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Ozone Solutions' Original Research

ground beef

Ozone and Ground Beef Testing

The use of gaseous ozone was evaluated as an antimicrobial intervention against Escherichia coli (E.coli) in ground beef. This research took place in two parts. Phase 1 initially inspected for color and appearance change due to ozone gas oxidizing the beef. Phase 2 tested for antimicrobial action due to the ozone against E.coli bacteria. Ozone treatment to the ground beef showed no color or flavor change at ozone levels that were effective at reducing E.coli in the ground beef. Raw, ground beef inoculated with generic E.coli was treated with gaseous ozone at various levels it was determined that approximately 95.8% of the E.coli in the ground beef was killed when the ozone concentration approached 200 ppm....

pork

Antimicrobial and Organoleptic Effects of Aqueous Ozone on Pork Carcasses

The only discernable organoleptic difference between treated and untreated halves was that the fat on the treated halves had a slightly lighter tint to it than that of the untreated halves (see pictures). Both the Quality Assurance Department and Production Manager commented that the difference was not undesirable. The muscle tissues had no discernable differences at this concentration of aqueous ozone. It is hypothesized that the darkening of the fat color may increase with increased concentrations of aqueous ozone. It is not known if porcine muscle color would also darken with increased concentrations. For bovine muscle, this is in fact the case as other studies have shown.

ground beef

Antimicrobial Effects of Ozonated Water Against Generic E.coli on Swine Intestines

Swine intestines harvested then turned inside-out and washed with cold water to remove all visible contaminants were tested to have a generic E.coli load of 6 to 7.5 logs per gram of tissue. Samples of these tissues were treated with ozonated water at various concentrations for various lengths of time up to a total of 30 seconds. It was determined that concentrations below 1 ppm had no significant anti-E.coli effects at any of the exposure times tested. At 1 ppm and above significant kills were achieved with a 1 second exposure time. At 1 ppm and up to 2.5 ppm a 15 second exposure time was needed to achieve the greatest E.coli kill, and at 3 ppm and above a 1 second exposure time was all that was needed to achieve the greatest E-coli kill. ...

ground beef

Antimicrobial Efficacies of 2.3 PPM Aqueous Ozone Against E.coli and General Aerobic Bacteria

Porcine intestines harvested, cleaned, boxed and ready for commerce using industry standard procedures were tested for the presence of general aerobic bacteria and generic E.coli. Half of the samples collected were subjected to aqueous ozone at a concentration of about 2.3 ppm and the other half of the samples were left untreated. All samples were analyzed and it was found that the treated samples had an average 1.9 log reduction of general aerobic bacteria and a 1.7 log reduction of E.coli when compared to the untreated samples. In general, any antimicrobial that can achieve greater than a 1 log pathogen reduction is considered to be significantly efficacious....

Ozone Related Research

Ozone and Tomato Trichoderma Reduction in Greenhouses

Ozone and Tomato Trichoderma Reduction in Greenhouses

Ozone is widely used for the elimination of microorganisms from drinking water and swimming pools. Efforts were made in this study of soil treatments to replace methyl bromide, because of its well-known environmental impacts, with ozone or ozone in combination with biological product (Trichomic) based on Trichoderma spp. Ozone was applied by ozonation of water to the concentration of 4 mg/l before planting and, in some cases, after planting. The biological product was applied alone or in combination with ozone at the dose of 0.5 ml of Trichomic per m2 soil area. The experiment was done...

Ozone Use to Sanitize Beer Lines and Pipes

Ozone Use to Sanitize Beer Lines and Pipes

A reduction in beer quality may arise from biofilm development in beer lines. Regular cleaning is, therefore, essential. A comparison between traditional chemical cleaner and ozonated water was made using a model dispense system, challenged with organisms isolated from a brewery (Enterobacter and yeast). The effect of each treatment on survival and biofilm formation at four sites in the model was investigated. Both systems reduced biofilm from initial levels by 3 (ozone) and 2.7 logs (chemical). Non-recirculation of media mimicked the effect of biofilm formation up on the microbial...

EPA Ozone Kills E. coli 0157:H7 in Drinking Water

EPA Ozone Kills E. coli 0157:H7 in Drinking Water

One of hundreds of strains of the bacterium Escherichia coli. E. coli O157:H7 is an emerging cause of foodborne and waterborne illness. Although most strains of E. coli are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.

Comparison of Aqueous Ozone and Chlorine as Sanitizers in Food Processing

Comparison of Aqueous Ozone and Chlorine as Sanitizers in Food Processing

The effects of ozone treatment on fresh strawberry and shredded lettuce food quality were tested by varying applied ozone concentration, contact time, pH and temperature to assess ozone a potential food sanitizer. The produce quality was assessed by comparing the changes in texture firmness, browning, and decolorization, oxygen consumption and carbon dioxide respiration after the post-treatment storage from 0 to 21 days. The effectiveness of ozonation on natural microfloras including mesophiles, phychotrophes, yeasts and molds, was also evaluated for the improvement in produce shelf-life....

Cooling Water Treatment With Ozone

Cooling Water Treatment With Ozone

Small scale tests on an open recirculating cooling system with a cooling water flow of 10 m3/h conducted for a period of two years have shown that ozone could be a viable alternative to chlorine and other commonly used biocides. An average ozone dosage of .05 mg/L was applied continuously to the cooling water. Corrosion rates of copper alloy samples immersed in ozonized water were lower than the rates of samples in non-ozonized water. No corrosion was detected for the Cr-Ni steel alloys DIN 1.4306 and DIN 1.4404 as well as for titanium either in the presence or absence of ozone in water....

