Chlorine and ozone applications used for fruit and vegetable disinfection in kitchens in tourism accommodation facilities

The research was carried out to examine the effects of chlorine and ozone applications in the kitchens of tourism accommodation facilities on fruit and vegetable disinfection. Within the scope of this study, samples of cress, lettuce, parsley, mint, arugula, dill, tomato, apple, plum, carrot were taken from the kitchens of tourism accommodation facilities and their microbiological analyses were made. These samples were first analysed in a way that was free from coarse dust, dirt and insects. Afterwards, the samples were analysed after being disinfected with 100 ppm chlorine for 2-5-10 minutes and with 2 ppm ozone for 2-5-10 minutes. In the examined vegetables and fruit samples, Turkish Food Codex Regulation on Microbiological Criteria Annex-1 (Washed, copped and packaged raw vegetables separately or mixed and frozen or dried vegetables) and Annex-2 (Chopped fruits and vegetables ready for consumption) according to product groups, Escherichia coli O157, Salmonella spp., Listeria monocytogenes, Escherichia coli were examined in terms of microorganisms. Escherichia coli count was analysed with the TS ISO 16649-2 method, and the results were given quantitatively. Searching for E. coli O157 TS EN ISO 16654; Salmonella spp. search TS EN ISO 6579-1; the search for Listeria monocytogenes was analysed with TS EN ISO 11290-1 methods, and the results were given qualitatively. Before disinfection, E. coli was detected in all 30 samples, E. coli O157 in 8 samples, Salmonella spp. in 4 samples, and L. monocytogenes in 3 samples. As a result of disinfection applications with 100 ppm chlorine for 2 minutes, E. coli decreased by more than %14. E. coli O157 in 2 samples, Salmonella spp. 1 samples detected and no L. monocytogenes bacteria was detected. As a result of disinfection applications with 2 ppm ozone for 2 minutes, E. coli decreased by more than %45. E. coli O157, Salmonella spp., L. monocytogenes microorganisms were not detected. As a result of disinfection applications with 100 ppm chlorine for 5 minutes, a decreased of more than %70 was observed in E. coli. E. coli O157, Salmonella spp., L. monocytogenes bacteria were not detected. As a result of disinfection applications with 2 ppm ozone for 5 minutes, E. coli decreased by more than %85. E. coli O157, Salmonella spp., L. monocytogenes microorganisms were not found. After disinfection with 100 ppm chlorine and 2 ppm ozone for 10 minutes E. coli, E. coli O157, Salmonella spp., Listeria monocytogenes bacteria were not found in any fruit and vegetable samples. As a result of chlorination and ozonation processes of vegetable and fruit samples, it was observed that there was a decrease in microorganism loads. In this study, the advantages and disadvantages of disinfection applications with chlorine and ozone are presented. Effective and appropriate disinfection processes are required in order to present the vegetable and fruit samples to the consumer in a more reliable, hygienic and healthy way.