Use of ozone in the dairy industry: A review

Varga, László; Szigeti, Jenő

doi:10.1111/1471-0307.12302

Cited by 101 publications

(61 citation statements)

References 52 publications

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“…It destroys different kinds of microorganisms, even biofilms, viruses and protozoans, by breaking down the cellular envelopes ( Srey et al, 2013 ). Its use in dairy industry prevents mold overgrowth on stainless steel structures, powdered formulas and cheeses, for example ( Varga and Szigeti, 2016 ).…”

Section: Methods For Controlling Biofilm Formation In the Food Industmentioning

confidence: 99%

Biofilms in the Food Industry: Health Aspects and Control Methods

et al. 2018

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Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils).

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Section: Methods For Controlling Biofilm Formation In the Food Industmentioning

confidence: 99%

Biofilms in the Food Industry: Health Aspects and Control Methods

et al. 2018

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“…For air decontamination, gaseous ozone was successfully applied for disinfecting empty cheese ripening and storage facilities with up to a 10-fold reduction in mold and yeast counts depending on the dose and treatment time [ 83 , 84 ], see for a review Varga and Szigeti, 2016 [ 85 ]. Finally, molds and yeasts are able to grow in humid zones (walls, ceiling, and floor) and on the equipment if these are not properly cleaned and disinfected.…”

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

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“…Subsequently, the first therapeutic application for the purification of blood was reported in 1870 (Grootveld et al, 2004). Due to its high oxidation potential, several studies and applications have been performed using ozone such as water, soil and waste treatment (Ebihara et al, 2012;Mitsugi et al, 2014;Rice, 2012), surface treatment of polymeric materials (Walzak et al, 1995), industrial production with special use in food industry (Varga and Szigeti, 2016), health care, among others. Moreover, O 3 is considered an effective sterilant for various microorganisms.…”

Section: Evaluation Of Disposable Medical Device Packaging Materials mentioning

confidence: 99%

Evaluation of disposable medical device packaging materials under ozone sterilization

et al. 2017

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Introduction: Ozonization is an alternative sterilization process for heat-sensitive medical devices. However, the side effects of this process on packaging materials should be verified. Methods: Four types of commercial disposable packaging for medical devices were evaluated after undergoing ozone sterilization: crepe paper sheet, non-woven fabric sheet (SMS), medical grade paper-plastic pouch and Tyvec © -plastic pouch. For each material, the gas penetration through the microbiological barrier was measured. Other packaging properties, such as chemical composition, color, tactile and mechanical resistance, were also evaluated after sterilization, by using characterization techniques, namely microbiological indicators, infrared spectroscopy, tensile test and optical microscopy. Results: All commercial disposable packaging showed good ozone penetration. Crepe paper and SMS were chemically and mechanically modified by ozone, while Tyvec © only suffered mechanical modification. Paper-plastic pouch was the packaging material which just experienced an acceptable reduction in tensile resistance, showing no variations on chemical or visual properties. Conclusion: The results suggest that medical grade paper-plastic pouch is the most appropriate disposable medical device packaging to be sterilized by ozone when compared to other materials.

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Use of ozone in the dairy industry: A review

Cited by 101 publications

References 52 publications

Biofilms in the Food Industry: Health Aspects and Control Methods

Biofilms in the Food Industry: Health Aspects and Control Methods

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Evaluation of disposable medical device packaging materials under ozone sterilization

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