Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Werlang, Gabriela Orosco; Kich, Jalusa Deon; Lopes, Graciela Völz; Coldebella, Arlei; Feddern, Vivian; Cardoso, Marisa Ribeiro de Itapema

doi:10.1177/10820132211014985

Cited by 6 publications

(4 citation statements)

References 35 publications

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“…Similar to our findings, the limited efficiency of ozone in decontamination of food surfaces was also reported in other studies. Werlang et al [ 57 ] evaluated the effect of gaseous ozone treatment (5.0 ppm during two periods of 4 h interspersed by 6 h of chilling) on microbiological quality of pig carcasses. After ozone application, no significant decrease in the number of carcasses positive for Listeria was detected.…”

Section: Discussionmentioning

confidence: 99%

Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach

Panebianco

Rubiola

Buttieri

et al. 2022

Foods

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The occurrence of Listeria monocytogenes on Gorgonzola cheese surface was reported by many authors, with risks arising from the translocation of the pathogen inside the product during cutting procedures. Among the novel antimicrobial strategies, ozone may represent a useful tool against L. monocytogenes contamination on Gorgonzola cheese rind. In this study, the effect of gaseous ozone (2 and 4 ppm for 10 min) on L. monocytogenes and resident microbiota of Gorgonzola cheese rind stored at 4 °C for 63 days was evaluated. A culturomic approach, based on the use of six media and identification of colonies by MALDI-TOF MS, was used to analyse variations of resident populations. The decrease of L. monocytogenes was less pronounced in ozonised rinds with final loads of ~1 log CFU/g higher than controls. This behaviour coincided with a lower maximum population density of lactobacilli in treated samples at day 28. No significant differences were detected for the other microbial determinations and resident microbiota composition among treated and control samples. The dominant genera were Candida, Carnobacterium, Staphylococcus, Penicillium, Saccharomyces, Aerococcus, Yarrowia, and Enterococcus. Based on our results, ozone was ineffective against L. monocytogenes contamination on Gorgonzola rinds. The higher final L. monocytogenes loads in treated samples could be associated with a suppressive effect of ozone on lactobacilli, since these are antagonists of L. monocytogenes. Our outcomes suggest the potential use of culturomics to study the ecosystems of complex matrices, such as the surface of mould and blue-veined cheeses.

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Section: Discussionmentioning

confidence: 99%

Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach

Panebianco

Rubiola

Buttieri

et al. 2022

Foods

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“…Werlang et al studied the application of 5 ppm gaseous ozone on the microbial and quality attributes of pig carcasses. From the results of the study, two 4 h treatments with ozone gas proved to be effective not only against total aerobic mesophilic bacteria but also for maintaining its quality [183].…”

Section: Application Of Ozone In Meat Productsmentioning

confidence: 96%

“…The oxidation of myoglobin and oxymyoglobin to methyoglobin is the main reason that ozone treatment in meat leads to discoloration [159]. Particular care should also be taken in the application of high-ozone concentrations, as they can cause the oxidation of lipids and proteins, which are also important quality indicators [183].…”

Section: Application Of Ozone In Meat Productsmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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“…ClO 2 is a rapid and effective fungicide, which is active against bacteria, yeasts, and molds, and it is legally permitted in China to be used for fruit and vegetables sanitization in water (Li, 2010;Yang et al, 2015). And O 3 is recognized by the US Food and Drug Administration as an antimicrobial agent for the treatment, storage and processing of foods, and has been widely applied in food processes to eliminate or reduce bacteria and fungi (Ali et al, 2014;Santis et al, 2021;Kim et al, 1999;Ong & Ali, 2015;Werlang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Toxigenic potential analysis and fumigation treatment of three Fusarium spp. strains isolated from Fusarium head blight of wheat

WANG,

GU,

ZHANG

et al. 2022

Food Sci. Technol

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Fusarium Head Blight (FHB) of wheat and small grain cereals caused by Fusarium graminearum and other Fusarium species is an economically cereal disease worldwide. Fusarium infections results in reduced yields and mycotoxin contamination of the grain, and the research on the toxin production and growth control of Fusarium is the key to prevent and control of mycotoxin contamination in wheat. In this study, the molecular identification of toxigenic potential and gas fumigation control of typical Fusarium strains isolated from FHB-infected wheat were studied. The results showed that the consequences of molecular identification of toxigenic potential were consistent with the actual production of toxins, which can be used for rapid identification of fungal toxicity. And the effects of the gas fumigants were different. Chlorine dioxide could kill Fusarium spores and mycelium in a short time (0.5 h) at relatively low concentration (300 ppm), while ozone could only kill Fusarium spores and had no obvious inhibitory effect on the growth of mycelium, even at a concentration of 1400 ppm. Taken together, gaseous ClO 2 could significantly inhibit the growth of Fusarium, and it's an ideal fumigant used to control this fungal contamination during the postharvest storage of grain.

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Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Cited by 6 publications

References 35 publications

Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach

Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Toxigenic potential analysis and fumigation treatment of three Fusarium spp. strains isolated from Fusarium head blight of wheat

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