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Decontamination of Escherichia coli O157:H7 and Salmonella enterica on Blueberries Using Ozone and Pulsed UV‐Light
Author(s) -
Bialka K.L.,
Demirci A.
Publication year - 2007
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.1750-3841.2007.00517.x
Subject(s) - ozone , human decontamination , salmonella enterica , salmonella , chemistry , escherichia coli , food science , contamination , microbiology and biotechnology , environmental chemistry , bacteria , biology , waste management , biochemistry , ecology , organic chemistry , genetics , engineering , gene
Efficacy of gaseous ozone, aqueous ozone, and pulsed UV‐light was evaluated for the purpose of decontaminating blueberries artificially contaminated with either Escherichia coli O157:H7 or Salmonella. Blueberries were exposed to 4 different gaseous ozone treatments: continuous ozone exposure, pressurized ozone exposure, and 2 combined treatments. Maximum reductions of Salmonella and E. coli O157:H7 after 64‐min pressurized or 64‐min continuous exposure were 3.0 and 2.2 log 10 CFU/g, respectively. Aqueous ozone experiments were conducted at 20 °C and 4 °C and zero plate counts were observed for E. coli O157:H7 and Salmonella after 64 min of ozone exposure at 20 °C. Finally, pulsed UV‐light was evaluated at 3 different distances from the light. Maximum reductions of 4.3 and 2.9 log 10 CFU/g were observed at 8 cm from the light after 60 s of treatment for Salmonella and E. coli O157:H7, respectively. A sensory analysis as well as color analysis was performed on blueberries from each treatment agent; neither analysis detected a difference between treated and untreated blueberries. The results presented in this study indicate that ozone and pulsed UV‐light are good candidates for decontamination of blueberries.