Effect of Ozone as a Disinfectant on Microbial Load and Chemical Quality of Raw Wheat Germ |
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| Authors: | Sara Jafari Sarooei Samaneh Shaghaghian Enayat Berizi |
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| Affiliation: | 1. Student Research Committee, Shiraz University of Medical Sciences, Shiraz, 7153675541, Iran;2. Technical manager, Food Laboratory of Pars Pajhouhan Sanjesh Pouya, Shiraz, 7153675541, Iran;3. Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran |
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| Abstract: | ABSTRACTWhile 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. |
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| Keywords: | Ozone wheat germ microorganisms antioxidant lipid |
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