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Racha Tepsorn

Thammasat University, KlongLeung, Thailand

Impact of pH and Cavitation Phenomena on the Antimicrobial Properties of Ozone against Escherichia coli O157:H7 Contaminated on Cherry Tomatoes

Methods to provide fresh tomatoes with minimum spoilage and required safely from pathogenic micro-organisms have been the drive for this research work. Ozone is a good alternative sanitizer for fresh tomatoes. Ozone presented the strong antimicrobial against several foodborne pathogens. In this study, the impact of pH and cavitation phenomena on the antimicrobial efficiency of ozonization process against Escherichia coli O157: H7 contaminated on cherry tomatoes was investigated. That test organism was artificially contaminated on the surface of tomatoes. The ozone was applied as ozonization process under the difference of pH levels and assisted with or without cavitation phenomena. The results indicated that the antimicrobial efficiency of ozone was not affected by pH. However, the interesting experimental results indicated that the cavitation phenomena could dramatically increase the antimicrobial efficiency of ozone. Moreover, the ozonization process with cavitation assist did not affect the quality of tomatoes during storage.

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