USE OF GASEOUS OZONE AS A DISINFECTANT IN MEAT INDUSTRY
- Resource Type
- article
- Authors
- S. Stella; B. Ripamonti; C. Bersani; S. Pirani
- Source
- Italian Journal of Food Safety, Vol 1, Iss 3, Pp 29-32 (2013)
- Subject
- Gaseous ozone, antimicrobial activity, meat industry
Food processing and manufacture
TP368-456
- Language
- English
Italian
- ISSN
- 2239-7132
The aim of this study was to investigate the possible use of gaseous ozone as a disinfectant for meat industry environments. Firstly microbial inactivation trials were conducted in laboratory conditions on Petri plates inoculated with some microorganisms of importance to the food industry. The treatment with 1 ppm of ozone resulted to be effective in 1 h on the strains in use. Then similar trials were conducted in a meat industry, 1 ppm of ozone was supplied for 3 h. The results confirmed the antimicrobial efficacy of ozone even if it was less active than in laboratory conditions. A different sensibility among the microorganisms was observed, the most resistant being P. fluorescens and B. thuringiensis. Our results confirm the suitability of gaseous ozone as a disinfectant for meat industry environments and underline the need to calibrate ozone treatment parameters on the real environmental conditions of work-room.