Upload
bill-knauer
View
226
Download
0
Tags:
Embed Size (px)
DESCRIPTION
Ahmed Yousef Professor of Food Microbiology Ohio State University Ozone-V Conference April 2, 2007 Fresno California • Tri-atomic oxygen (O 3 ) • Molecular weight of 48 • Bluish gas (at high concentrations) • Pungent characteristic odor • Low solubility in water • Half-life: •Gas: ~12 hr (at ambient) •Aqueous: Short, varies by medium What’s Ozone? U V 2 4 0 -3 2 0 n m U V < 2 4 0 n m Atmospheric oxygen molecules v v
Citation preview
Ozone Inactivation of Microorganisms:Kinetics and Mechanisms
Ahmed Yousef
Professor of Food MicrobiologyOhio State University
Ozone-V ConferenceApril 2, 2007
Fresno California
What’s Ozone?
• Tri-atomic oxygen (O3)• Molecular weight of 48• Bluish gas (at high concentrations)• Pungent characteristic odor• Low solubility in water• Half-life:
• Gas: ~12 hr (at ambient)• Aqueous: Short, varies by medium
Ozone Formation and Decomposition in the Stratosphere(Chapman Mechanism)
vUV
<24
0 nm
v
UV 2
40-3
20 n
m
Atmospheric oxygenmolecules
Atomic oxygenOzone
Generation of Ozonefor Food Applications
Method• Corona discharge• Electrochemical• Ultraviolet radiation
Consumables• Air• Oxygen gas• Water
Heat Removal
Heat Removal
AC PowerSupply
Oxygen Ozone
ElectrodeDielectric
High Voltage
Discharge Gap
Ozone Generation by Corona Discharge
Electrode
H2O
O2/O3
H2
H2O
Anode Cathode
Proton exchange membrane
H+
http://www.lynntech.com/pdf/1lbgenerator.pdf
Ozone Generation by Electrochemical Process
Ozone Decomposition and Disposal
- Heat
• Destruction of excess ozone in work environment
• Destruct units:
- Catalysts
• Small amounts
- May dispose of in the atmosphere
For ozone factsheet, visit {http://ohioline.osu.edu/fse-fact/0005.html}
Inactivation Kinetics
Inactivation of food-transmitted microorganisms (vegetative cell in pure suspensions) by aqueous ozone
(Kim & Yousef, 2000)
Ozone kills diverse bacteria
Spoilage and pathogenic bacteria are inactivated
Rapid inactivation
Ozone kills bacteria in less than 30s
Effective at low concentrations
~1ppm ozone kills up to 6 logs 0 200 400Exposure time (sec)
0.000001
0.00001
0.0001
0.001
0.01
0.1
1
Frac
tion
of S
urvi
vors
(N/N
o)
1.44 ppm
0.96 ppm
1.52 ppm
1.12 ppm
Escherichia coli O157:H7
Pseudomonas fluorescens
Leuconostoc mesenteroides
Listeria monocytogenes
0.00 0.01 0.02 0.03Ozone dose (mg/ml)
1.0E-7
1.0E-6
1.0E-5
1.0E-4
1.0E-3
1.0E-2
1.0E-1
1.0E+0A. acidocaldarius (cell)
A. acidocaldarius (spore)
N. fischeri (spore)
Z. bailli (spore)
Inactivation of bacterial and fungal spores suspended in water by ozoneInitial count: 6.4x106 -1.5x107 cfu/ml (Khadre et al., 2001)
Surv
ivor
frac
tion
(N/N
0)
An ozone dose (mg gas ozone/mL sample) =Ozone concentration in gas (mg/L) × flow rate (mL/min) ×treatment time (min)/volume of spore suspension (mL).
(We apologize for the inconvenience)
Treatment of Clostridium botulinum spores with aqueous ozone for 1 min
Treatment Viable spores/ mL
Control (0 ppm) 3.6 x 107
12 ppm < 1 (estimated)
26 ppm < 1 (estimated)
Decrease in spore count (log10/ml) with exposure to ozone (0.22 mg ozone/20 ml mixture) or hydrogen peroxide (2000 mg H2O2/20 ml mixture) for 1 min at 22°C(Khadre & Yousef, 2001)
1.35.7B. subtilis vary Niger ATCC 9372
0.646.1B. subtilis ATCC 19659
1.24.8B. subtilis OSU848
0.322.7B. subtilis OSU494
0.641.3B. stearothermophilus OSU24
0.581.9B. polymyxa OSU443
0.932.1B. megaterium OSU125
1.66.1B. cereus OSU11H2O2O3Spore
Scanning electron micrograph of rotavirus particlesafter release from MA 104 cell culture
Khadre and Yousef, 2002
0 5 10 15 20 25 30Ozone Concentration (ppm)
2
4
6
8
10
12
Log 1
0 TC
ID50
/mL
Changes in infectivity of rotavirus Wa Wooster, measured as TCID50/mLat different concentrations of ozone in aqueous solution at 25°C.
