Factors Influencing Sanitation Treatment By Ozone

The efficacy of gaseous ozone in reducing microbes on produce can be affected by many factors, such as ozone concentration, treatment time, temperature, RH, and surface properties of produce [66,81-83].

The effects of ozone gas concentration (2 to 8 mg/l), RH (60 to 90%), and treatment time (10 to 40 minutes) on inactivation of E. coli O157:H7 on green peppers were studied [66]. Ozone gas concentration, RH, and treatment time were all significant (P < 0.01) factors for the inactivation of E. coli O157:H7 (Figure 18.9). Among the three factors, the effect of ozone gas concentration was the greatest. The interaction between ozone gas concentration and RH exhibited a significant and synergistic effect (P < 0.05).

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