INFLUENCE OF OZONATED WATER ON MICROBIAL LOAD AND SHELF LIFE OF SHREDDED CARROTS


Şengün İ.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.26, pp.383-389, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26
  • Publication Date: 2014
  • Title of Journal : ITALIAN JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.383-389

Abstract

Efficacy of ozonated water in reducing the counts of Salmonella Typhimurium, total mesophilic aerobic bacteria (TMAB) and mould-yeast on carrot and in improving its storage quality was tested. Treatment of carrots with ozonated water (0.5, 1.0 and 1.5 ppm) for 3, 5 and 10 min caused reductions in the number of TMAB, mould-yeast and Salmonella Typhimurium ranging between 0.09-1.1, 0.77-0.96 and 0.37-2.72 log units, respectively. Tap water was used as control treatment. Under storage conditions at 4 degrees C for 15 days, TMAB and mould-yeast counts of ozone treated samples were found significantly lower than control samples (p< 0.05).