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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

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...

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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