English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/17665
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Elimination by ozone of Shigella sonnei in shredded lettuce and water

AuthorsSelma, María Victoria ; Beltrán Riquelme, David; Allende, Ana ; Chacón-Vera, Eliseo; Gil Muñoz, M.ª Isabel
Microbial inactivation
Issue DateAug-2007
CitationFood Microbiology 24(5): 492-499 (2007)
AbstractSeveral outbreaks of shigellosis have been attributed to the consumption of contaminated fresh-cut vegetables. The minimal processing of these products make it difficult to ensure that fresh produce is safe for consumer. Chlorine-based agents have been often used to sanitize produce and reduce microbial populations in water applied during processing operations. However, the limited efficacy of chlorine-based agents and the production of chlorinated organic compounds with potential carcinogenic action have created the need to investigate the effectiveness of new decontamination techniques. In this study, the ability of ozone to inactivate S. sonnei inoculated on shredded lettuce and in water was evaluated. Furthermore, several disinfection kinetic models were considered to predict S. sonnei inactivation with ozone. Treatments with ozone (1.6 and 2.2 ppm) for 1 min decreased S. sonnei population in water by 3.7 and 5.6 log cfu mL−1, respectively. Additionally, it was found that S. sonnei growth in nutrient broth was affected by ozone treatments. After 5.4 ppm s ozone dose, lag-phases were longer for injured cells recovered at 10 °C than 37 °C. Furthermore, treated cells recovered in nutrient broth at 10 °C were unable to grow after 16.5 ppm s ozone dose. Finally, after 5 min, S. sonnei counts were reduced by 0.9 and 1.4 log units in those shredded lettuce samples washed with 2 ppm of ozonated water with or without UV-C activation, respectively. In addition, S. sonnei counts were reduced by 1.8 log units in lettuce treated with 5 ppm for 5 min. Therefore, ozone can be an alternative treatment to chlorine for disinfection of wash water and for reduction of microbial population on fresh produce due to it decomposes to nontoxic products.
Description8 pages, 4 tables, 3 figures.
Publisher version (URL)http://dx.doi.org/10.1016/j.fm.2006.09.005
Appears in Collections:(CEBAS) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.