Modelling microbial load reduction in foods due to ozone impact

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

^*Autor correspondente para este trabalho

Resultado de pesquisa › revisão de pares

6 Transferências (Pure)

Resumo

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.

Idioma original	English
Páginas (de-até)	836-841
Número de páginas	6
Revista	Procedia Food Science
Volume	1
DOIs	https://doi.org/10.1016/j.profoo.2011.09.126
Estado da publicação	Publicado - 2011
Evento	11th International Congress on Engineering and Food - Athens Duração: 22 mai. 2011 → 26 mai. 2011 Número de conferência: 11

Acesso ao documento

10.1016/j.profoo.2011.09.126Licença:

73729337Final published version, 306 KBLicença:

http://hdl.handle.net/10400.14/7431Licença:

Citação

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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 Brand{\~a}o, {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 - Brandão, 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

Resumo

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