Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

dc.creatorAmorim, EOC
dc.creatorTribst, AAL
dc.creatorAugusto, PED
dc.creatorCristianini, M
dc.date2013
dc.dateAPR-JUN
dc.date2014-07-30T18:02:12Z
dc.date2015-11-26T17:47:43Z
dc.date2014-07-30T18:02:12Z
dc.date2015-11-26T17:47:43Z
dc.date.accessioned2018-03-29T00:30:27Z
dc.date.available2018-03-29T00:30:27Z
dc.identifierFood Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 33, n. 2, n. 289, n. 294, 2013.
dc.identifier0101-2061
dc.identifierWOS:000323699100012
dc.identifier10.1590/S0101-20612013005000043
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/69450
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/69450
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1288873
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionIn the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisture content did not cause significant reduction of B. subtilis spores and caused the reduction of only 2 decimal of E. coli. On the other hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction of B. subtilis was achieved at 40 ppm of ozone and total B. subtilis load reduction (>5 log cycles) was observed at 118 ppm of ozone. Similarly, total E. coli load reduction (>7 log cycles) was achieved at 40 ppm of ozone exposure for 60 minutes. Therefore, the results indicate that the ozone efficacy against microorganisms in cassava starch was mainly dependent on the sample moisture content and to ozone concentration and exposure time. Moreover, it was observed that ozone is a promising technology to reduce microbial counts in dried food.
dc.description33
dc.description2
dc.description289
dc.description294
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [2008/10942-5]
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationFood Science And Technology
dc.relationFood Sci. Technol.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectozonation
dc.subjectfood processing
dc.subjectnon-thermal technologies
dc.subjectEscherichia-coli
dc.subjectOzonated Water
dc.subjectGaseous Ozone
dc.subjectBacillus-cereus
dc.subjectWheat-flour
dc.subjectDecontamination
dc.subjectQuality
dc.subjectPeppers
dc.subjectFood
dc.subjectDegradation
dc.titleInactivation of E. coli and B. subtilis spores in ozonized cassava starch
dc.typeArtículos de revistas


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