دوره 8، شماره 4 - ( 8-1402 )
جلد 8 شماره 4 صفحات 596-587 |
برگشت به فهرست نسخه ها
چکیده: (1863 مشاهده)
Background: Cross-contamination between food, equipment, and contact surfaces during food processing may occur with some pathogenic bacteria, such as E. coli and S. aureus. This study was conducted to investigate the bactericidal potential of ozonized water spray in food contact surfaces (plastic, glass, steel, and ceramic) for the inactivation of E. coli and S. aureus isolated from traditional yogurt. Methods: Two isolated bacteria were tested for antibiotic resistance and the strains were exposed to ozonized water with concentration of 4 mg/l for 0, 2, and 10 minutes and after drying on food contact surfaces (FCS). Results: E. coli and S. aureus were defined as multidrug-resistant. Ozonized water inhibited two bacteria growth on the FCS after two minutes. On plastic, glass, and ceramic surfaces, E. coli was more sensitive than S. aureus, while S. aureus on steel surface was more sensitive than E. coli. Conclusion: Based on the results, it is recommended to use the ozonized water spray at 4 mg/l concentration to disinfect surfaces in contact with food, especially glass and ceramic surfaces.
Corresponding Author:Reza Sharafati Chaleshtori
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Corresponding Author:Reza Sharafati Chaleshtori
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You can search for this author in PubMed Google Scholar Profile
دریافت: 1400/12/9 | انتشار: 1402/8/29 | انتشار الکترونیک: 1402/8/29
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