USE OF GASEOUS OZONE AS A DISINFECTANT IN MEAT INDUSTRY

  • B. Ripamonti | lucia.zoppi@pagepress.org Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
  • C. Bersani Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
  • S. Pirani Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
  • S. Stella Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .

Abstract

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.

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Published
2009-03-21
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Original Articles
Keywords:
Gaseous ozone, antimicrobial activity, meat industry
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How to Cite
Ripamonti, B., Bersani, C., Pirani, S., & Stella, S. (2009). USE OF GASEOUS OZONE AS A DISINFECTANT IN MEAT INDUSTRY. Italian Journal of Food Safety, 1(3), 29-32. https://doi.org/10.4081/ijfs.2009.1416