Ozone use for E.coli Inactivation on Pork Intestines

Posted by Joel Leusink on May 11, 2011 under Ozone food | Be the First to Comment

The following paper can now be found on our website.

Antimicrobial Effects of Ozonated Water Against Generic E.coli on Swine Intestines Varying Ozone Concentrations and Exposure Times

Abstract:

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.

Full Paper HERE

This paper is very exciting as it shows the concentration of ozone in water and the contact time necessary to achieve E.coli reduction.  This papers shows that 2.0 ppm of dissolved ozone for only 1 second of contact time achieves a 3 log reduction of E.coli bacteria.  This new data is extremely useful in understanding the effectiveness of ozone use in spray applications where contact time is very short.

 

 

 

 

 

 

 

 

 

 

Ozone Solutions has a full collection of research on our website here.

For more information on ozone use for food processing click here.