Retail foodservice establishments (FSE) frequently utilize washes with sanitizing agents during fresh produce preparation. This study evaluated the efficacy of ozonated water on the inactivation of viruses, bacteria, and viruses in association with bacteria on produce surfaces. Boston bibb lettuce (BB) and cherry tomatoes were spot inoculated with viruses (murine norovirus (MNV) and MS2 bacteriophage), bacteria (Enterobacter cloacae and Bacillus cereus), or MNV associated with E. cloacae or B. cereus. Following inoculation, produce was held at 4 °C for 90 min (virus, virus + bacteria) or 24 h (virus, bacteria) prior to treatment. A batch wash ozone sanitation system (BWOSS) was prepared with ice (3–5 °C) and 0.5 ppm initial ozone concentration or no ozone. Produce samples were treated for 40 min with an ozonated water (0.86–0.99 ppm) or water-only wash with samples taken every 10 min. Samples were processed for microbial recovery, and plaque forming units (PFU) and colony forming units remaining on the produce were determined. Although microbial reductions of 99 to 99.99% were achieved during ozone treatments, few statistically significant differences (P > 0.1) were detected when comparing the ozonated water to water-only wash. Notably, a significant difference (P = 0.009) in log reduction of MNV + bacteria and MNV alone on BB was observed after 40 min ozonated water wash. Specifically, MNV with B. cereus achieved a 1−log greater reduction (2.60 log PFU/ml) compared to MNV alone (1.63 log PFU/ml). Overall, washing produce in ozonated water did not significantly increase microbial inactivation compared to water alone under the conditions presented here. Variables impacting ozone wash effectiveness should be considered when implementing produce wash sanitation systems within FSE.

零售餐饮服务机构 (FSE) 在新鲜农产品制备过程中经常使用消毒剂进行清洗。这项研究评估了臭氧水对农产品表面病毒、细菌以及与细菌相关的病毒的灭活效果。波士顿生菜 (BB) 和樱桃番茄用病毒（鼠诺如病毒 (MNV) 和 MS2 噬菌体）、细菌（阴沟肠杆菌和蜡样芽孢杆菌）或与阴沟肠杆菌或蜡样芽孢杆菌相关的 MNV 进行点接种。接种后，处理前将农产品在 4°C 下保存 90 分钟（病毒、病毒 + 细菌）或 24 小时（病毒、细菌）。使用冰 (3–5 °C) 和 0.5 ppm 初始臭氧浓度或无臭氧制备批量清洗臭氧卫生系统 (BWOSS)。产品样品用臭氧水 (0.86–0.99 ppm) 处理 40 分钟或仅用水清洗，每 10 分钟取样一次。对样品进行微生物回收处理，并测定产品上残留的菌斑形成单位 (PFU) 和菌落形成单位。尽管在臭氧处理过程中微生物减少了 99% 至 99.99%，但在比较臭氧水和纯水洗涤时，几乎没有检测到统计学上的显着差异 ( P > 0.1)。值得注意的是，在 40 分钟臭氧水清洗后，在 BB 上观察到 MNV + 细菌和单独 MNV 的对数减少量存在显着差异 ( P = 0.009)。具体而言，与单独使用 MNV (1.63 log PFU/ml) 相比，使用蜡状芽孢杆菌的 MNV 实现了 1-log 的更大减少 (2.60 log PFU/ml)。总体而言，在本文提出的条件下，与单独使用水相比，用臭氧水清洗农产品并没有显着增加微生物失活。 在 FSE 内实施农产品清洗卫生系统时，应考虑影响臭氧清洗效果的变量。