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Details van artikel 56 van 141 gevonden artikelen
| Titel: |
Efficacy of chlorinated and ozonated water in reducing Salmonella typhimurium attached to tomato surfaces |
| Auteur: |
Chaidez, Cristobal Lopez, Javier Vidales, Juan Campo, Nohelia Castro-Del |
| Verschenen in: |
International journal of environmental health research |
| Paginering: | Jaargang 17 (2007) nr. 4 pagina's 311-318 |
| Jaar: |
2007-08 |
| Inhoud: |
The purpose of this study was to compare chlorinated and ozonated water in reducing Salmonella typhimurium inoculated onto fresh ripe tomatoes. Surface-inoculated tomatoes were immersed/sprayed with chlorinated (200 mg l-1) and ozonated water (1 and 2 mg l-1) under 2 and 100 nefelometric turbidity units (NTU). Contact times were 120 and 30 s for immersing and spraying applications, respectively. Immersing in chlorinated water and low turbidity resulted in the most effective application with 3.61 log10 bacterial reduction, while 1 and 2 mg l-1 of ozone reduced 2.32 and 2.53 log10, respectively. High turbidity and chlorine reduced the bacterial counts by 3.39 log10, while 1 and 2 mg l-1 of ozonated water and low turbidity reduced the bacteria by 1.48 and 1.92 log10, respectively. Spraying chlorinated water reduced bacteria by 3 log10, and ozonated water at 1 and 2 mg l-1 reduced counts by 1.84 and 2.40 log10, respectively. No statistical differences were found between chlorine and ozone (2 mg l-1) during spraying applications (p < 0.05). The use of ozonated water both in immersing and spraying applications is suggested when water turbidity remains low. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 56 van 141 gevonden artikelen
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