Taze marul dezenfeksiyonunda ozonlanmış su kullanımı

Year 2021, Volume: 23 Issue: 1, 128 - 140, 29.01.2021

Elif Savaş

https://doi.org/10.25092/baunfbed.842123

Abstract

Taze marul (Lactuca sativa L.) yapraklarının paketleme öncesi kalite parametreleri, taşıdığı mikrobial yüke bağlı olarak değişmektedir. Bu çalışmanın amacı, taze marul yapraklarının yıkanmasında ozonlanmış su kullanımının bakterisit etkisini belirlemektir. Bu amaçla marul yaprakları ozon jeneratörü ile entegre edilmiş bir ünitede yıkanmıştır. Yıkanan marul yapraklarında toplam bakteri, fekal koliform, E.coli, Staphylococcus aureus, Vibrio spp. sayıları izlenmiştir. +4oC’de 13 gün depolanan marul örneklerinde analizler doğrudan ya da en uygun tarihten hemen önce analiz edilmiştir. Uygulamada kullanılan su örneklerinde pH ölçümleri yapılmıştır. Depolama sürecinin ilk kısmında toplam kabul edilebilir özelliklerde belirgin bir farklılık gözlenmez iken ilerleyen günlerde belirgin kayıplar meydana gelmiştir. Yıkama işlemi ile toplam mikroflora etkin bir şekilde azalmıştır.

Keywords

Ozon, iceberg marul, E. coli, Staphylacoccus aureus, Vibrio spp.

The usage of ozonated water in fresh-cut lettuce disinfection

Abstract

The quality parameters of the pre-packaged iceberg lettuce are affected by microbial invasions. Aim of this study to determination of disinfection effect of ozonated water in the washing process of iceberg lettuce leaves. For this purpose lettuce samples were washed in the commercial foundation integrated with an ozone generator. And than monitored for total bacteria, fecal coliform, E.coli, Staphylococcus aureus, Vibrio spp. counts. The analyses were performed after washing in which lettuces were stored at 4◦C for 13 days. The sensory evolution was monitored. Water samples were analysed for pH. In the first part of the storage process, no significant changes in acceptable properties were observed. However, a significant decrease was detected in the population of microorganisms. Negative changes in sensory properties were detected in the second half of the storage process.

Keywords

Ozone, iceberg lettuce, E.coli, Staphylacoccus aureus, Vibrio spp.

