Efficacy of gaseous ozone for reducing microflora and foodborne pathogens on button mushroom
2015
Akata, Ilgaz | Torlak, Emrah | Erci, Fatih
During growth, mushrooms can be contaminated with both saprophytic and pathogenic microorganisms derived from various points of contamination. This study was performed to evaluate the efficacy of gaseous ozone for reduction of microbial load and elimination of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 on white button mushroom (Agaricus bisporus (J.E. Lange) Imbach). Whole mushroom samples were exposed to gaseous ozone up to 60min at concentrations of 2.8 and 5.3mgL−1. The level of yeast and mold population naturally present on mushrooms was reduced more than 1.43log after ozonation at 5.3mgL−1 for 45min. Exposure to ozone at 2.8 and 5.3mgL−1 for 60min yielded 2.44 and 3.07log reductions in aerobic plate counts, respectively. Initial levels of Salmonella, L. monocytogenes and E. coli O157:H7 populations on inoculated mushrooms reduced by ranging 2.10 and 2.76log after 60min of treatment performed at concentration of 2.8mgL−1, respectively. Ozonation at 5.3mgL−1 for 60min reduced the initial counts of Salmonella, L. monocytogenes and E. coli O157:H7 by 3.61, 2.80 and over 3.41log, respectively. These results suggest that gaseous ozone treatment can improve the microbial safety and postharvest quality of mushrooms.
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