Effect of Ozone as a Disinfectant on Microbial Load and Chemical Quality of Raw Wheat Germ

While raw seed sprouts can threaten consumers' health by foodborne pathogens, thermal or chemical disinfection of sprouts may cause some negative effects; instead, ozone can be a good alternative treatment. This study investigated the effect of nine ozone treatments (2000, 4000, and 6000 ppm wi...

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Bibliographic Details
Published inOzone: science & engineering Vol. 41; no. 6; pp. 562 - 570
Main Authors Sarooei, Sara Jafari, Abbasi, Azam, Shaghaghian, Samaneh, Berizi, Enayat
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 02.11.2019
Taylor & Francis Ltd
Subjects
antioxidant
Antioxidants
Chemical composition
Disinfectants
Disinfection
Disinfection & disinfectants
Flora
Health risks
lipid
Lipid peroxidation
Lipids
Microorganisms
Moisture content
Organic chemistry
Oxidation
Ozonation
Ozone
Water content
Wheat
Wheat germ
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Summary:While raw seed sprouts can threaten consumers' health by foodborne pathogens, thermal or chemical disinfection of sprouts may cause some negative effects; instead, ozone can be a good alternative treatment. This study investigated the effect of nine ozone treatments (2000, 4000, and 6000 ppm within 1, 2, and 4 h) on wheat germ chemical compositions and microbial flora. The results indicated that ozonation with 2000 ppm during 4 h was the optimized treatment with the greatest effect on decreasing the microbial load while it had the minimum effect on antioxidant properties, lipid oxidation, and moisture content of raw wheat germ.
ISSN:0191-9512
1547-6545
DOI:10.1080/01919512.2019.1642181