Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers
Flaked red peppers inoculated with Escherichia coli, Bacillus cereus and B. cereus spores were exposed to gaseous ozone at 20 °C and 70% relative humidity (RH). Ozone concentrations of 0.1, 0.5 and 1.0 ppm up to 360 min were used to reduce E. coli and B. cereus, whereas 1.0, 5.0, 7.0 and 9.0 ppm ozo...
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| Veröffentlicht in: | International journal of food science & technology 2008-09, Vol.43 (9), p.1657-1662 |
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| container_title | International journal of food science & technology |
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| creator | Akbas, Meltem Y Ozdemir, Murat |
| description | Flaked red peppers inoculated with Escherichia coli, Bacillus cereus and B. cereus spores were exposed to gaseous ozone at 20 °C and 70% relative humidity (RH). Ozone concentrations of 0.1, 0.5 and 1.0 ppm up to 360 min were used to reduce E. coli and B. cereus, whereas 1.0, 5.0, 7.0 and 9.0 ppm ozone concentrations for 360 min were used to treat B. cereus spores. When flaked red peppers were treated with 1.0 ppm ozone concentration for 360 min, B. cereus and E. coli counts were decreased by 1.5 and 2.0 log numbers, respectively. Bacillus cereus spores were reduced by 1.5 log numbers at ozone concentrations of 7.0 ppm or above for 360 min. There were slight changes in flavour, appearance and overall palatability of flaked red peppers treated with ozone between 5.0 and 9.0 ppm. Ozone concentration (1.0 ppm) for 360 min can be used to decrease E. coli and B. cereus, whereas ozone concentrations >=5.0 ppm can be used to reduce B. cereus spores. |
| doi_str_mv | 10.1111/j.1365-2621.2008.01722.x |
| format | Article |
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Psychology</topic><topic>General aspects</topic><topic>Hygiene and safety</topic><topic>ozone</topic><topic>sensory</topic><topic>spore</topic><topic>spores</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akbas, Meltem Y</creatorcontrib><creatorcontrib>Ozdemir, Murat</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Akbas, Meltem Y</au><au>Ozdemir, Murat</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers</atitle><jtitle>International journal of food science & technology</jtitle><date>2008-09</date><risdate>2008</risdate><volume>43</volume><issue>9</issue><spage>1657</spage><epage>1662</epage><pages>1657-1662</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Flaked red peppers inoculated with Escherichia coli, Bacillus cereus and B. cereus spores were exposed to gaseous ozone at 20 °C and 70% relative humidity (RH). Ozone concentrations of 0.1, 0.5 and 1.0 ppm up to 360 min were used to reduce E. coli and B. cereus, whereas 1.0, 5.0, 7.0 and 9.0 ppm ozone concentrations for 360 min were used to treat B. cereus spores. When flaked red peppers were treated with 1.0 ppm ozone concentration for 360 min, B. cereus and E. coli counts were decreased by 1.5 and 2.0 log numbers, respectively. Bacillus cereus spores were reduced by 1.5 log numbers at ozone concentrations of 7.0 ppm or above for 360 min. There were slight changes in flavour, appearance and overall palatability of flaked red peppers treated with ozone between 5.0 and 9.0 ppm. Ozone concentration (1.0 ppm) for 360 min can be used to decrease E. coli and B. cereus, whereas ozone concentrations >=5.0 ppm can be used to reduce B. cereus spores.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2008.01722.x</doi><tpages>6</tpages></addata></record> |
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| source | Access via Oxford University Press (Open Access Collection); Access via Wiley Online Library |
| subjects | Bacillus cereus Biological and medical sciences decontamination Escherichia coli flaked red pepper Food industries Food microbiology Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety ozone sensory spore spores |
| title | Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers |
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