Effect of ozone treatment on quality features and microbial load of sumac, cumin and pepper spices

Herbs are often produced by traditional methods and in poor sanitary conditions and can contain high amounts of spoilage and pathogenic microbes. The aim of this study has investigated the effect of ozone on some qualitative characteristics and microbial spices sumac, cumin and pepper. For this purpose, samples were treated by ozone at a concentration of 2 g per hour for 10, 20, 40 and 60 minutes. Then microbial count and chemical characters such as moisture content, antioxidant properties, and phenolic compounds were determined. The results showed that compared with controls, treatment with ozone decreased 2 logarithmic units (P