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Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board  

Park, In-Sook (Korea Health Industry Development Institute)
Kim, Yong-Soo (Korea Health Industry Development Institute)
Baek, Seung-Bum (Chung-Ang University)
Kim, Ae-Young (Korea Health Industry Development Institute)
Choi, Sung-Hee (Korea Health Industry Development Institute)
Lee, Young-Ja (Korea Food & Drug Administration)
Jeon, Dae-Hoon (Korea Food & Drug Administration)
Kim, Hyoung-Il (Korea Food & Drug Administration)
Ha, Sang-Do (Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 225-229 More about this Journal
Abstract
The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.
Keywords
chopping board; food-borne pathogens; food industry; ozone water; sanitizer;
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Times Cited By SCOPUS : 1
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