Effect of Micro-bubbles Ozone for Inactivation of <i>Escherichia coli </i>O157:H7 on Fresh-cut Pineapple cv. Phu Lae
Keywords:Escherichia coli, fresh-cut, micro-bubbles ozone, pineapple
AbstractThis study investigated the effect of micro-bubbles ozone (MBO) for inactivation of Escherichia coli O157:H7 on fresh-cut pineapple cv. â€œPhu Laeâ€. Fresh-cut pineapples were dip-inoculated with Escherichia coli O157:H7 (approximately 108 CFU/ml) and washed with MBO concentration of 0.14, 0.12, 0.06, and 0.03 mg O3/L at room temperature (28Â±1ÂºC) for 5, 10, 15 and 30 min, respectively ; then stored at room temperature (28Â±1ÂºC). The results showed that the population of Escherichia coli O157:H7 on fresh-cut pineapples washed with MBO for 10 min significantly reduced after storage for 2 days (less than 1 log10CFU/g) when compared to all treatments and the control (distilled water). Result from scanning electron microscope (SEM) obviously shown that less Escherichia coli O157:H7 in biofilms when compared to control. Therefore, the application of micro-bubbles ozone potentially enhance the ability of pathogenic control and prolonged shelf life of fresh-cut fruits
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