Inactivation of E. coli and B. subtilis spores in ozonized cassava starch
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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In the present study, the efficacy of ozone inactivation ofB. subtilisspores andE. coliin cassava starch was evaluated. Cassavastarch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisturecontent did not cause significant reduction ofB. subtilisspores and caused the reduction of only 2 decimal ofE. coli. On theother hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction ofB. subtiliswas achieved at 40 ppm of ozone and totalB. subtilisload reduction (>5 log cycles) was observed at 118 ppm of ozone.Similarly, totalE. coliload reduction (>7 log cycles) was achieved at 40 ppm of ozone exposure for 60 minutes. Therefore, theresults indicate that the ozone efficacy against microorganisms in cassava starch was mainly dependent on the sample moisturecontent and to ozone concentration and exposure time. Moreover, it was observed that ozone is a promising technology toreduce microbial counts in dried food.
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