Antibacterial Efficacy and Physiochemical Effects of Ozone Microbubble Water on Tomato

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