostoc mesenteroides , listeria monocytogenes , pseudomonas fluorescens , ozone , bacteria , food spoilage , chemistry , food science , escherichia coli , microbiology and biotechnology , biology , lactic acid , biochemistry , genetics , organic chemistry , gene
Ozone was tested against Pseudomonas fluorescens, Escherichia coli O157:H7, Leuconostoc mesenteroides , and Listeria monocytogenes. When kinetic data from a batch reactor were fitted to a dose‐response model, a 2‐phased linear relationship was observed. A continuous ozone reactor was developed to ensure a uniform exposure of bacterial cells to ozone and a constant concentration of ozone during the treatment. Survivors plots in the continuous system were linear initially, followed by a concave downward pattern. Exposure of bacteria to ozone at 2.5 ppm for 40 s caused 5 to 6 log decrease in count. Resistance of tested bacteria to ozone followed this descending order: E. coli O157:H7, P. fluorescens, L. mesenteroides , and L. monocytogenes.