Inactivation of Escherichia Coli O157 On Inoculated Alfalfa Seeds with Ozonated Water Under Pressure
Inactivation of Escherichia Coli O157 On Inoculated Alfalfa Seeds with Ozonated Water Under Pressure Inactivation of Escherichia Coli O157:H7 on Inoculated Alfalfa Seeds with Ozonated Water Under Pressure1 Journal of Food Safety, Vol. 22 No.2, July 2002 RATNA R. SHARMA2 and ALI DEMIRCI2,3,4 2Department of Agricultural and Biological Engineering 3Life Sciences Consortium The Pennsylvania State University LARRY R. BEUCHAT Center for Food Safety and Department of Food Science and Technology University of Georgia AND WILLIAM F. FETT United States Department of Agriculture Agricultural Research Service Eastern Regional Research Center Food Safety Intervention Technologies Research Unit Received for Publication December 21, 2001 Accepted for Publication March 27, 2002 ABSTRACT Alfalfa seeds inoculated with Escherichia coli O157:H7 (~105 CFU/g) were subjected to low hydrostatic pressure. Seeds immersed in ozonated water at 4C were held at 8 and 12-psi ozone pressure for 2, 4, 8, 16, 32, and 64 min. Alternatively, seeds were continuously sparged with ozone for up to 64 min and then held at 12 psi for 5 min. Controls consisted of sparging