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dc.contributor.authorSelma, María Victoria-
dc.contributor.authorBeltrán Riquelme, David-
dc.contributor.authorChacón-Vera, Eliseo-
dc.contributor.authorGil Muñoz, M.ª Isabel-
dc.identifier.citationJournal of Food Protection 69(10): 2357-2363 (2006)en_US
dc.description7 pages.en_US
dc.description.abstractFresh vegetables contaminated with Yersinia enterocolitica have been implicated in foodborne disease outbreaks. Surfaces of vegetables can become contaminated with pathogenic microorganisms through contact with soil, irrigation water, fertilizers, equipment, humans, and animals. One approach to reduce this contamination is to treat fresh produce with sanitizers. In this study, the ability of ozone to inactivate Y. enterocolitica inoculated in water and on potato surfaces was evaluated. Furthermore, the efficacy of ozone in reducing natural flora on whole potato was determined. Total aerobic mesophilic and psychrotrophic bacteria, total coliforms, and Listeria monocytogenes were enumerated. Finally, several disinfection kinetic models were considered to predict Y. enterocolitica inactivation with ozone. Treatments with ozone (1.4 and 1.9 ppm) for 1 min decreased the Y. enterocolitica population in water by 4.6 and 6.2 log CFU ml−1, respectively. Furthermore, ozonated water (5 ppm) for 1 min decreased Y. enterocolitica and L. monocytogenes from potato surfaces by 1.6 and 0.8 log CFU g−1, respectively. Therefore, ozone can be an effective treatment for disinfection of wash water and for reduction of potato surface contamination.en_US
dc.format.extent259768 bytes-
dc.publisherInternational Association for Food Protectionen_US
dc.subjectYersinia enterocoliticaen_US
dc.subjectListeria monocytogenesen_US
dc.titleEffect of Ozone on the Inactivation of Yersinia enterocolitica and the Reduction of Natural Flora on Potatoesen_US
dc.description.peerreviewedPeer revieweden_US
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