Effects of Ozone Treatment on the Depuration of Foodborne pathogens in Taiwan

• Main Authors: Chih-Liang Chou, 周志亮
• Other Authors: Chung-Saint Lin
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/47098493670784304480

碩士 === 元培科技大學 === 食品科學研究所 === 101 === In Taiwan, pathogens foodborne illness has estimated about 3099 outbreaks between 2001 and 2011. The pathogens related food poisoning are the most common likes: Vibrio parahaemolyticus, Staphylococcus aureus, and Escherichia coli, Bacillus cereus, Salmonella spp. and Clostridium botulinum. Foodborne illness for pathogenic the number of viable bacterial cells necessary to cause disease the minimum infective dose to be 5 log CFU/g. Food poisoning is caused by eating contaminated food. The risk can be minimized by taking simple precautions. Food safety considerations include: reduce the possibility of food poisoning and reduce the risk of contamination. In this study ozone used to treatment on the depuration of foodborne pathogens by nonthermal plasma with dielectric barrier discharge. Factors affecting the sterilization including set an experiment voltage, air flow and aeration time. Count the number of residual bacteria by spread plate, after ozone treatment. Control group were legal disinfectant in Taiwan. High voltage 18 kV (electric power of 21.9 W) to treatment Vibrio spp., initial number of bacteria were 8 Log CFU/mL, after 15 min were complete sterility, cost 0.0219 NT dollars. Low voltage 8 kV (electric power of 2.42 W) to treatment V. parahaemolyticus was better when remove the medium to ozone treatment, after 3 min were complete sterility, cost 0.0005 NT dollars. Use ozone low voltage 8 kV (electric power of 2.42 W) to treatment foodborne pathogens, S.aureus were better than 3 strains, after 3 min were complete sterility, cost 0.0009 NT dollars.