Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios

International Journal of Food Science and Technology

Volumn 41, Issue 5, 2006, Pages 513-519

  Akbas, Meltem Yesilcimen ^a   Ozdemir, Murat ^a  

^a GEBZE TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bacillus cereus; Escherichia coli; Microbial decontamination; Ozone; Pistachio

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PISTACIA VERA;

EID: 33645579381     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01099.x     Document Type: Article

References (20)

1. AOAC (1985). Official Methods of Analysis of the Association of Official Analytical Chemists, 14th edn. Arlington. USA: Association of Official Analytical Chemists.
2. AOCS (1986a). American Oil Chemists Society, Official Methods and Recommended Practices. Method Ca 5a-40, 3th cdn. IL. USA: American Oil Chemists Society.
3. AOCS (1986b). American Oil Chemists Society, Official Methods and Recommended Practices. Method Cd 8-53, 3th edn. IL. USA: American Oil Chemists Society.
4. Byun, M.W., Yook, H.S. & Kween, O.J. (1997). Comparative effects of gamma irradiation and ozone treatment on hygienic quality of aloe powders. International Journal of Food Science and Technology. 32, 221-227.
5. Byun. M.W., Yook. H.S., Kang, I.J., Chung, C.K., Kwon, J.H. & Choi. K.J. (1998). Comparative effects of gamma irradiation and ozone treatment on hygienic quality of Korean red ginseng powder. Radiation Physics and Chemistry. 52, 95-99.
6. Chipley, J.R. & Heaton, E.L. (1971). Microbial flora of pecan meat. Applied Microbiology, 22, 252-253.
7. FAO (1999). Food and Agriculture Organization of the United Nations. Rome, Italy: FAO production yearbook. 52.
8. Freire, F.C.O. & Offord, L. (2002). Bacterial and yeast counts in Brazilian commodities and spices. Brazilian Journal of Microbiology. 33, 145-148.
9. Graham, D.M. (1997). Use of ozone for food processing. Food Technology, 51, 72-75.
10. Hampson, B.C., Montevalco, J. & Williams, D.W. (1996). Regulation of ozone as a food sanitizing agent: application of ozonation in sanitizing vegetable process wash waters. IFT Annual Meeting, Book of Abstracts, Pp. 140-142. Chicago, USA: Institute of Food Technologists.
11. IUPAC (1979). International Union of Pure and Applied Chemistry, Standard Methods for the Analysis of Oils. Fats, and Derivatives. Method II D.19, 6th edn. Pp. 96-102. Oxford: Pergarnon Press.
12. Liangji, X. (1999). Use of ozone to improve the safety of fresh fruits and vegetables. Food Technology, 53. 58-61.
13. Meyer, M.T. & Vaughn, R.H. (1969). Incidence of Escherichia coli in black walnut meats. Applied Microbiology, 18, 925-931.
14. Minitab Inc. (2000). Minitab Statistical Software, Release 13. State College, PA: Minitab Inc.
15. Naitoh, S., Okada, Y. & Sakai, T. (1987). Studies on utilization of ozone in food preservation: III. Microbicidal properties of ozone on cereal grains, cereal grain powders, peas, beans and whole spices. Journal of Japanese Society of Food Science and Technology, 34, 788-793.
16. Naitoh, S., Okada. Y. & Sakai. T. (1988). Studies on utilization of ozone in food preservation: V. Changes rnicroflora of ozone treated cereals, grains, peas, beans and spices during storage. Journal of Japanese Society of Food Science and Technology. 35, 69-77.
17. Naitoh, S., Sawada, Y. & Yarnaguchi, N. (1989). Studies on utilization of ozone in food preservation: effect of ozone treatment on storage of packaged namamen Japanese row noodle. Journal of Antibacterial and Antifimgal Agents, 17, 517-526.
18. Yook, H.S., Chung, Y.J., Kim, J.O., Kwon, OJ. & Byun, M.W. (1997). Effects of treatments on the microbial decontamination and physicochcmical properties of aloe powders and bee polen. Journal of Food Science and Nutrition, 2, 89-95.
19. Zagon, J., Dehne, L.I., Wirz. J., Linke, B. & Boegl, K.W. (1992). Ozone treatment for removal of microorganisms from spices as an alternative to ethylene oxide fumigation or irradiation: results of a practical study. Bundesgesundheitsblatt, 35, 20-23.
20. Zhao, J. & Cranston. P.M. (1995). Microbial decontamination of black pepper by ozone and effects of treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agriculture, 68, 11-18.