Salmonella Research Today is a free monthly online journal that collates and summarizes the latest research about Salmonella, including details on salmonella typhimurium, food poisoning, infection, treatment.

Efficacy of chlorinated and ozonated water in reducing Salmonella typhimurium attached to tomato surfaces.

Chaidez C, Lopez J, Vidales J, Campo NC

Centro de Investigacion en Alimentacion y Desarrollo, Sinaloa, Mexico. chaqui@ciad.edu.mx

The purpose of this study was to compare chlorinated and ozonated water in reducing Salmonella typhimurium inoculated onto fresh ripe tomatoes. Surface-inoculated tomatoes were immersed/sprayed with chlorinated (200 mg l(-1)) and ozonated water (1 and 2 mg l(-1)) under 2 and 100 nefelometric turbidity units (NTU). Contact times were 120 and 30 s for immersing and spraying applications, respectively. Immersing in chlorinated water and low turbidity resulted in the most effective application with 3.61 log(10) bacterial reduction, while 1 and 2 mg l(-1) of ozone reduced 2.32 and 2.53 log(10), respectively. High turbidity and chlorine reduced the bacterial counts by 3.39 log(10), while 1 and 2 mg l(-1) of ozonated water and low turbidity reduced the bacteria by 1.48 and 1.92 log(10), respectively. Spraying chlorinated water reduced bacteria by 3 log(10), and ozonated water at 1 and 2 mg l(-1) reduced counts by 1.84 and 2.40 log(10), respectively. No statistical differences were found between chlorine and ozone (2 mg l(-1)) during spraying applications (p < 0.05). The use of ozonated water both in immersing and spraying applications is suggested when water turbidity remains low.

Published 6 July 2007 in Int J Environ Health Res, 17(4): 311-8.
Full-text of this article is available online (may require subscription).

© 2004-2008 Salmonella Research Today. All Rights Reserved.