Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment

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20231713964773
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[1] [1,Song, W.-J.
[2] 1,Shin, J.-Y.
[3] 1,Ryu, S.
[4] 1,Kang, Dong-Hyun
来源：
Kang, Dong-Hyun (Kang7820@snu.ac.kr) | 1600年 / 119期
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Aims: We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7; Salmonella Typhimurium and Listeria monocytogenes. Methods and Results: Apple juice (pH 3·0; 4·0 and 5·0) inoculated with the three pathogens were treated with gaseous ozone (3·0 l min-1 flow rate and 2·0-3·0 g m-3) for up to 4 min. Ozone treatment (4 min) of pH 3·0 apple juice resulted in >5·36 log CFU ml-1 reduction of E. coli O157:H7. Ozone treatment of pH 4·0 and 5·0 apple juice for 4 min reduced this pathogen by 5·12 log CFU ml-1 and 1·86 log CFU ml-1 respectively. The combination of low pH and ozone showed a great antimicrobial effect in apple juice. Salm. Typhimurium and L. monocytogenes showed a reduction trend similar to E. coli O157:H7. There were no significant changes of colour values when apple juice was treated with ozone; except for b values. Among all ozone treated samples; the browning index was lower than that of nontreated samples and there were no significant differences in total phenolic contents. Conclusions: In conclusion; ozone treatment of low pH apple juice was significantly effective in inactivation of foodborne pathogens while maintaining acceptable apple juice quality. Significance and Impact of the Study: The antimicrobial effect of ozone treatment on foodborne pathogens in apple juice can be reinforced by lowering the pH of apple juice. © 2015 The Society for Applied Microbiology;
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