Trial 1
Trial 2
Khadre and Yousef, 2002
What do these kinetic data mean?
- Cell suspension (planktonic) vs. biofilm- Equipment vs. package surface- Medium more complicated than pure water
• Lab research vs. Real World• Testing different scenarios
Efficacy Against Biofilm-Repeated Exposure
Count of Pseudomonas fluorescens as a biofilm or a dry film on chips (12.9 cm2) of a multilaminated packaging material after repeated exposureto1-min treatments with ~0.1 mg ozone/chip using 3.6 ppm aqueous ozone (Khadre & Yousef, 2000).___________________________________________________________No. of Exposures Biofilm Dry film______________________________________________________0 3.5x108 7.2x108
1 3.2x106 6.4x103
2 2.7x105 <1(est)3 2.2x105
4 1.2x105
5 6.0x102
______________________________________________________
0 4 8 12 16Ozone Concentration (PPM)
2.0
4.0
6.0
8.0
Log
CFU
/Chi
p
0.00 0.08 0.16 0.24 0.32
mg Ozone/Chip
24
StainlessSteel
Packaging Material
Inactivation of 24-hr biofilm of Pseudomonas fluorescence on chips (12.9-cm2) of packaging material and stainless steel when exposed to
different doses of ozone (Khadre & Yousef, 2000)
Ozone lethality against Escherichia coli O157:H7 in the presence of organic load (BSA). Restaino et al., 1995; Achen, 2000
2
3
4
5
6
7
8
9Lo
g cf
u/m
l
0 0.5 1.2 1.8 3.5Ozone (ppm)
Control
0.01% BSA
0.1% BSA
1% BSA
Inactivation Mechanism
Oxidation Potential of Selected Oxidizing Agents
0.700.95Chlorine dioxide
0.981.33Hypobromite
1.001.36Free chlorine
1.091.48Hypochlorite
1.311.78Hydrogen peroxide
1.532.08Ozone
Relative Oxidative
Powera
Oxidation Potential
(Volts)Species
a relevant to chlorine
Water Quality Association Ozone Task Force. 1997. Ozone for Point-of-Use, Point-of-Entry, and Small System Water Treatment Applications: A Reference Manual.Water Quality Association.Lisle, IL, 2-4.
.OH
O3Initiators
OH-, Fe2+, UV, H2O2(Radicals formed)
HO2. .O2
-
O3
O2
PromotorsO3, -SH, R-CH2OH, Aryl
(.O2- regenerated, O3 consumed)
InhibitorsAlkyl, t-BuOH, CO3
2+/HCO3+
Radicals Consumed(Ozone decomposition terminated)
Ozone decomposition, free radical formationand advanced oxidation processes
(Khadre et al, 2001)
Oxidative powerMolecular ozone (Hunt & Marinas, 1997)Singlet, free radicals (Kanofsky & Sima, 1991)
Inactivation Mechanism
Reaction with:Cell membranes (Giese & Christenser, 1954)Dehydrogenases (Ingram & Haines, 1955)DNA (Scott, 1975)RNA (Kin et al., 1980)
Inactivation Mechanism (Cont’d)
Ozone action on bacterial spores
Ozone at 5 ppm
Damages spores coats (see the electron microscopic pictures).
Ozone at >5ppm
Total inactivation of spores (data not shown)
Before After
Khadre, M. A. and Yousef, A.E. 2001. Sporicidal action of ozone and hydrogen peroxide, a comparative study. Int. J. Food Microbiol. 71:131-138.
• Inner membrane damage is the probable killing mechanism for ozone(Young, 2004)
• Oxidizing agents may have targeted proteins, not lipids, in the spore’s inner membrane(Cortezzo et al., 2004).
Target in sporeInner membrane!
Future Directions
Combination Treatments(if justifiable)
D-values* (min) of spores treated with ozoneTemperature (°C) Treatment
85 90 95 Control (no ozone)
294.1 74.6 27.0
Ozone-treated (before heating)
26.3 9.3 4.0
Kim et al., 2002* The smaller the D-value, the greater the sensitivity to heat
• Ozone inactivates microbial cells rapidly and effectively.
• Spores of Bacillus and Clostridium species, compared to vegetative cells, require higher ozone concentrations to be killed.
• Ozone damages spore outer coats but membrane damage is probably the cause ozone sporicidal action.
• Bacterial spores become sensitive to heat when pre-treated with sublethal levels of ozone.
• Direct use of ozone in liquid foods and on food surfaces with large ozone demand may not be recommended.
Conclusions