Chlorine and ozone applications used for fruit and vegetable disinfection in tourism accommodation facilities

نویسندگان

چکیده

Samples of vegetable and fruit were taken from the kitchens tourism accommodation facilities microbiological analyses made. The samples analysed after being disinfected with 100 ppm chlorine for 2-10 minutes 2 ozone minutes. In examined vegetables samples, Escherichia coli, E. coli O157, Salmonella spp., Listeria monocytogenes in terms microorganisms. Before disinfection, was detected all 30 samples: O157 8 spp. 4 L. 3 samples. As a result disinfection applications minutes, decreased by more than 45%. 1 sample After 60%. A decrease 70% observed coli. 5 85%. No bacteria found 10 It that there microorganism loads as chlorination ozonation processes

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ژورنال

عنوان ژورنال: Mediterranean Agricultural Sciences

سال: 2022

ISSN: ['2528-9675']

DOI: https://doi.org/10.29136/mediterranean.1109948