Modelling microbial load reduction in foods due to ozone impact

Elisabete M. C. Alexandre; Teresa R. S. Brandao; Cristina L. M. Silva

doi:10.1016/j.profoo.2011.09.126

Modelling microbial load reduction in foods due to ozone impact

Elisabete M. C. Alexandre, Teresa R. S. Brandao, Cristina L. M. Silva^*

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › peer-review

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Abstract

Ozone is a strong sanitizer that can be applied as a convenient washing-treatment to foods. The main objective was to study the ozone impact on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress. Modelling microbial load reduction throughout treatment time and due to ozone effect were also targets. The microbiological reductions observed for ozonated samples were higher than the ones obtained for water dipping. However, total coliforms/watercress were less sensitive to both deionized-water and ozonated-water washings. A Weibull-based model was adequate in describing microbiological reductions and may contribute to design more effective sanitizing processes.

Original language	English
Pages (from-to)	836-841
Number of pages	6
Journal	Procedia Food Science
Volume	1
DOIs	https://doi.org/10.1016/j.profoo.2011.09.126
Publication status	Published - 2011
Event	11th International Congress on Engineering and Food - Athens, Greece Duration: 22 May 2011 → 26 May 2011 Conference number: 11

Keywords

Ozone
Microbial contamination
Fruits and vegetables
Modelling

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10.1016/j.profoo.2011.09.126Licence: CC BY-NC-ND

73729337Final published version, 306 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/7431Licence: CC BY-NC-ND

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title = "Modelling microbial load reduction in foods due to ozone impact",

abstract = "Ozone is a strong sanitizer that can be applied as a convenient washing-treatment to foods. The main objective was to study the ozone impact on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress. Modelling microbial load reduction throughout treatment time and due to ozone effect were also targets. The microbiological reductions observed for ozonated samples were higher than the ones obtained for water dipping. However, total coliforms/watercress were less sensitive to both deionized-water and ozonated-water washings. A Weibull-based model was adequate in describing microbiological reductions and may contribute to design more effective sanitizing processes.",

keywords = "Ozone, Microbial contamination, Fruits and vegetables, Modelling",

author = "Alexandre, {Elisabete M. C.} and Brandao, {Teresa R. S.} and Silva, {Cristina L. M.}",

year = "2011",

doi = "10.1016/j.profoo.2011.09.126",

language = "English",

volume = "1",

pages = "836--841",

journal = "Procedia Food Science",

issn = "2211-601X",

publisher = "Elsevier",

note = "11th International Congress on Engineering and Food, ICEF11 ; Conference date: 22-05-2011 Through 26-05-2011",

}

TY - JOUR

T1 - Modelling microbial load reduction in foods due to ozone impact

AU - Alexandre, Elisabete M. C.

AU - Brandao, Teresa R. S.

AU - Silva, Cristina L. M.

N1 - Conference code: 11

PY - 2011

Y1 - 2011

N2 - Ozone is a strong sanitizer that can be applied as a convenient washing-treatment to foods. The main objective was to study the ozone impact on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress. Modelling microbial load reduction throughout treatment time and due to ozone effect were also targets. The microbiological reductions observed for ozonated samples were higher than the ones obtained for water dipping. However, total coliforms/watercress were less sensitive to both deionized-water and ozonated-water washings. A Weibull-based model was adequate in describing microbiological reductions and may contribute to design more effective sanitizing processes.

AB - Ozone is a strong sanitizer that can be applied as a convenient washing-treatment to foods. The main objective was to study the ozone impact on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress. Modelling microbial load reduction throughout treatment time and due to ozone effect were also targets. The microbiological reductions observed for ozonated samples were higher than the ones obtained for water dipping. However, total coliforms/watercress were less sensitive to both deionized-water and ozonated-water washings. A Weibull-based model was adequate in describing microbiological reductions and may contribute to design more effective sanitizing processes.

KW - Ozone

KW - Microbial contamination

KW - Fruits and vegetables

KW - Modelling

U2 - 10.1016/j.profoo.2011.09.126

DO - 10.1016/j.profoo.2011.09.126

M3 - Conference article

SN - 2211-601X

VL - 1

SP - 836

EP - 841

JO - Procedia Food Science

JF - Procedia Food Science

T2 - 11th International Congress on Engineering and Food

Y2 - 22 May 2011 through 26 May 2011

ER -

Modelling microbial load reduction in foods due to ozone impact

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Keywords

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