References

• Sapers, G.M., Efficacy of Washing and Sanitizing Methods for Disinfection of Fresh Fruit and Vegetable Products. Efficacy of Washing and Sanitizing Methods, Food Technology and Biotechnology, 39 (4), 305–311, (2001).
• Sengun, İ.Y. and Kendirci, P., Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce, Ozone: Science & Engineering, 40, 3, 216–227, (2018).
• Bahreini, M., Jahed, E., Lotfian, F., Mousavi Khaneghah, A., Ghaderifarah, M., The Efficacy of Ozonated Water on Reduction of Four Food Borne Pathogens and Microbial Quality of Lettuce, Journal of Applied Science and Agriculture, 8(7), 1425-1430, (2013).
• Ewell, A.W., Ozone and its application in food preservation, International Journal of Refrigeration, 58, 1-4, (1950).
• Haraguchi, T., Simidu, U., and Aiso, K. Preserving effect of ozone to fish. Bulletin of the Japanese Society for the Science of Fish, 35, 915–919, (1969).
• Rice, R.G., Ozone in United States of America State-of-the-art, Ozone Science & Engineering, 21(2), 99-118, (1999).
• Parish, M.E., Beuchat, L.R., Suslow, T.V., Haris, L.J., Garrett, E.H., Farber, J.N., and Butsa, F.F., Methods to Reduce/ Eliminate Pathogens from Fresh and Fresh-Cut Produce.Comprehensive Reviews in Food Science and Food Safety, 2, 161-173, (2003).
• Ekici L., Sagdıc, O., and Kesmen, Z., Gıda Endüstrisinde Alternatif Bir Dezenfektan: Ozone, GTED, 1, 47-57, (2006).
• Karaca H. and Velioglu Y.S. Ozone applications in Fruit and Vegetable Processing, Food Reviews International, 23, 91-106, (2007).
• Kaess, G., and Weidemann, J.F., Ozone treatment of chilled beef. I. Effect of low concentrations of ozone on microbial spoilage and surface colour of beef, Journal of Food Science and Technology, 3, 325–334, (1968).
• Hassenberg, K., Idler, C., Molloy, E., Geyer, M., Plöchl, M., and Barnes, J., Use of ozone in a lettuce washing process: an industrial trial, Journal of the Science of Food and Agriculture, 87, 914–919 (2007).
• Hidaka, T., T. Kirigaya, M. Kamijo, T. Kawamura, and S. Kawauchi., Disappearance of residual chlorine and formation of chloroform in vegetables treated with sodium hypochlorite, Journal of the Food Hygienic Society of Japan, 33, 267-273, (1992).
• Galgano, F., Caruso, M.C., Condelli, N., Stassano, S., and Favati, F., Application of ozone in fresh-cut iceberg lettuce refrigeration, Advances in Horticultural Science, 29(2-3), 61-64, (2015).
• Graham D.M., Pariza M., Glaze W.H., Newell G.W., Erdman J.W. and Borzelleca J.F., Use of ozone for food processing, Food Technology, 51, 72-76, (1997).
• Achen, M., and Yousef, A.E., Efficacy of ozone against Escherichia coli O157:H7 on apples, Journal of Food Science, 66, 1380-1384, (2001).
• Xu, L., Use of ozone to Improve the Safety Fresh Fruits and Vegetables, Journal of Food Technology, 53(10), 58-63, (1999).
• Smilanick, J.L., Crisosto, C., and Mlikota, F., Postharvest use of ozone on fresh fruit, Perishables Handling Quarterly, 99, 10–14, (1999).
• Schomer H.A., and McColloch L.P., Ozone in Relation to Storage of Apples. USDA Circular, 765, 1–23, (1948).
• Kraybill, H.F., Origin, classification and distribution of chemicals in drinking water with an assessment of their carcinogenic potential, In water chlorination: enviromental impact and health effects, Ann Arbor Scientific Publishers, Ins. Ann Arbor, Mich., 1, 211-228 (1978).
• Sheldon, B.W. and Brown, A.L. Efficacy of ozone as a disinfectant for poultry carcasses and chill water. Journal of Food Science, 51, 305–309, (1986).
• Restaino, L., Frampton, E.W., Hemphill, J.B., and Palnikar, P. Efficacy of ozonated water against various food-related microorganisms, Applied and Enviromental Microbiology, 3471-3475, (1995).
• Guzel-Seydim Z.B. The Use of Ozonated Water as a Cleaning Agent in Dairy. Thesis. Suleyman Demirel University, 32260 Cunur, Isparta, Turkey, (1996).
• Zagory, D., and Hurst, W.C. [Eds.]: Food Safety Guidelines for the Fresh-cut Produce Industry, International Fresh-cut Produce Association, Alexandria, V.A. (1996).
• Strasser J. Ozone applications of apple processing, Tech. Application, Electric Power Research Institute, Inc., Palo Alto, CA., (1998).
• Anonymous. Secondary Direct Food Additives Permitted in Food for Human Consumption. Rules and Regulations, Ozone, Final Rule, 66, 123, 173-368, (2001).
• Koseki S., Yoshida K., Isobe S., and Itoh K. Decontamination of Lettuce Using Acidic Electrolyzed Water, Journal of Food Protection, 64 (5), 652–658, (2001).
