Evaluation of the antibacterial effect of ozonized olive oil against Listeria monocytogenes
Keywords:
ozonized olive oilAbstract
The vegetable ozonized oils are a new alternative to treat humans and animals against pathogens, due to their antimicrobial capacity. The aim of this study was to determine the antimicrobial effect of olive ozonized oil against Listeria monocytogenes. Three different ozonized oils were used: T1: olive ozonized oil stored for 6 months at 4°C, T2: olive ozonized oil produced in the moment of the test, and a commercial ozonized oil (Oleozon®). The peroxide index of the oils was determined using a volumetric method. Also, the antimicrobial activity was evaluated using a diffusion method with different concentrations of the inocula. The peroxide index was in a range of 400 to 490 mmol/kg and 500 to 800 mmol/kg for the T2 and Oleozon® oils, respectively. All the ozonized oils showed antimicrobial effect, finding that the higher activity was presented with a lower concentration of the inocula. The commercial oil has a significant difference (p<0.05) respect to the T1 and T2 oils, having a higher effect. On the other hand, the T1 and T2 treatments did not show significant differences between them, whence the storage at this conditions did not affect the antimicrobial effect.
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