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Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers ( Capsicum annuum ) by Ozone Gas Treatment
Author(s) -
Han Y.,
Floros J. D.,
Linton R. H.,
Nielsen S. S.,
Nelson P. E.
Publication year - 2002
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.1365-2621.2002.tb09475.x
Subject(s) - ozone , chemistry , relative humidity , response surface methodology , escherichia coli , capsicum annuum , food science , horticulture , chromatography , biology , biochemistry , pepper , meteorology , physics , organic chemistry , gene
: The effects of ozone gas concentration (2 to 8 mg/l), relative humidity (RH) (60 to 90%), and treatment time (10 to 40 min) on inactivation of E. coli O157:H7 on green peppers were studied using response surface methodology. A 3‐factor Box‐Behnken experimental plan was designed and microbial log reduction was measured as a response. The statistical analysis of developed predictive model suggested that ozone gas concentration, RH, and treatment time all significantly (P < 0.01) increased the rate of log reduction of E. coli O157:H7. Among the 3 factors, the effect of ozone gas concentration on bacterial inactivation was the greatest, while the effect of RH was the least. The interaction between ozone gas concentration and RH exhibited a significant and synergistic effect (P < 0.05).