OZONE AND 1-MCP TREATMENTS AFFECT THE QUALITY AND STORAGE LIFE OF FRESH CARROTS

Evaluation of UVC Radiation and a UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality

ABSTRACT

This research study was conducted to evaluate treatments with UVC light and a combination of UVC and ozone that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products. The effectiveness of UVC and UVC plus gaseous ozone treatments was evaluated for inactivation of pathogenic bacteria on fresh beef and for any impact on fresh beef quality. Fresh beef tissues were inoculated with cocktails of Shiga toxin-producing Escherichia coli (STEC) strains (serotypes O26, O45, O103, O111, O121, O145, and O157:H7), Salmonella, and Listeria monocytogenes. Inoculated fresh beef tissues were subjected to UVC or UVC-ozone treatments at 106 to 590 mJ/cm2. UVC treatment alone or in combination with ozone reduced populations of STEC, Salmonella, L. monocytogenes, and aerobic bacteria from 0.86 to 1.49, 0.76 to 1.33, 0.5 to 1.14, and 0.64 to 1.23 log CFU, respectively. Gaseous ozone alone reduced populations of E. coli O157:H7, Salmonella, and L. monocytogenes by 0.65, 0.70, and 0.33 log CFU, respectively. Decimal reduction times (D-values) for STEC serotypes, Salmonella, and L. monocytogenes on surfaces of fresh beef indicated that the UVC-ozone treatment was more effective (P ≤ 0.05) than UVC light alone for reducing pathogens on the surface of fresh beef. Exposure to UVC or UVC plus gaseous ozone did not have a deleterious effect on fresh meat color and did not accelerate the formation of oxidative rancidity. These findings suggest that UVC and UVC in combination with gaseous ozone can be useful for enhancing the microbial safety of fresh beef without impairing fresh beef quality.

HIGHLIGHTS

Gaseous ozone treatment inactivates Listeria innocua in vitro

AIMS

To investigate the effects of ozone on inactivation of Listeria innocua on solid media.

METHODS AND RESULTS

Suspensions of L. innocua ranging from 4.5 x 10(4 )- 6.4 x 10(4) CFU ml(-1) were inoculated onto potato dextrose agar (PDA, pH 5.6 and 6.8) and nutrient agar (NA, pH 6.0 and 6.8), then exposed to gaseous ozone. Variable factors included postinoculation standing time at 20 degrees C before exposure to ozone, ozone concentration, treatment duration and treatment temperature (5 or 20 degrees C). The interaction among ozone concentration, treatment duration, media and temperature in effecting changes in colony-forming units (CFU) was significant. The 100 nl l(-1) ozone treatment for 2 h reduced the microbial populations by 2-3 log CFU ml(-1). Cell viability decreased more rapidly on PDA than on NA. The average time to obtain a 2 log CFU ml(-1) reduction was 1.3 h at 20 degrees C and 2.5 h at 5 degrees C (P < 0.001).

CONCLUSIONS

Gaseous ozone effectively inactivates L. innocua at concentrations of 50 and 100 nl l(-1) during short exposure times at both 5 and 20 degrees C. The Gompretz model can be utilized for determining the response of L. innocua to ozone over time.

SIGNIFICANCE AND IMPACT OF THE STUDY

This study provides useful information on ozone inactivating Listeria spp., which may be imposed on ensuring quality and safety of horticultural produce and food products.