Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano

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dc.contributor.authorTorlak, Emrah
dc.contributor.authorSert, Durmus
dc.contributor.authorUlca, Pelin
dc.date.accessioned2024-02-23T14:03:09Z
dc.date.available2024-02-23T14:03:09Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractInterest in potential food applications of ozone has expanded in recent years in response to consumer demands for green technologies. This study was conducted to evaluate the efficacy of gaseous ozone for the microbial reduction and elimination of Salmonella on dried oregano. Ozone treatment was performed up to 120 min under continuous stream of two different constant ozone concentrations (2.8 and 5.3 mg/L). Significant (P < 0.05) reductions of 2.7 and 1.8 log were observed in aerobic plate counts and yeast and. mold counts after ozonation at 2.8 mg/L for 120 min, respectively. Ozonation performed at 5.3 mg/L for 90 min yielded a reduction of over 3.2 log in the aerobic plate counts. Initial population of a cocktail of Salmonella serotypes (S. Typhimurium, S. Newport and S. Montevideo) on inoculated oregano determined as 5.8 log CFU/g decreased significantly by 2.8 and 3.7 log after ozonation at 2.8 and 5.3 mg/L for 120 mm, respectively. Sensory evaluation results suggested that over the 2 log reduction in the microbial population can be obtained on dried oregano by gaseous ozone treatments with an acceptable taste, flavor and appearance. The results demonstrated that the gaseous ozone treatment is an effective alternative microbial reduction technique for dried oregano. (C) 2013 Elsevier BM. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2013.05.030
dc.identifier.endpage280en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.issue3en_US
dc.identifier.pmid23803570en_US
dc.identifier.scopus2-s2.0-84879564726en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage276en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2013.05.030
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11988
dc.identifier.volume165en_US
dc.identifier.wosWOS:000323017000011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOzoneen_US
dc.subjectOreganoen_US
dc.subjectMicrobial Reductionen_US
dc.subjectSalmonellaen_US
dc.subjectSensoryen_US
dc.titleEfficacy of gaseous ozone against Salmonella and microbial population on dried oreganoen_US
dc.typeArticleen_US

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