Effect of ozone and vuv light in the presence of food components

László Zsuzsanna and Fehér László: Effect of ozone and vuv light in the presence of food components. In: Review of faculty of engineering : analecta technica Szegedinensia. pp. 67-73. (2007)

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The aim of the current work is the comparison of the ozone, ozone/UV, UV and UV/VU V induced destruction of a spore-former (Bacillus megaterium), a Gram positive (Micrococcus luteus) and a Gram negative (Serratia marcesens) bacterium in the presence of a model food component carbohydrate lactose, and carbohydrate and protein containing solution. In "clear" solutions both method was sufficient to achieve 1 or in most cases min. 2 order of magnitudes decrease of microorganisms. The Gram negative Serratia marcesens appeared to be the most sensitive, while the Bacillus megaterium and Micrococcus luteus were more resistant to the treatments. The presence of organic matter had affected to disinfecting efficiency of all methods in the case of all microorganism, but the effect depends on the type of the substrate. In the presence of protein and carbohydrate containing solution the situation is markedly different. It was found that lactose inhibits the disinfection, while protein increase the disinfection efficiency which can be explained by the formation of toxic degradation products derived from proteins.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2007
ISSN: 1788-6392
Page Range: pp. 67-73
Language: English
Related URLs: http://acta.bibl.u-szeged.hu/38398/
Uncontrolled Keywords: Természettudomány
Additional Information: Bibliogr.: p. 72-73. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2021. Jan. 27. 10:03
URI: http://acta.bibl.u-szeged.hu/id/eprint/11762

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