Posted by Joel Leusink on March 31, 2011 under Food Industry, Ozone News | 
Ozone is commonly used for the reduction, or elimination of E.coli on food products. Since achievingGRAS approval for the use of ozone for direct contact with food in 2001 the use of ozone for the elimination of E.coli has increased significantly. The specific strain of E.coli most frequently targeted is E.coli O157:H7.
We have assembled some research on the use of ozone specifically for E.coli O157:H7. This research is linked HERE, we have provided the white paper title, author, and abstract for your review, along with a link to the full paper for your use.
If you have any further questions on the use of ozone for the inactivation of E.coli O157:H7, or any other pathogen, please contact our application engineers today.
Posted by Joel Leusink on May 7, 2010 under Food Industry |
E.coli once again is the culprit in food borne illnesses.
A food company is recalling lettuce sold in 23 states and the District of Columbia because of an E. coli outbreak that has sickened at least 19 people, three of them with life-threatening symptoms.
The Food and Drug Administration said Thursday that 12 people had been hospitalized and the federal Centers for Disease Control and Prevention said it was looking at 10 other cases probably linked to the outbreak.
Freshway Foods of Sidney, Ohio, said it was recalling romaine lettuce sold under the Freshway and Imperial Sysco brands because of a possible link to the E. coli outbreak.
Read the rest of the story HERE
Lean about how ozone could have prevented this E.coli Outbreak:
Posted by Joel Leusink on February 15, 2010 under Ozone News |
E.coli O157:H7 Inactivation using Ozone
Recently I was doing some research on the use of ozone on E.Coli O157 H7 Reduction. I found more information than I expected, so, I though I would share it with the world.
The reason for the research is due to a paper we are writing on some testing we recently performed on using ozone gas for E.coli reduction on ground beef. The research was successful and I will share the data and paper soon. I was looking for references for this paper, I found more than I expected.
E.coli O157:H7 is one of the main strains of bacterium that causes food borne 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.
Here are the titles and links to the papers I found. I will be getting the full abstracts up on our website soon. Each of these papers covers the use of ozone as an antimicrobial agent for use on E.coli O157:H7
Utilization of Ozone for the Decontamination of Small Fruits
Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios
Application of Ozone for Inactivation of Escherichia Coli O157:H7 on Inoculated Alfalfa Sprouts
Efficacy of Ozone Against Escherichia coli O157:H7 on Apples
Efficacy of aqueous ozone for the decontamination of Escherichia coli O157:H7 and Salmonella on raspberries and strawberries.
Inactivation of Escherichia coli O157:H7 and Natural Microbiota on Spinach Leaves Using Gaseous Ozone during Vacuum Cooling and Simulated Transportation
Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light.
And finally, the U.S. EPA has a page specifically answering your questions regarding E.coli O157:H7
Basic Information about E.coli O157:H7 in Drinking Water
