Effect of ozone on the inactivation of Yersinia enterocolitica and
the reduction of natural flora on potatoes.
Research Group on Quality, Safety and Bioactivity
of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O.
Box 164, Espinardo, Murcia E-30100, Spain.
Fresh vegetables contaminated with Yersinia
enterocolitica have been implicated in foodborne disease outbreaks.
Surfaces of vegetables can become contaminated with pathogenic
microorganisms through contact with soil, irrigation water, fertilizers,
equipment, humans, and animals. One approach to reduce this
contamination is to treat fresh produce with sanitizers. In this study,
the ability of ozone to inactivate Y. enterocolitica inoculated in water
and on potato surfaces was evaluated. Furthermore, the efficacy of ozone
in reducing natural flora on whole potato was determined. Total aerobic
mesophilic and psychrotrophic bacteria, total coliforms, and Listeria
monocytogenes were enumerated. Finally, several disinfection kinetic
models were considered to predict Y. enterocolitica inactivation with
ozone. Treatments with ozone (1.4 and 1.9 ppm) for 1 min decreased the
Y. enterocolitica population in water by 4.6 and 6.2 log CFU ml(-1),
respectively. Furthermore, ozonated water (5 ppm) for 1 min decreased Y.
enterocolitica and L. monocytogenes from potato surfaces by 1.6 and 0.8
log CFU g(-1), respectively. Therefore, ozone can be an effective
treatment for disinfection of wash water and for reduction of potato
PMID: 17066913 [PubMed - indexed for MEDLINE]