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Ozone Inactivation of Acid Stressed Listeria Monocytogenes and Listeria Innocua in Orange Juice Using a Bubble Column
Articles
  • Sonal Patil, Dublin Institute of Technology
  • Vasilis Valdramidis, Dublin Institute of Technology
  • Jesus Maria Frias, Dublin Institute of Technology
  • Patrick Cullen, Dublin Institute of Technology
  • Paula Bourke, Dublin Institute of Technology
Document Type
Article
Publication Date
2010-1-1
Rights
This item is available under a Creative Commons License for non-commercial use only
Publication Details

Patil, S. Valdramidis, V.P. Cullen, P.J. Frias, J. Bourke P. (2010) Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column. Food Control, 21(13) 1723-1730.

doi:10.1016/j.foodcont.2010.04.031

Abstract
Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid stressed cells. Overall the gaseous ozone treatment applied to orange juice resulted in a population reduction of 5 log cycles within a time range that varied between 5 to 9 min.
DOI
10.1016/j.foodcont.2010.04.031
Citation Information
Patil, S., Valdramidis, V.P. , Cullen, P.J. , Frias, J. , Bourke P. (2010): Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column. Food Control, 21(13) 1723-1730. doi:10.1016/j.foodcont.2010.04.031