029908 AGNIHOTRI V, BORSE K, BHANDARKAR H, SUBRAMANIAM V, BHARDWAJ S (Microbiology Laboratory, Jalgaon - 425 001, Maharashtra, Email: firstname.lastname@example.org) : Efficacy of ozone to reduce total viable count, yeast and mould count, coliform count and enterobacteriaceae count in raw onion and dehydrated onion products. Plant Arch 2018, 18(2), 2811-21.
Microbial food safety and quality issues are of great importance in food processing industry. Various antimicrobial agents including disinfectant used in food processing industry should ensure the quality and microbiological safety of food, also they should not endanger the health through toxic intermediate products. Ozone molecule is a strong oxidant and effective agent to destroy microorganisms. The objective of this study is associated with treatment and effect of ozone to reduce microbial population in raw and dehydrated onion products. Current research focused on determination of the ozone concentration and contact time to reduce microbial load on raw onion and dehydrated onion products. Microbial load in terms of TVC, YMC, CC and EC of raw and dehydrated onion products was monitored initially and after ozone treatment. The average maximum count before and after treatment in terms of Log CFU/g reduction was calculated. Effect of ozone experimentally carried out at three different concentrations of (0.3, 0.5 and 1 ppm) with respect to three different exposure times (1, 3 and 5 minutes), for raw onion, DHO, KO, MN, GR and SP independently. For raw onion 1 ppm ozone for 3 minutes was collectively effective to reduce TVC, YMC, CC, and EC Log CFU/g. For DHO 1 ppm ozone for 3 minutes reduced TVC and CC whereas 0.5 ppm for 5 minute reduced, YMC and EC. For GR, SP, KO and MN, 1 ppm for 3 and 5 minute treatment was found to be effective for total microbial load reduction.
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