An in-package ozonation system based on dielectric barrier discharges was evaluated for its effectiveness in inactivating Listeria innocua, attenuated Salmonella Typhimurium, and Escherichia coli O157:H7 on cherry tomatoes.  The system produced ~1,000 ppm of ozone inside film bags within 1 min of operation.  L. innocua was reduced from 5.7 log CFU/fruit to a non-detectable level when inoculated onto the smooth surface of the fruit and was reduced by 4 log CFU/fruit on the stem scar area of the fruit within 40 seconds of treatment. Regardless of location of the bacteria, E. coli O157:H7 and Salmonella were typically reduced by 2-3 log CFU/fruit after 2-3 min treatment. During 3-week storage at 10�C, the color and texture of fruit treated with the ozonation for 3 min were not significantly impacted.  The results indicate that bacteria responded differently to ozone, and the ozonation system may be useful for enhancing microbial safety of tomatoes.

In-package inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on cherry tomatoes with gaseous ozone

244th National Meeting (2012)

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