Wheat Flour Tempered with Ozone

Wheat Flour Tempered with Ozone

Soft and hard wheat samples were tempered using ozonated water (1.5 and 11.5 mg ozone/l). Milling (rate of extraction), rheological (farinograph and extensograph characteristics)., chemical (protein, falling number, sedimentation volume), colour (Hunter Lab values and microbiological (total bacterial and yeast/moulds) properties of the parent flours were evaluated. Results indicated that tempering with ozonated water did not significantly alter the chemical, physical and rheological properties of the flours, A statistically significant reduction in the total bacterial and yeast/mould...

Seawater Ozonation and Shellfish Purification

Seawater Ozonation and Shellfish Purification

French coastal water pollution has necessitated construction of shellfish depuration stations. Physical and chemical studies indicated that while ozone and bromates are absent from ozonized seawater, there is an increase in dissolved oxygen and residual oxidants. Water quality, temperature, and variations in shellfish filtration capacities appear to govern oxidant longevity.

Ozone Treatment on Corn Seed Germination Kinetics

Ozone Treatment on Corn Seed Germination Kinetics

Corn seed were treated with pure oxygen and oxygen charge with ozone during 6.8 or 20.5 min. Germination tests were started immediately or 48h after treatment. Effects of oxidative treatments on germination were determinate by measuring seedlings and roots (>3mm and >20mm) rate at 3,4 and 5 days after imbibition. Results obtained for treated seeds samples were higher than untreated one. A faster start of germination for treated samples than untreated was observed. This early germination start led to have more germinated seeds with large root in treated samples than untreated at 4 and 5...

Ozone Effect on Asperigillus Niger Causing Black Rot Disease in Onion

Ozone Effect on Asperigillus Niger Causing Black Rot Disease in Onion

The effect of ozone on Aspergillus niger causing black rot disease in onion was studied in culture. Ozone induced the spore germination in all treatments and few spores showed rapid swelling, resulting in the production of 2-3 germ tubes per spore compared to control. Although all the ozone treated spores germinated, all of them did not produce uniform colony morphology. Some colonies which developed from ozone treated spores failed to produce spores and such colonies appeared as gray patches of mycelia without spores amidst surrounding black sporulating colonies. Further work is in...

Effects Of Ozone As A Biocide In An Experimental Cooling Water System

Effects Of Ozone As A Biocide In An Experimental Cooling Water System

Experimental work on a laboratory recirculating apparatus, for the simulation of a cooling water system has yielded information on the effectiveness of ozone as a biocide for biofouling control. Biofilms were developed within glass tubes of the simulated cooling water system using filtered mainswater and Pseudomonas fluorescens as the test bacteria. A summary of the results obtained is presented and an interpretation of the these results obtained is presented and an interpretation of these results relating to the full-scale application of ozone is provided. ...

Optimization Of CIP Process For Ozone Sanitization Retrofit

Optimization Of CIP Process For Ozone Sanitization Retrofit

The inclusion of ozone sanitization in Clean-In-Place (CIP) processes promises multiple benefits to the food processing and beverage industries. Chief among these is the reduction in plant down time during the CIP procedure, a benefit which goes directly to the bottom line as increased plant production. Over the years, numerous white papers have lauded the inclusion of ozone sanitization in the CIP process. These case histories credit ozone sanitization with a rapid reduction in bio-film and demonstrate a significant return on the investment made in the ozone system; yet today only a...

Treatment of TBA at Garden Grove Service Stations

Treatment of TBA at Garden Grove Service Stations

GeoHydrologic Consultants, Inc. performed ozone sparging tests at two separate gas station sites in Garden Grove, California to remediate petroleum hydrocarbon impacted groundwater, with tert butyl alcohol(TBA) being the primary target compound. The first site (Site A) contained pre-ozone sparging TBA groundwater concentrations at a maximum of 5,820 µg/L. Two separate ozone sparging events were performed at this site, with the first taking place for approximately one month in late 2004, followed by a second three ...

Efficancy Of Ozonated Water Use As Antimicrobial Intervention In Beef Primal and Subprimal Fabrication

Efficancy Of Ozonated Water Use As Antimicrobial Intervention In Beef Primal and Subprimal Fabrication

Beef primals and subprimals were subjected to spray treatment with ozonated water (1 ppm dissolved O3 at 10 pound per square inch (PSI) pressure or less, with a time of contact of approximately 10 seconds). Enumeration of total aerobic bacteria population revealed mean surface reduction of 2.26 log10CFU/100 cm2 for the antimicrobial intervention. Also, this treatment reduced the total coliforms by 2.31 log10CFU100 cm2 and the Enterobacteriaccae counts by 2.56 log10CFU/100 cm2. This data indicate that ozonated water treatment of beef primal and sub primal cuts applied before mechanical...

Treatment of 1,4-Dioxane in Groundwater using Advanced Oxidation Process

Treatment of 1,4-Dioxane in Groundwater using Advanced Oxidation Process

In 2004, 1,4!dioxane was detected in the water supply of a ...

Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus

Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus

Ozone, the second most powerful oxidant readily available is an excellent sterilizing agent as well as chemical oxidizing agent. Because of this property, it has been studied for preservation foods. Indeed, many European countries currently employ ozone for maintaining holds of refrigerated ships free of bacteria, molds, odors, ets., for preservation of cheeses, eggs, some meats, poultry, some berries and some fruits. Much of this technology was developed shortly after World War II. Many of the earlier studies reported in the literature came to conflicting conclusions with respect to...

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