Hong Haknyeong, Rizzi Marissa Faye, Wang Danhui, McLandsborough Lynne, Lu Jiakai
Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX 76204, USA.
Foods. 2024 Dec 3;13(23):3906. doi: 10.3390/foods13233906.
Due to the lack of a pathogen-killing process, foodborne outbreaks from contaminated fresh produce have been increasing worldwide. Hence, it is increasingly recognized that the washing step with sanitizers is important to control microbial contamination. Ozonated water is suggested as a substitute for chlorine-based sanitizers, addressing concerns about the effectiveness and environmental impact of chlorine-based sanitizers. However, using ozone as a sanitizer in the fresh produce washing process is still challenging because of its unstable and inconsistent antimicrobial effectiveness under various testing conditions. A meta-analysis was focused on the comparison of antimicrobial effectiveness between different ozonation methods commonly adopted in laboratory settings, including stationary pre-ozonated water, agitated pre-ozonated water, and sparging. The meta-analysis showed that the sparging method results in the highest microbial log reduction compared to other methods. We further developed meta-regression models based on three ozonation methods to identify key processing variables influencing the antimicrobial effectiveness of ozonated water. Attempts were made to link key processing variables to ozone stability and the mass transport phenomena involved in the washing process. This research will contribute to designing and developing a washing process to increase fresh produce safety by identifying key factors in each ozonation method and facilitate interlaboratory comparison studies.
由于缺乏病原体杀灭过程，受污染新鲜农产品引发的食源性疾病暴发在全球范围内不断增加。因此，越来越多的人认识到使用消毒剂清洗步骤对于控制微生物污染很重要。有人建议用臭氧水替代氯基消毒剂，以解决对氯基消毒剂有效性和环境影响的担忧。然而，在新鲜农产品清洗过程中使用臭氧作为消毒剂仍然具有挑战性，因为在各种测试条件下其抗菌效果不稳定且不一致。一项荟萃分析聚焦于实验室环境中常用的不同臭氧处理方法之间抗菌效果的比较，包括静态预臭氧水、搅拌预臭氧水和鼓泡法。荟萃分析表明，与其他方法相比，鼓泡法能使微生物对数减少量最高。我们基于三种臭氧处理方法进一步开发了荟萃回归模型，以确定影响臭氧水抗菌效果的关键加工变量。我们试图将关键加工变量与臭氧稳定性以及清洗过程中涉及的传质现象联系起来。这项研究将有助于通过确定每种臭氧处理方法中的关键因素来设计和开发一种提高新鲜农产品安全性的清洗工艺，并促进实验室间的比较研究。
