APPLICATION OF OZONE IN FOOD INDUSTRIES

Ozone (O3) is a strong antimicrobial agent with numerous potential applications in the food industry. High reactivity, penetrability and spontaneous decomposition to a nontoxic product (O2) make ozone a viable disinfectant for ensuring the microbiological safety of food products. Ozone has been used for decades in many countries and recently, the generally recognized as safe (GRAS) status of this gas has been reaffirmed in the United States. Ozone, in the gaseous or aqueous phases, is effective against the majority of microorganisms tested by numerous research groups. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria, molds, yeasts, parasites and viruses. Ozone applications in the food industry are mostly related to decontamination of environments and water treatment. Moreover, ozone has been used with success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables and dry foods. The gas also is useful in detoxification and elimination of mycotoxins and pesticide residues from some agricultural products. Excessive use of ozone, however, may cause oxidation of some ingredients on food surface. The aim of this work was to investigate the real potentiality of gaseous ozone in food industries. Ozone was tested: - as a disinfectant in meat industry; - as an alternative method for mites control on meat stored products; - to reduce extraneous molds on the surface of meat products. It was also conducted a preliminary investigation on the possible surface oxidation of stored products treated with low concentration of ozone. The present study shows that gaseous ozone can effectively reduce spoilage microorganisms (Ps. fluorescens), fecal contaminants (E. coli) and food-borne pathogens (L. monocytogenes, B. cereus, S. aureus). It can be used for the disinfection of processing equipment and environment in food industries. Additionally, gaseous ozone might be effective in controlling mites or extraneous molds on meat stored products. Preliminary study show that low ozone treatments of meat stored products did not effect surface oxidation. The studies have shown that ozone can be used with good results both for the sanitation of the environment both for prevention and decontamination of stored product surface. Many people are critical of the use of ozone as it is an irritating substance; it can be felt at low concentrations and can even be poisonous at higher concentrations. Despite such reservations, it must be said that when used under controlled conditions, it is an effective and totally safe disinfectant.