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

K. L. Bialka, Ali Demirci

Research output: Contribution to journalArticle

85 Citations (Scopus)

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)
JournalJournal of Food Science
Volume72
Issue number9
DOIs
StatePublished - Nov 1 2007

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Blueberry Plants
Salmonella enterica
Escherichia coli O157
Decontamination
Ozone
decontamination
blueberries
Ultraviolet Rays
ozone
ultraviolet radiation
Salmonella
ozonation
Light
plate count
sensory evaluation
water
Color
color

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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title = "Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light",
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.",
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Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light. / Bialka, K. L.; Demirci, Ali.

In: Journal of Food Science, Vol. 72, No. 9, 01.11.2007.

Research output: Contribution to journalArticle

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