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Sporicidal action of ozone and hydrogen peroxide: a comparative
study
M. A. Khadre and A. E. Yousef,
Department of Food Science and Technology 2001, The Ohio State
University, 2015 Fyffe Road, Parker Hall, Columbus, OH 43210, USA
Summary
Elimination of contaminating spores on packaging materials and
food-contact surfaces remains a challenge to the food industry.
Hydrogen peroxide and chlorine are the most commonly used sanitizers
to eliminate these contaminants, and ozone was recommended recently
as an alternative. Hence, we compared the sporicidal action of ozone
and hydrogen peroxide against selected foodborne spores of Bacillus
spp. Under identical treatment conditions, 11 μg/ml aqueous ozone
decreased spore counts by 1.3 to 6.1 log10 cfu/ml depending upon the
bacterial species tested. Hydrogen peroxide (10%, w/w), produced
only 0.32 to 1.6 log10 cfu/ml reductions in spore counts. Thus,
hydrogen peroxide, at 10,000-fold higher concentration, was less
effective than ozone against Bacillus spores. Resistance of spores
to ozone was highest for Bacillus stearothermophilus and lowest for
B. cereus. Therefore, spores of B. stearothermophilus are suitable
for testing the efficacy of sanitization by ozone. Electron
microscopic study of ozone-treated B. subtilis spores suggests the
outer spore coat layers as a probable site of action of ozone.
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