Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light

K. L. Bialka, A. Demirci

Research output: Contribution to journalArticle

97 Scopus citations

Abstract

Efficacy of gaseous ozone, aqueous ozone, and pulsed UV-light was evaluated for the purpose of decontaminating blueberries artificially contaminated with either Escherichia coli O157:H7 or Salmonella. Blueberries were exposed to 4 different gaseous ozone treatments: continuous ozone exposure, pressurized ozone exposure, and 2 combined treatments. Maximum reductions of Salmonella and E. coli O157:H7 after 64-min pressurized or 64-min continuous exposure were 3.0 and 2.2 log10 CFU/g, respectively. Aqueous ozone experiments were conducted at 20°C and 4°C and zero plate counts were observed for E. coli O157:H7 and Salmonella after 64 min of ozone exposure at 20°C. Finally, pulsed UV-light was evaluated at 3 different distances from the light. Maximum reductions of 4.3 and 2.9 log10 CFU/g were observed at 8 cm from the light after 60 s of treatment for Salmonella and E. coli O157:H7, respectively. A sensory analysis as well as color analysis was performed on blueberries from each treatment agent; neither analysis detected a difference between treated and untreated blueberries. The results presented in this study indicate that ozone and pulsed UV-light are good candidates for decontamination of blueberries.

Original languageEnglish (US)
Pages (from-to)M391-M396
JournalJournal of Food Science
Volume72
Issue number9
DOIs
StatePublished - Nov 1 2007

All Science Journal Classification (ASJC) codes

  • Food Science

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