SUMMARY
Green pepper is a vegetable very consumed in Brazil, mainly in raw salads or their complements, and therefore should be given special attention to sanitization. Sodium hypochlorite is currently the sanitizer most used for this purpose, but the formation of by-products is an inconvenience. Thus, has increased the search for techniques to minimize and/or replace this product in the fresh-cut industry. Ozonated water can be an alternative because it is a potent sanitizer and does not create by-products. The aim of this work was define the most effective concentration of ozonated water in reducing microbial contamination of fresh-cut green pepper. The raw material was purchased in a local trade of Campinas-SP, selected and minimally processed. The sanitization was consisted of immersion in tap water (T2) and ozonated water at concentrations of 1.6 mg L-1 (T3), 1.8 mg L-1 (T4) for 1 minute. The processing was consisted of washing, manual cut, taking up the stalk and the internal parts and slicing into strips (± 3mm thickness). The control treatment (T1) was the product minimally processed without washing. The ozone concentration was measured by a commercially available kit (CHEMetrics, Vacu-vials, Ozone K-7402, Calverton, Va., U.S.A.). It was performed physical-chemical (pH and soluble solids) and microbial analysis (mesophilic and psychrotrophic aerobic bacteria, total coliforms, Escherichia Coli, yeasts and molds, besides the presence of Salmonella spp.). The average initial contamination of samples were 1.3x105 CFU g-1 to mesophilic aerobic bacteria, >1.1x103 CFU g-1 to total coliforms, <1(est.) to psychrotrophic and yeasts and molds. After the treatment, the results were 1.3x104, 9.2 and <1(est.) CFU g-1, respectively. It was not observed presence of E.coli and salmonella spp. The concentration of 1.6 mg L-1 was considerate the most effective treatment in reducing the microbial contamination of fresh-cut green pepper.