Gaseous ozone treatments of ‘Hayward’ and ‘Soreli’ kiwifruit in commercial storage

The use of Fusarium-infected barley for malting can lead to mycotoxin production and decreased malt quality. Methods for treatment of Fusarium-infected barley might prevent these safety and quality defects and allow use of otherwise good-quality barley. Gaseous ozone and hydrogen peroxide (HP) were evaluated for effectiveness in reducing Fusarium survival while maintaining germinative energy (GE) in barley. Gaseous ozone treatments (GOT) included concentrations of 11 and 26 mg/g for 0, 15, 30, and 60 min. HP treatments included 0, 5, 10, and 15% concentrations with exposure times of 0, 5, 10, 15, 20, and 30 min. For GOT, in naturally Fusarium-infected barley, a statistically significant (P < 0.05) decrease (24 to 36%) of Fusarium survival occurred within 15 min of exposure at either concentration. GE was significantly (P < 0.05) affected by 30 min at both concentrations in naturally Fusarium-infected barley, but not in sound barley. GOT did not cause any significant (P > 0.05) effect on GE in sound barley at either concentration over the full 30-min exposure time. For HP, Fusarium survival was significantly decreased (50 to 98%) within 5 min of exposure. With the exception of two treatments (10 and 15% HP agitated for 20 min), GE was not statistically significantly different from the control in naturally Fusarium-infected barley. In sound barley, HP had no significant (P > 0.05) effect on GE. The results suggest that GOT and HP might have potential for treatment of Fusarium-infected malting barley.

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Contamination of Apple Fruit with Diphenylamine During Storage

HortScience ◽

10.21273/hortsci.39.4.780e ◽

2004 ◽

Vol 39 (4) ◽

pp. 780E-781 ◽

Cited By ~ 1

Author(s):

Charles F. Forney* ◽

Jun Song ◽

Michael A. Jordan

Keyword(s):

Solid Phase ◽

Apple Fruit ◽

Solid Phase Micro Extraction ◽

Storage Season ◽

High Affinity ◽

Storage Room ◽

Gaseous Ozone ◽

Potential Sources ◽

Sources Of Contamination ◽

Ozone Treatments

Apple fruit are treatmented with diphenylamine (DPA) in the form of a postharvest dip to prevent the development of storage scald. However, DPA residues have been detected on apples not treated with DPA, which is problematic in markets where DPA residues are not acceptable. The objective of this study was to identify sources of DPA contamination and evaluate the effectiveness of ozone to reduce contamination. Concentrations of DPA in the atmosphere of commercial storage rooms was monitored during the storage season and the adsorption of DPA onto wood and plastic bin material, plastic bin liners, foam insulation, and apple fruit was assessed. DPA was sampled from headspace with solid phase micro extraction using 65 μm polyacrylate micro fibers and analyzed using GC-MS. The effectiveness of gaseous treatments of 300 and 800 ppb ozone to reduce DPA contamination on apple fruit and bin material was also determined. DPA was found to volatilize from treated apples and bins into the storage room air, where it was adsorbed onto storage room walls, bins, bin liners and other fruit. DPA was found in the atmosphere of storage rooms containing apples that were not treated with DPA. Wood and plastic bin material, bin liners, and foam insulation all had a high affinity for DPA and were determined to be potential sources of contamination. Ozone reacted with DPA and following gaseous ozone treatments, off-gassing of DPA from wood and plastic bin material and bin liners was reduced. However, ozone was not effective in removing all DPA in contaminated materials and was ineffective in removing DPA from contaminated apples. Due to the pervasive and persistent nature of DPA, fruit should be handled and stored in facilities where DPA is not used to prevent contamination of fruit.

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Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina

Food Additives & Contaminants Part A ◽

10.1080/19440049.2017.1419285 ◽

2018 ◽

Vol 35 (4) ◽

pp. 761-772 ◽

Cited By ~ 9

Author(s):

Luca Piemontese ◽

Maria Cristina Messia ◽

Emanuele Marconi ◽

Luisa Falasca ◽

Rosanna Zivoli ◽

...

Keyword(s):

Technological Parameters ◽

Gaseous Ozone ◽

Microbial Contaminants ◽

Ozone Treatments

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Evaluation of UVC Radiation and a UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin–Producing Escherichia coli, Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality

Journal of Food Protection ◽

10.4315/jfp-19-473 ◽

2020 ◽

Vol 83 (9) ◽

pp. 1520-1529

Author(s):

