Antibacterial Efficacy and Physiochemical Effects of Ozone Microbubble Water on Tomato

Chih Yao Hou, Yun Ru Chen, Jong Shinn Wu, Hsiu Ling Chen, Chun Ping Hsiao, Chih Tung Liu, Chia Min Lin*

*此作品的通信作者

研究成果: Article同行評審

摘要

The consumption of fresh produce is steadily increasing and chlorine washing is the most commonly used method of disinfecting fresh produce. However, chlorine washing possesses a potential risk. Hence, this study used ozone microbubble (OMB) water to disinfect Salmonella Enteritidis, S. Typhimurium, Staphylococcus aureus, and Escherichia coli on tomatoes. After injecting ozone into the microbubble generator, OMB was fulfilled in a 10 L tank for 10 or 20 min. The inoculated tomatoes were washed for 30 or 60 s. Control groups included unwashed, water-washed, microbubble-only, and ozone-only. The microbial populations were significantly lower on the OMB-treated tomatoes than controls (p < 0.05), but not between various fulfilling or treatment time (p > 0.05). When tomatoes were treated with OMB with 10 min fulfilling and 30-s washing, the differences of tested bacteria and water washing, ozone-only, and microbubble-only were: S. Enteritidis: 4.11, 3.37, 2.54 log CFU/tomato; S. Typhimurium: 4.83, 4.50, 2.78 log CFU/tomato; E. coli: 4.31, 4.08, 2.09 log CFU/tomato; S. aureus: 4.12, 3.93, 2.82 log CFU/tomato. In addition, significant higher ozone concentrations and conductivity were detected in OMB water than other groups (p < 0.05). Color, texture, and sensory characteristics of the OMB-treated tomatoes were not significantly different from other groups (p > 0.05). This study demonstrated that OMB effectively inactivated bacteria on tomatoes and did not affect the physical and sensory characteristics of tomatoes.

原文English
文章編號6549
期刊Sustainability (Switzerland)
14
發行號11
DOIs
出版狀態Published - 1 6月 2022

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