• Singh N., Singh R.K., Bhunia A.K. and Stroshine R.L. Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots, Lebensmittel Wissenschaft und Technologie, 35, 720–729, (2002).
• Garcia A., Mount J.R., and Davidson P.M. Ozone and Chlorine Treatment of Minimally Processed Lettuce, Journal of Food Science, 68 (9), 2747–2751, (2003).
• Palou L., Smilanick J.L., Crisosto C.H., Mansour M., and Plaza P. Ozone Gas Penetration and Control of the Sporulation of Penicillium digitatum and Penicillium italicumwithin Commercial Packages of Oranges during Cold Storage, Crop Protection, 22, 1131-1134, (2003).
• Smilanick J. Use of ozone in storage and packing facilities. Washington Tree Fruit Postharvest Conference, December 2nd and 3rd, Wenatchee, WA. (2003).
• Anonymous. FAQs on ozone, Food Revolution, 32 (9), 43-44, (2005).
• Halkman A.K. Merck Gıda Mikrobiyolojisi Uygulamaları, Ed. Başak Matbaacılık Ltd. Şti., Ankara, 358 s, (2005).
• Tan, B.K., Watson, I.A., Patron, R., and Peden, I. A Real-Time Monitoring and Detection Instrument for Analysis of the Effects of O3 on Bioluminescent Escherichia coli on AgarSurfaces-Potential Applications of the Food Industry, Innovative Food Science and Emerging Technologies, 6, 183-188, (2005).
• Smilanick J. Photos of Fruits and Vegetables Treated with Ozone. UCDAVIS Postharvest Technology Research & Information Center, USDA-ARS, Fresno, (2006).
• Daş, E., Gürakan, G.C., and Bayındırlı, A. Effect of Controlled Atmosphere Storage, Modified Atmosphere Packaging and Gaseous Ozone Treatment on the Survival of Salmonella enteritidis on Cherry Tomatoes, Food Microbiology, 23 (5), 430-438, (2006).
• Baur S., Klaiber R., Hammes, W.P., Carle R. Sensory and microbial quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water, Innovative Food Science and Emerging Technology, 5, 45-55, (2004).
• Park, C.M., Hung, Y.C., Doyle, M.P., Ezeike, G.O.I., and Kim, C., Pathogenic reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water, Journal Food Science, 66, 1368-1372, (2001).
• Izumi, H., Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science, 64, 536–539, (1999).
• Beltran, D., Selma, M.V., Marian, A. and Gil, M.I. Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce, Journal of Agricultural and Food Chemistry, 53, 5654-5663, (2005).
• Hassenberg, K., Fröhling, A., Geyer, M., Schlüter, O. and Herppich, W.B., Herppich Ozonated Wash Water for Inhibition of Pectobacterium carotovorum on Carrots and the Effect on the Physiological Behaviour of Produce, European Journal of Horticultural Science, 73(1), 37–42, (2008).
• Pirovani, M., Piagentini, A., Gemes, D., and Arkwright, S. Reduction of chlorine concentration and microbial load during washingdisinfection of shredded lettuce. International Journal of Food Science and Technology, 39, 341-347, (2004).
• Spotts, R.A., and Cervantes, L.A., Effect of Ozonated Water on Postharvest Pathogens of Pear in Laboratory and Packinghouse Tests, Plant Disease, 76, 256–259, (1992).
• Kim, J.G., Yousef, A.E., and Chism, G.W., Use of Ozone to Inactivate Microorganisms on Lettuce. Journal of Food Safety, 19, 17–34, (1998).
• Kim, J.-G., Yousef, A.E. and Dave, S., Application of ozone for enhancing the microbiological safety and quality of foods: a review. Journal of Food Protection, 62, 1071-1087, (1999).
• Yang, H., Swem, B.L. and Li, Y., The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water, Journal of Food Science, 68 (3), 1013–1017, (2003).
• Wang, L., Gong, L., Zhao, E., Yu, Z., Torimoto, Y., Sadakata, M., and Li Q.X., Inactivation of Escherichia coli by O water, Letters in Applied Microbiology, 45(2), 200–205, (2007).
• Guentzel, J.L., Lam, K.L., Callan, M.A., Emmons, S.A. and Dunham, V.L., Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water, Food Microbiology 25, 1, 36-41, (2008).
• Koseki S., and Isobe S., Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce [Lactuca sativa L.]. Journal of Food Protection, 69(1): 154-160, (2006).
• Warriner, K.F., Ibrahim, F., Dickinson, M., Wright, C., and Waites, W.M., Seed decontamination as an intervention step for eliminating Escherichia colion salad vegetables and herbs, Journal of the Science of Food and Agriculture, 85(13), 2307-2313, (2005).
• Bachelli, M.L.B., Amaral, R.D.A., Benedetti, B.C., Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite, Brazilian Journal of Microbiology, 44, 3, 673-678, (2013).