Combination Effect of Ozone and Heat Treatments for the Inactivation of Salmonella Typhimurium, Escherichia coli and Saccharomyces cerevisiae in Coconut Syrup, Dried Longan Drink and Coconut Juice
Keywords:
Ozone, foodborne pathogens, fruit drink, coconut syrup, dried longan drink, coconut juiceAbstract
The purpose of this study involved the use of ozone in combination with temperature for the treatment of bacteria (Salmonella Typhimurium and Escherichia coli) and yeast (Saccharomyces cerevisiae) in coconut syrup, dried longan drink and coconut juice at the initial density of 107 CFU/mL. After inoculation with bacteria or yeast, fruit drinks were ozonated with 300 mg-O3/h into 1 L of juice at 2.5 L/min flow rate. The experiments were operated in combination with low (4oC), high (50oC) and room (30oC) temperatures. Sterile air bubbling was used as a control. It was found that bacteria and yeast in juice could be inactivated by 1.2 - 6.5 log CFU/mL after ozone treatment. Altering in temperature by either low or high temperature significantly enhanced the efficiencies of ozone. Ozone could inactivate Salmonella Typhimurium and Escherichia coli at comparable efficiency but Saccharomyces cerevisiae had higher ozone tolerance. The optimal condition for both bacterial and yeast treatment obtained from this study was the combination of ozone at high temperature (50oC) which could inactivate the microorganisms at more than 7 log CFU/mL.
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