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Efficacy of ozonated water against various food-related
microorganisms.
Restaino L; Frampton EW; Hemphill JB; Palnikar P
R & F Laboratories, Inc., Bridgeview, Illinois 60455, USA.
Appl Environ Microbiol, 61: 9, 1995 Sep, 3471-5
Abstract
The antimicrobial effects of ozonated water in a recirculating concurrent
reactor were evaluated against four gram-positive and four gram-negative
bacteria, two yeasts, and spores of Aspergillus niger. More than 5 log units
each of Salmonella typhimurium and Escherichia coli cells were killed
instantaneously in ozonated water with or without addition of 20 ppm of soluble
starch (SS). In ozonated water, death rates among the gram-negative
bacteria--S. typhimurium, E. coli, Pseudomonas aeruginosa, and Yersinia
enterocolitica--were not significantly different (P > 0.05). Among gram-positive
bacteria, Listeria monocytogenes was significantly P < 0.05) more sensitive than
either Staphylococcus aureus or Enterococcus faecalis. In the presence of
organic material, death rates of S. aureus compared with L. monocytogenes and E.
coli compared with S. typhimurium in ozonated water were not significantly (P >
0.05) affected by SS addition but were significantly reduced (P < 0.05) by
addition of 20 ppm of bovine serum albumin (BSA). More than 4.5 log units each
of Candida albicans and Zygosaccharomyces bailii cells were killed
instantaneously in ozonated water, whereas less than 1 log unit of Aspergillus
niger spores was killed after a 5-min exposure. The average ozone output levels
in the deionized water (0.188 mg/ml) or water with SS (0.198 mg/ml) did not
differ significantly (P < 0.05) but were significantly lower in water containing
BSA (0.149 mg/ml).
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