Food Processing Commons^™

Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick Cullen, Jesus Maria Frias, Paula Bourke

Patrick Cullen

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 were achieved in model …