Divya Kumari1, R Naveen Kumar1, V Bhaskar2, DP Chakravarthy3 and V Sudershan Rao1*
1Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad, India
2Division of Bio-Statistics, National Institute of Nutrition, Indian Council of Medical Research (ICMR), India
3Easavyasa technologies Pvt. Ltd, Hyderabad, India
*Corresponding Author: V Sudershan Rao, Scientist-E, Food Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai-Osmania, Tarnaka, Hyderabad, India.
Received: June 06, 2017; Published: June 19, 2017
Citation: V Sudershan Rao., et al. “Efficacy of Ozone in Combination with UV for Inactivation of Selective Foodborne Pathogens”. Acta Scientific Nutritional Health 1.2 (2018).
Ozone is a powerful antimicrobial agent that is suitable for application in food. In this study effect of gaseous ozone alone of different concentrations (0.2, 0.8 and 1.4 ppm/second) for four different time periods (5, 10, 15 and 20 minutes) and in combination with UV on strains of Salmonella spp. Staphylococcus aureus was studied and a reduction in the total bacterial log reduction were examined.
The results indicated that the combination of ozone at 0.2 ppm for 20 min and ultraviolet light (p < 0.05) was effective against Salmonella spp. whereas solely ozone at 0.8 ppm for 20 min (p < 0.05) was effective against Staphylococcus aureus. Exposure of ozone in combination with ultraviolet light has been applied directly to foodborne pathogens. Additional research is needed to elucidate the mechanisms of ozone in combination with UV to optimize its use in food application.
Keywords: Foodborne pathogens; Ozone; Salmonella spp; Staphylococcus aureus; Ultraviolet light
Copyright: © 2018 V Sudershan Rao., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.