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Articles 1 - 9 of 9
Full-Text Articles in Food Microbiology
Aqueous Ozone Inactivation Of Viruses And Bacteria On Biotic And Abiotic Surfaces, Cailin Dawley
Aqueous Ozone Inactivation Of Viruses And Bacteria On Biotic And Abiotic Surfaces, Cailin Dawley
Graduate Theses and Dissertations
Produce is susceptible to contamination by foodborne pathogens. Food service establishments utilize sanitizing agents to reduce microbes on produce surfaces. The research objectives were to evaluate the efficacy of aqueous ozone 1) on the inactivation of viruses and bacteria on produce; 2) on the inactivation of viruses on stainless steel; and 3) against viruses in association with bacteria on produce surfaces. For objective 1, Boston bibb lettuce and cherry tomatoes were spot inoculated with a cocktail of viruses (murine norovirus (MNV) and MS2 bacteriophage) or bacteria (Enterobacter cloacae and Bacillus cereus) and washed for 40 min with samples taken every …
Atmospheric Cold Plasma Inactivation Of Escherichia Coli, Salmonella Enterica Serovar Typhimurium And Listeria Monocytogenes Inoculated On Fresh Produce, Dana Ziuzina, Sonal Patil, Patrick J. Cullen, Kevin Keener, Paula Bourke
Atmospheric Cold Plasma Inactivation Of Escherichia Coli, Salmonella Enterica Serovar Typhimurium And Listeria Monocytogenes Inoculated On Fresh Produce, Dana Ziuzina, Sonal Patil, Patrick J. Cullen, Kevin Keener, Paula Bourke
Articles
Atmospheric cold plasma (ACP) represents a potential alternative to traditional methods for non-thermal decontamination of foods. In this study, the antimicrobial efficacy of a novel dielectric barrier discharge ACP device against Escherichia coli, Salmonella enterica Typhimurium and Listeria monocytogenes inoculated on cherry tomatoes and strawberries, was examined. Bacteria were spot inoculated on the produce surface, air dried and sealed inside a rigid polypropylene container. Samples were indirectly exposed (i.e. placed outside plasma discharge) to a high voltage (70kVRMS) air ACP and subsequently stored at room temperature for 24 h. ACP treatment for 10, 60 and 120 s resulted in reduction …
Investigation Of In-Package Ozonation: The Effectiveness Of Ozone To Inactive Salmonella Enteritidis On Raw, Shell Eggs, Austin Donner
Investigation Of In-Package Ozonation: The Effectiveness Of Ozone To Inactive Salmonella Enteritidis On Raw, Shell Eggs, Austin Donner
The Journal of Purdue Undergraduate Research
Food production, handling, and distribution practices pose a constant threat to the quality and safety of food products. The objective of this research is to evaluate an innovative in-package ozonation process to reduce Salmonella enteritidis on raw, shell eggs. Previous research has shown that in-package ozonation eliminates contaminants from outside sources, reduces pathogens, and extends shelf life. In this study, raw, shell eggs were inoculated with Salmonella enteritidis and exposed to ozonation treatment. Microbial recoveries were then tested to determine bacterial reductions. Measurements included: relative humidity (34 percent at 5oC), surface temperatures (oC), ozone concentrations, bacterial …
Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke
Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke
Articles
Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (103 CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for …
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis
Articles
Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5oC) with an ozone concentration of 0.048 mg O3 min-1 ml-1 and treatment time of 0 to 10 …
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke
Articles
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick J. Cullen, Paula Bourke
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick J. Cullen, Paula Bourke
Articles
Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid stressed cells. Overall the …
Extrinsic Control Parameters For Ozone Inactivation Of Escherichia Coli Using A Bubble Column, Sonal Patil, Patrick J. Cullen, Bridget Cullen, Jesus Maria Frias, Paula Bourke
Extrinsic Control Parameters For Ozone Inactivation Of Escherichia Coli Using A Bubble Column, Sonal Patil, Patrick J. Cullen, Bridget Cullen, Jesus Maria Frias, Paula Bourke
Articles
Aims: To investigate the effect of extrinsic control parameters for ozone inactivation of E. coli in a bubble column. Methods and Results: Ozone inactivation of Escherichia coli ATCC 25922 in Tryptic Soya Broth was examined. The parameters studied included temperature (ambient, 20, 25 and 30°C), exposure time (up to 30 min), gas flow rate (0·03, 0·06, 0·12, 0·25, 0·5 and 0·75 l min−1) and concentration level (five different levels). The efficacy of ozone treatment was a function of the parameters investigated and optimum control parameters of flow rate (0·12 l min−1), temperature (ambient) and ozone concentration (75 μg ml−1) resulted …
Inactivation Of Escherichia Coli In Orange Juice Using Ozone, Sonal Patil, Paula Bourke, Jesus Maria Frias, Brijesh Tiwari, Patrick J. Cullen
Inactivation Of Escherichia Coli In Orange Juice Using Ozone, Sonal Patil, Paula Bourke, Jesus Maria Frias, Brijesh Tiwari, Patrick J. Cullen
Articles
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …