Effect of a Combination of Low Level Ozone and Metal Ions on Reducing Escherichia coli O157:H7 and Listeria monocytogenes

Molecules

Suk-Nam Kang²  Kui-Jin Kim¹  Joung-Hyun Park³ 

[1] Department of Cancer and Cell Biology, University of Cincinnati College of Medicine, Cincinnati, OH 45267, USA; E-Mail:;Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea; E-Mail:;Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 608-737, Korea; E-Mail:

关键词: ozonated water;    metal ion;    combination;    E. coli;    L. monocytogenes;   

DOI  :  10.3390/molecules18044018

来源: mdpi

【 摘 要 】

Ozonated water has been used as a strong antimicrobial agent against foodborne pathogens. In this study, the combined effect of low level ozonated water and different added components, including 0.2% starch and metal ions (1 mM CuCl₂·2H₂O and 0.1 mM AgNO₃), on inactivation of Escherichia coli O157:H7 and Listeria monocytogenes was investigated. Treatment with 0.4 ppm ozonated water for 30 min resulted in a maximum log reduction in E. coli O157:H7 and L. monocytogenes compared to initial bacterial counts. The log reductions of bacteria in a starch solution containing ozonated water were slightly higher than those in ozonated water alone. Furthermore, the log reductions of E. coli O157:H7 (2.59 and 4.71 log cfu/mL) and L. monocytogenes (2.53 and 4.28 log cfu/mL) in a metal ion solution containing 0.2 and 0.4 ppm ozone for 30 min were significantly higher than those of the water and starch added groups (p < 0.05). These results indicate that a combination of ozonated water and metal ions may be useful as a antimicrobial agent.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.