Antibacterial Efficacy and Physiochemical Effects of Ozone Microbubble Water on Tomato

Chih-Yao Hou, Yun-Ru Chen, Jong-Shinn Wu, Hsiu-Ling Chen, Chun-Ping Hsiao, Chih-Tung Liu and Chia-Min Lin
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Chih-Yao Hou: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Yun-Ru Chen: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Jong-Shinn Wu: Department of Mechanical Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan
Hsiu-Ling Chen: Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
Chun-Ping Hsiao: Department of Mechanical Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan
Chih-Tung Liu: Department of Mechanical Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan
Chia-Min Lin: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan

Sustainability, 2022, vol. 14, issue 11, 1-11

Abstract: The consumption of fresh produce is steadily increasing and chlorine washing is the most commonly used method of disinfecting fresh produce. However, chlorine washing possesses a potential risk. Hence, this study used ozone microbubble (OMB) water to disinfect Salmonella Enteritidis, S . Typhimurium, Staphylococcus aureus , and Escherichia coli on tomatoes. After injecting ozone into the microbubble generator, OMB was fulfilled in a 10 L tank for 10 or 20 min. The inoculated tomatoes were washed for 30 or 60 s. Control groups included unwashed, water-washed, microbubble-only, and ozone-only. The microbial populations were significantly lower on the OMB-treated tomatoes than controls ( p < 0.05), but not between various fulfilling or treatment time ( p > 0.05). When tomatoes were treated with OMB with 10 min fulfilling and 30-s washing, the differences of tested bacteria and water washing, ozone-only, and microbubble-only were: S . Enteritidis: 4.11, 3.37, 2.54 log CFU/tomato; S . Typhimurium: 4.83, 4.50, 2.78 log CFU/tomato; E. coli : 4.31, 4.08, 2.09 log CFU/tomato; S. aureus: 4.12, 3.93, 2.82 log CFU/tomato. In addition, significant higher ozone concentrations and conductivity were detected in OMB water than other groups ( p < 0.05). Color, texture, and sensory characteristics of the OMB-treated tomatoes were not significantly different from other groups ( p > 0.05). This study demonstrated that OMB effectively inactivated bacteria on tomatoes and did not affect the physical and sensory characteristics of tomatoes.

Keywords: ozone microbubble; tomato; antibacterial (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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