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Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone
Article first published online: 28 JUN 2008
DOI: 10.1111/j.1365-2621.2000.tb16040.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
Kim, J.-G. and Yousef, A. (2000), Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone. Journal of Food Science, 65: 521–528. doi: 10.1111/j.1365-2621.2000.tb16040.x
Publication History
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 19990803 received 8/2/99; revised 1/11/00; accepted 3/ 30/00.
- Abstract
- References
- Cited By
Keywords:
- ozone;
- inactivation;
- kinetics
ABSTRACT:
Ozone was tested against Pseudomonas fluorescens, Escherichia coli O157:H7, Leuconostoc mesenteroides, and Listeria monocytogenes. When kinetic data from a batch reactor were fitted to a dose-response model, a 2-phased linear relationship was observed. A continuous ozone reactor was developed to ensure a uniform exposure of bacterial cells to ozone and a constant concentration of ozone during the treatment. Survivors plots in the continuous system were linear initially, followed by a concave downward pattern. Exposure of bacteria to ozone at 2.5 ppm for 40 s caused 5 to 6 log decrease in count. Resistance of tested bacteria to ozone followed this descending order: E. coli O157:H7, P. fluorescens, L. mesenteroides, and L. monocytogenes.