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Ozone and its
current and future application in the food industry.
Adv Food Nutr Res. 2003;45:167-218
Kim JG, Yousef AE, Khadre MA.
Department of Food Science and Technology, Ohio State University, Columbus, OH
43210, USA.
The food industry is interested considerably in using ozone to enhance the
shelf-life and safety of food products and in exploring new applications of the
sanitizer. This interest was recently accompanied by a US governmental approval
of ozone for the safe use, in gaseous and aqueous phases, as an antimicrobial
agent on food, including meat and poultry. Ozone has a strong microbicidal
action against bacteria, fungi, parasites and viruses when these microorganisms
are present in low ozone-demand media. Readily available organic constituents in
food, however, compete with microorganisms for applied ozone and thus efficacy
of the treatment is minimized. Ozone is suitable for washing and sanitizing
solid food with intact and smooth surfaces (e.g., fruits and vegetables) and
ozone-sanitized fresh produce has recently been introduced in the US market. Use
of ozone to sanitize equipment, packaging materials, and processing environment
is currently investigated. Efforts to decontaminate bean sprouts and remove
biofilm with ozone have not been successful. The antimicrobial efficacy can be
enhanced considerably when ozonation is combined with other chemical (e.g.,
hydrogen peroxide) or physical (e.g., ultraviolet radiation) treatments.
Mechanical action is also needed as a means to dislodge microorganisms from the
surface of food and expose them to the action of the sanitizer. The food
industry also is interested in using ozone to decontaminate processing water and
decrease its chemical and biological oxygen demand. This application improves
the reusability of processing water and allows for environment-friendly
processing operations.
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