Effect of Ozone as a Disinfectant on Microbial Load and Chemical Quality of Raw Wheat Germ

被引：12

作者：

Sarooei, Sara Jafari ^{[1
]}

Abbasi, Azam ^{[2
]}

Shaghaghian, Samaneh ^{[3
]}

Berizi, Enayat ^{[4
]}

机构：

[1] Shiraz Univ Med Sci, Student Res Comm, Shiraz 7153675541, Iran

[2] Shiraz Univ Med Sci, Sch Nutr & Food Sci, Dept Food Hyg & Qual Control, Shiraz 7153675541, Iran

[3] Food Lab Pars Pajhouhan Sanjesh Pouya, Shiraz 7153675541, Iran

[4] Shiraz Univ Med Sci, Nutr Res Ctr, Sch Nutr & Food Sci, Dept Food Hyg & Qual Control, Shiraz, Iran

来源：

OZONE-SCIENCE & ENGINEERING | 2019年 / 41卷 / 06期

关键词：

Ozone; wheat germ; microorganisms; antioxidant; lipid; MICROBIOLOGICAL QUALITY; LISTERIA-MONOCYTOGENES; FRESH; REDUCTION; POPULATIONS; CHLORINE; LETTUCE; IMPACT;

D O I：

10.1080/01919512.2019.1642181

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

While raw seed sprouts can threaten consumers' health by foodborne pathogens, thermal or chemical disinfection of sprouts may cause some negative effects; instead, ozone can be a good alternative treatment. This study investigated the effect of nine ozone treatments (2000, 4000, and 6000 ppm within 1, 2, and 4 h) on wheat germ chemical compositions and microbial flora. The results indicated that ozonation with 2000 ppm during 4 h was the optimized treatment with the greatest effect on decreasing the microbial load while it had the minimum effect on antioxidant properties, lipid oxidation, and moisture content of raw wheat germ.

引用

页码：562 / 570

页数：9

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