Ozone and its current and future application in the food industry

Kim, Jin-Gab; Yousef, Ahmed E.; Khadre, M.A.

doi:10.1016/s1043-4526(03)45005-5

Cited by 209 publications

(131 citation statements)

References 105 publications

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“…In our system, ozonated water was much more effective than water controls, and concentrations and exposure times were much lower. The efficacy of ozone treatment is increased when competing organic particles are removed and when a mechanical means is used to dislodge bacteria (16). We hypothesize that our results are due in part to the high-pressure application, which satisfies both of these requirements.…”

Section: Resultsmentioning

confidence: 76%

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Bosilevac

Shackelford

Brichta

et al. 2005

Journal of Food Protection

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The hides of cattle are the primary source of pathogens such as Escherichia coli O157:H7 that contaminate preevisceration carcasses during commercial beef processing. A number of interventions that reduce hide contamination and subsequent carcass contamination are currently being developed. The objective of this study was to determine the efficacy of ozonated and electrolyzed oxidizing (EO) waters to decontaminate beef hides and to compare these treatments with similar washing in water without the active antimicrobial compounds. Cattle hides draped over barrels were used as the model system. Ozonated water (2 ppm) was applied at 4,800 kPa (700 lb in 2 ) and 15ЊC for 10 s. Alkaline EO water and acidic EO water were sequentially applied at 60ЊC for 10 s at 4,800 and 1,700 kPa (250 lb in 2 ), respectively. Treatment using ozonated water reduced hide aerobic plate counts by 2.1 log CFU/100 cm 2 and reduced Enterobacteriaceae counts by 3.4 log CFU/100 cm 2 . EO water treatment reduced aerobic plate counts by 3.5 log CFU/100 cm 2 and reduced Enterobacteriaceae counts by 4.3 log CFU/100 cm 2 . Water controls that matched the wash conditions of the ozonated and EO treatments reduced aerobic plate counts by only 0.5 and 1.0 log CFU/100 cm 2 , respectively, and each reduced Enterobacteriaceae counts by 0.9 log CFU/100 cm 2 . The prevalence of E. coli O157 on hides was reduced from 89 to 31% following treatment with ozonated water and from 82 to 35% following EO water treatment. Control wash treatments had no significant effect on the prevalence of E. coli O157:H7. These results demonstrate that ozonated and EO waters can be used to decontaminate hides during processing and may be viable treatments for significantly reducing pathogen loads on beef hides, thereby reducing pathogens on beef carcasses.The pathogen Escherichia coli O157:H7 has been a concern to the meat processing industry for the last 20 years. In the early 1980s, cases of hemorrhagic colitis caused by E. coli O157:H7 were associated with consumption of undercooked ground beef (25), and a ground beefrelated E. coli O157:H7 outbreak caused hundreds of illnesses and four deaths during 1992 and 1993 (28). In response to these events, the U.S. Department of Agriculture Food Safety and Inspection Service declared E. coli O157: H7 to be an adulterant in ground beef and required meat processors to establish hazard analysis and critical control point plans (14). Since then, several interventions that focus on preventing carcass contamination and on decontaminating carcasses have been designed, tested, and put into use. These antimicrobial interventions, combined with strict hygiene practices, have significantly improved microbial quality of beef carcasses and reduced the incidence of E. coli O157:H7 in processing plants (2)(3)(4)12). However, cattle occasionally present for slaughter with a higher level of contamination than can be removed effectively with the current interventions.The vast majority of E. coli O157:H7 that contaminates

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Section: Resultsmentioning

confidence: 76%

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Bosilevac

Shackelford

Brichta

et al. 2005

Journal of Food Protection

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“…Ozone has recently been approved as an antimicrobial agent on food by the U.S. government (21 CFR Part 173.368) (5). Disinfection using ozone occurs by direct physical contact between microorganisms and the ozone gas stream or by action of dissolved ozone and its products (i.e., hydroxyl radicals generated by aqueous ozone at high pH).…”

Section: Introductionmentioning

confidence: 99%

Impact of Food Disinfection on Beneficial Biothiol Contents in Vegetables

Qiang

Demirkol

Erçal

et al. 2005

J. Agric. Food Chem.

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In this work we investigated the impact of food disinfection on the beneficial biothiol contents in a suite of vegetables consumed daily, including spinach, green bean, asparagus, cucumber, and red pepper. Four disinfection technologies commonly studied and/or used in food processing and preservation, including hydrogen peroxide, free chlorine, and gaseous-and aqueous-phase ozone, were examined with common dosages and contact times. Results indicate that the common disinfection technologies may result in significant loss of beneficial biothiols in vegetables which are essentially important to human health. For example, as much as 70% of biothiols were lost when spinach was treated with hydrogen peroxide (5.0 wt %) for 30 min. Approximately 48-54% of biothiols were destroyed by free chlorine and gaseous-and aqueous-phase ozone under typical contacting conditions. In red pepper, about 60-71% of reduced glutathione was oxidized by the disinfectants. The potential decrease in biothiols during disinfection was dependent upon the biothiol type, the disinfectant, and the vegetable. The effectiveness of total bacterial inactivation by the four disinfection technologies was concurrently evaluated. Results show that free chlorine is most effective, achieving disinfection efficiencies of greater than 4 log for all study vegetables. This study may provide important information for the food industry to design optimum contacting methods for vegetables to simultaneously achieve sufficient bacterial disinfection while minimizing loss of beneficial biothiols.

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“…In addition, a number of reports have shown that ozone could cause improvements in periodontal diseases [27][28][29] . On the other hand, mechanism of ozone sterilization is destruction for cell membrane of bacteria [30][31] . We infer that the ozone ointment has also same activity.…”

Section: Discussionmentioning

confidence: 99%

The Study of Ozone Ointment on Human Gingival Fibroblasts Cell Proliferation Ability and Anti-Inflammatory

Wang

Tachi

Masuno

et al. 2018

J. Hard Tissue Biology.

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Ozone is currently being considered as a possible oral antiseptic agent because it is strongly antimicrobial and does not induce microbial resistance. Here, we examined the eff ects of ozone exposure on the production of collagen type-1 and infl ammatory cytokines in primary human gingival fi broblasts (HGFs) in vitro using enzyme-linked immunosorbent assays. In this study, we demonstrated that ozone ointment increased type 1 collagen production and hindered pro-infl ammatory cytokine secretion from primary HGFs in vitro. HGFs were isolated from a 65-year-old patient who had undergone surgery due to chronic periodontitis. The cells were exposed to media with or without 0.05, 0.5 and 5 ppm ozone ointment for 24 hours 2 min. No cytotoxic eff ect of the ozone ointment was observed up to the concentration of 0.5 ppm, cell viability was attenuated at the dose of 5 ppm. When ozone ointment was used at the non-cytotoxic concentration of 0.5 ppm, it signifi cantly enhanced type 1 collagen production by HGFs within for 24 hours. Secretion of the pro-infl ammatory cytokines interleukin (IL)-6 and IL-8 by HGFs treated with lipopolysaccharide (LPS) decreased when ozone ointment was present in the medium. These results suggest that the therapeutic eff ect of ozone ointment against periodontal disease is partially due to modulation of the function of HGFs.

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Ozone and its current and future application in the food industry

Cited by 209 publications

References 105 publications

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Impact of Food Disinfection on Beneficial Biothiol Contents in Vegetables

The Study of Ozone Ointment on Human Gingival Fibroblasts Cell Proliferation Ability and Anti-Inflammatory

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