Table 185

Efficacy of Ozone Gas Treatments in Reducing Microorganisms on Different Surfaces

Surface

Filter paper Filter paper Green pepper

Black pepper

Carrot

Blackberry

Lettuce

Black peppercorn

Microorganism

Bacillus subtilis spores E. coli O157:H7 E. coli O157:H7

E. coli, Salmonella spp., Penicillium spp., Aspergillus spp. Botrytis cinerea

Fungi

Total aerobic plate count

E. coli, Salmonella spp., Penicillium spp., Aspergillus spp.

Ozone gas treatment conditions

Continuous gas flow, 3mg/l (1527 ppm) for 1 h at 95% RH and 22° C Continuous gas flow at 3 l/min for 5 min, 1000 ppm at 4°C

Continuous gas treatment, 5 mg/l (2545 ppm) for 25 min at >70% RH and 22°C

Continuous gas sparge at 6 l/min for 10-60min, 6.7mg/l (3410ppm) at room temperature

Continuous gas flow at 0.5 l/min for 8 h daily for 28 days, 60 ppm at 2, 8, or 16° C Gas in storage room, 0.3 ppm for 12 days at 2°C and 90% RH

Bubbling gaseous ozone (4.9%, v/v; 0.5 l/min) in a lettuce—water mixture (1:20, w/w) for 5 min

Bubbling gaseous ozone (6.7mg/l; 6 l/min) in a peppercorn—water mixture (2:5, w/w) for 10 min

Efficacy Ref.

> 5 log CFU/paper reduction 82

> 5 log CFU/paper reduction 85

> 5 log CFU/sample reduction 66

3-6 log CFU/g reduction 68

50% reduction of daily growth rate 84

No visible fungal decay 86

1.9 log CFU/g reduction 64

3-4 log CFU/g reduction 68

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