NORASAK KALCHAYANAND ◽

JOSEPH M. BOSILEVAC ◽

DAVID A. KING ◽

TOMMY L. WHEELER

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Shiga Toxin ◽

Pathogenic Bacteria ◽

Ozone Treatment ◽

Beef Quality ◽

Beef Processing ◽

Gaseous Ozone ◽

D Values ◽

Ozone Treatments

ABSTRACT This research study was conducted to evaluate treatments with UVC light and a combination of UVC and ozone that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products. The effectiveness of UVC and UVC plus gaseous ozone treatments was evaluated for inactivation of pathogenic bacteria on fresh beef and for any impact on fresh beef quality. Fresh beef tissues were inoculated with cocktails of Shiga toxin–producing Escherichia coli (STEC) strains (serotypes O26, O45, O103, O111, O121, O145, and O157:H7), Salmonella, and Listeria monocytogenes. Inoculated fresh beef tissues were subjected to UVC or UVC-ozone treatments at 106 to 590 mJ/cm2. UVC treatment alone or in combination with ozone reduced populations of STEC, Salmonella, L. monocytogenes, and aerobic bacteria from 0.86 to 1.49, 0.76 to 1.33, 0.5 to 1.14, and 0.64 to 1.23 log CFU, respectively. Gaseous ozone alone reduced populations of E. coli O157:H7, Salmonella, and L. monocytogenes by 0.65, 0.70, and 0.33 log CFU, respectively. Decimal reduction times (D-values) for STEC serotypes, Salmonella, and L. monocytogenes on surfaces of fresh beef indicated that the UVC-ozone treatment was more effective (P ≤ 0.05) than UVC light alone for reducing pathogens on the surface of fresh beef. Exposure to UVC or UVC plus gaseous ozone did not have a deleterious effect on fresh meat color and did not accelerate the formation of oxidative rancidity. These findings suggest that UVC and UVC in combination with gaseous ozone can be useful for enhancing the microbial safety of fresh beef without impairing fresh beef quality. HIGHLIGHTS

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The effect of different gaseous ozone treatments on physicochemical characteristics and shelf life of apricots stored under refrigeration

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13614 ◽

2018 ◽

Vol 42 (5) ◽

pp. e13614 ◽

Cited By ~ 1

Author(s):

Andreas A. Panou ◽

Ioannis K. Karabagias ◽

Kyriakos A. Riganakos

Keyword(s):

Shelf Life ◽

Physicochemical Characteristics ◽

Gaseous Ozone ◽

Ozone Treatments

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The Effect of Gaseous Ozone Generated by Surface Dielectric Barrier Discharge on the Decay and Quality of Stored Onion Bulbs

Agronomy ◽

10.3390/agronomy11061058 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1058

Author(s):

Junghyun Lim ◽

Jong-Seok Song ◽

Sangheum Eom ◽

Jung Woo Yoon ◽

Sang-Hye Ji ◽

...

Keyword(s):

Untreated Control ◽

Color Change ◽

Microbial Reduction ◽

Ozone Exposure ◽

Onion Bulbs ◽

Gaseous Ozone ◽

Surface Dielectric Barrier Discharge ◽

Postharvest Loss ◽

High Voltage Discharge

An effective and eco-friendly technology is needed to prevent postharvest loss of onion bulbs during cold storage. This study investigated the effect of gaseous ozone on the decay and quality of onion bulbs during storage at 2 °C and 70% relative humidity for two months. Gaseous ozone was adjusted to a concentration of 1.27 ± 0.024 ppm in the storage room by generating a high voltage discharge in air. After two months of storage, gaseous ozone significantly reduced the counts of aerobic bacteria (e.g., Rahnella aquatilis) and fungi (e.g., yeast and mold) in the onion bulbs by 4 log (CFU g−1) and 0.92 log (CFU g−1) compared with those of an untreated control, respectively. The microbial reduction by gaseous ozone resulted in a lower rotten rate of the onion bulbs, which was less than 20.0% compared with that of the untreated control. Moreover, the ozone exposure extended the storage life of the onion bulbs by delaying its color change and softening during storage. Our results suggest that gaseous ozone can control the decay of onion bulbs safely during storage.

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Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic

RSC Advances ◽

10.1039/d1ra00433f ◽

2021 ◽

Vol 11 (37) ◽

pp. 22530-22543

Author(s):

Hong Liu ◽

Lin Xu ◽

Fengling Yu ◽

Jia Tan ◽

Lin Cao ◽

...

Keyword(s):

Storage Quality ◽

Storage Temperatures ◽

Ozone Treatments

In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.

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Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

Foods ◽

10.3390/foods10071484 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1484

Author(s):

Felice Panebianco ◽

Selene Rubiola ◽

Francesco Chiesa ◽

Tiziana Civera ◽

Pierluigi Aldo Di Ciccio

Keyword(s):

Listeria Monocytogenes ◽

In Vitro Study ◽

Planktonic Cells ◽

Free Living ◽

Biofilm Inhibition ◽

Additional Tool ◽

Complete Inactivation ◽

Gaseous Ozone ◽

Food Borne

Among food-borne pathogens, Listeria monocytogenes continues to pose concerns to food business operators due to its capacity to form biofilm in processing environments. Ozone may be an eco-friendly technology to control microbial contaminations, but data concerning its effect on Listeria monocytogenes biofilm are still limited. In this study, the effect of gaseous ozone at 50 ppm on planktonic cells and biofilm of reference and food-related Listeria monocytogenes strains was evaluated. Ozone caused a reduction in microbial loads of 3.7 ± 0.4 and 3.9 ± 0.4 Log10 CFU/mL after 10 and 30 min, respectively. A complete inactivation of planktonic cells after 6 h of treatment was observed. Biofilm inhibition and eradication treatments (50 ppm, 6 h) resulted in a significant decrease of the biofilm biomass for 59% of the strains tested, whilst a slight dampening of live cell loads in the biofilm state was observed. In conclusion, gaseous ozone is not sufficient to completely counteract Listeria monocytogenes biofilm, but it may be useful as an additional tool to contrast Listeria monocytogenes free-living cells and to improve the existing sanitization procedures in food processing environments.

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