Use of ozone and chlorine dioxide to improve the microbiological quality of turnip greens

The biocidal effect of ozone, chlorine dioxide (oxine), commercial sanitizer, and the combination of ozone and oxine on natural microbial flora found on turnip greens was investigated. Turnip greens were treated with tap water, 5 ppm ozone, 40 ppm oxine, 2% commercial sanitizer, and the combination of ozone and chlorine dioxid for 0, 1, and 5 min. Exposure times and types of sanitizers were evaluated. There were three trials per treatment. Tap water failed to achieve 1 log CFU/g reduction (0.44-0.55 log CFU/g). The combined ozone-oxine treatment was more effective in reducing population levels of these bacterial populations on turnip greens than individual treatments. The total bacterial count was reduced by 2.17 log CFU/g and the E. coli population was not detected when samples were treated with combination of 5 ppm ozone and 40 ppm oxine.