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Predicting the Inactivation of E. coli O157:H7 on Alfalfa Seeds Treated with Ozonated or Electrolyzed Oxidizing water

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  036121,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.14144) @2003
Authors:   Ratna R. Sharma, Ali Demirci, Virendra M. Puri, Larry R. Beuchat, William F. Fett
Keywords:   Alfalfa, E. coli O157:H7, electrolyzed oxidizing, inactivation, modeling, ozone

Alfalfa sprouts have been implicated in a number of foodborne disease outbreaks in recent years and contaminated seeds are attributed to be the main source of contamination for sprouts. Data from studies on the treatment of E. coli O157:H7 inoculated alfalfa seeds with ozonated and electrolyzed oxidizing (EO) water were used to develop models for predicting inactivation of the pathogen. Treatment times of 0 - 16 min were used for ozonated water at initial concentrations of 0 - 21 ppm. For EO water treatments, 0 - 19 amp data at treatment times of 0 32 min were used to develop the models. A modified Monod model for bacterial death kinetics was developed by integrating the rate constant (k) as a Lorentzian function of treatment time (t). Regression constants for Lorentzian function were determined at various ozone concentrations (ppm) or EO water generation amperages (amp). As a second method, a Response Surface Model (RSM) involving linear, quadratic, and interaction terms of the influencing parameters was developed to predict log10N/No based on ppm(ozone) or amp(EO water) and treatment time. The models were validated by back predicting log10N/No values.

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