Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some microorganisms, this fact can be used to relate BA as a bacteriological quality indicator. This study was aimed to evaluate the effects of an experimental ozone gaseous treatment and production of the biogenic amines’ putrescine and cadaverine. Amines were extracted with perchloric acid, derivative with dansyl chloride, separated using a reversed-phase high-performance liquid chromatographic method, and detected by fluorescence. The results showed that during the 7 days, the amount of putrescine had increased in all four experimental treatments. The highest increase was related to Group 1. The Duncan post hoc test showed that the highest amount of Cadaverine after killing was related to Group 1 (control) with 88.85 mg/kg and the lowest value for Group 2 is 12.03 mg/kg. Also, the results of Duncan's post hoc test for comparing Cadaverine seven days after slaughter among experimental treatments showed that the highest amount of Cadaverine after slaughter was related to Group 1 (control) with 135.6 mg/kg and the lowest value for the group is 94.83 mg/kg. The results of the test to compare the pH of the treatments showed that the highest amount of pH is for Group 4 and the lowest value for Group 1 (control). The results of this study showed that with increasing ozone gas concentration and decreasing the concentration of water, the biogenic amines’ putrescine and cadaverine in frozen poultry meat decreased. Putrescine and cadaverine levels appeared to be useful to control the effectiveness of the ozone treatment on meat quality and may be useful as a quality index to highlight the loss of poultry meat freshness.

Ozone is a strong oxidant used for the disinfection of surfaces, drinking water and foods. However, since ozone not only destroys bacteria but may also damage eggs, it is necessary to clarify the effects of ozone treatment on commercial egg components. In this study, different doses of ozone gas, 2, 4, 6 and 10 ppm were used. Salmonella entritidis infected eggs were dosed in different experimental groups at different doses of ozone for 15 min. Factors such as TBC, Salmonella entritidis, pH of egg contents, shell hardness, peroxide content in egg contents and albumen viscosity were measured after 10 days of application. The best amount of ozone gas was obtained at concentrations of 6 and 10 ppm for disinfection of different parts of the egg. While the amount of peroxide produced at 10 ppm was more than standard and harmful. Generally, the application of ozone gas at doses of 4 ppm, especially at 6 ppm, showed the best results for the measured factors. The use of gas at 6 ppm for 15 min can be used to keep the eggs fresh with maximum disinfection. This can be done in the egg industry, in order to remove Salmonella entritidis and maintain the quality of commercial eggs.