91E-29 |
Decontamination of fresh produce using ozone and acidic calcium sulfate |
V. RASANAYAGAM1, E. Steiner, and J. T. C. Yuan. (1) Chicago Research Center, Air Liquide, 5230 S. East Ave, Countryside, IL 60525 Food processors are exploring new methods to decontaminate fresh produce to achieve a minimum of 5-log reduction. Present work using a GRAS compound-acidic calcium sulfate, in combination with ozone may lead to the establishment of a new process technology, which would satisfy the required reduction level. The objective of this study was to evaluate the efficacy of ozone based decontamination technology and the removal of biofilms on fresh produce. Efficiency of the use of the acidic calcium sulfate with or without ozone treatment was evaluated to remove biofilms from apples. Generic E. Coli and Salmonella enteriditis were tested during the study. Apples were inoculated with either microorganism by dropping 0.1 ml at the shoulder and allowed to form a film. Apples were washed with the acidic calcium sulfate solution for 1 min followed by an ozone treatment at levels of 2 ppm and 5 ppm dissolved ozone for different time intervals (30 sec and 2 min.) Controls were done as follows: Washing with acidic calcium sulfate solution alone without ozone treatment and ozone treatment without washing with the acidic calcium sulfate solution. Ozone combined with the acidic calcium sulfate compound was very effective in reducing the bioload on apples. A reduction of about 5 logs was observed when the acidic calcium sulfate solution was used in washing. The addition of ozone has a synergistic when used in combination with the acidic calcium sulfate compound. The effectiveness of the acidic calcium sulfate compound in combination with ozone treatment may lead the industry to reach the target reduction level with better quality and safer product.
Session 91E, Nonthermal Processing: Nonthermal processing of foods
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