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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....

Ozone Related Research

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...

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