Selma María Victoria, Beltrán David, Chacón-Vera Eliseo, Gil María Isabel
Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain.
J Food Prot. 2006 Oct;69(10):2357-63. doi: 10.4315/0362-028x-69.10.2357.
Fresh vegetables contaminated with Yersinia enterocolitica have been implicated in foodborne disease outbreaks. Surfaces of vegetables can become contaminated with pathogenic microorganisms through contact with soil, irrigation water, fertilizers, equipment, humans, and animals. One approach to reduce this contamination is to treat fresh produce with sanitizers. In this study, the ability of ozone to inactivate Y. enterocolitica inoculated in water and on potato surfaces was evaluated. Furthermore, the efficacy of ozone in reducing natural flora on whole potato was determined. Total aerobic mesophilic and psychrotrophic bacteria, total coliforms, and Listeria monocytogenes were enumerated. Finally, several disinfection kinetic models were considered to predict Y. enterocolitica inactivation with ozone. Treatments with ozone (1.4 and 1.9 ppm) for 1 min decreased the Y. enterocolitica population in water by 4.6 and 6.2 log CFU ml(-1), respectively. Furthermore, ozonated water (5 ppm) for 1 min decreased Y. enterocolitica and L. monocytogenes from potato surfaces by 1.6 and 0.8 log CFU g(-1), respectively. Therefore, ozone can be an effective treatment for disinfection of wash water and for reduction of potato surface contamination.
被小肠结肠炎耶尔森菌污染的新鲜蔬菜与食源性疾病暴发有关。蔬菜表面可通过与土壤、灌溉水、肥料、设备、人类和动物接触而被致病微生物污染。减少这种污染的一种方法是用消毒剂处理新鲜农产品。在本研究中，评估了臭氧对接种于水中和马铃薯表面的小肠结肠炎耶尔森菌的灭活能力。此外，还测定了臭氧减少整个马铃薯上自然菌群的效果。对需氧嗜温菌和嗜冷菌、总大肠菌群和单核细胞增生李斯特菌进行了计数。最后，考虑了几种消毒动力学模型来预测臭氧对小肠结肠炎耶尔森菌的灭活情况。用臭氧（1.4和1.9 ppm）处理1分钟，水中的小肠结肠炎耶尔森菌数量分别减少了4.6和6.2 log CFU ml(-1)。此外，用5 ppm的臭氧水浸泡1分钟，马铃薯表面的小肠结肠炎耶尔森菌和单核细胞增生李斯特菌数量分别减少了1.6和0.8 log CFU g(-1)。因此，臭氧可有效用于清洗水的消毒和减少马铃薯表面污染。
