Chemical and Physical Properties of Ozone

Greene, Annel K.; Güzel‐Seydim, Zeynep B.; Seydim, Atıf Can

doi:10.1002/9781118307472.ch3

Cited by 40 publications

(50 citation statements)

References 44 publications

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“…However, the mechanism of microbial inactivation by molecular ozone and free radicals produced by its breakdown have been well studied, with the main modes of action at the bacterial cell wall and membrane disintegration causing surface lesions (Green et al . ). Plasma‐generated free radicals can also be adsorbed on the surface of bacteria forming volatile compounds such as CO 2 which are then eliminated from the cells.…”

Section: Introductionmentioning

confidence: 97%

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Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package

Ziuzina¹,

Patil²,

Cullen³

et al. 2013

J Appl Microbiol

212

114

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Aims: The main objective of this study was to determine the inactivation efficacy of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) generated inside a sealed package for Escherichia coli ATCC 25922. Methods and Results: A plasma discharge was generated between two circular aluminium electrodes at 40 kV. E. coli suspensions (10 7 CFU ml À1 ) in either maximum recovery diluent (MRD) or phosphate buffered saline (PBS) were treated in a 96-well microtitre plate inside a sealed package. The effects of treatment time, post-treatment storage time, either direct or indirect samples exposure to the plasma discharge and suspension media were studied. Regardless of the media tested, 20 s of direct and 45 s of indirect plasma treatment resulted in complete bacterial inactivation (7 log CFU ml À1 ). At the lower plasma treatment times (10-30 s) investigated, the effects of suspension media and mode of exposure on the inactivation efficacy were evident. The inactivation efficacy was also influenced by the post-treatment storage time.Conclusions: It was demonstrated that the novel DBD-ACP can inactivate high concentrations of E. coli suspended in liquids within sealed packages in seconds.Significance and impact of the Study: A key advantage of this in-package nonthermal novel disinfection approach is the elimination of post-processing contamination.

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Section: Introductionmentioning

confidence: 97%

“…Free radicals diffusing through the cell membrane may damage proteins and nucleic acids (Fernandez and Thompson ; Green et al . ).…”

Section: Introductionmentioning

confidence: 97%

Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package

Ziuzina¹,

Patil²,

Cullen³

et al. 2013

J Appl Microbiol

212

114

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“…Reduced microbial load and extended shelf life was achieved for these species. However, undesirable events have a chance to probably occur due to the pro-oxidant effect of ozone on fish muscle/ tissue constituents, such as phospholipids and polyunsaturated fatty acids (Feng et al 2012;Greene et al 2012;Okpala 2014a, b). Therefore, ozone concentration should be strictly controlled to avoid these negative effects.…”

Section: Introductionmentioning

confidence: 99%

“…Ozone, an approved disinfectant, has been widely used in a variety of fields because of its release of free oxygen atom along with molecular oxygen. Essentially, it exhibits potential oxidizing ability to destroy a wide range of food spoilage microorganisms (Greene et al 2012;Okpala 2014a, b). Unstable ozone is degraded at a rapid rate into oxygen, which alleviates concerns about toxic residues and insures the safety of this sanitizing agent (Greene et al 2012;Okpala 2014a, b).…”

Section: Introductionmentioning

confidence: 99%

“…Essentially, it exhibits potential oxidizing ability to destroy a wide range of food spoilage microorganisms (Greene et al 2012;Okpala 2014a, b). Unstable ozone is degraded at a rapid rate into oxygen, which alleviates concerns about toxic residues and insures the safety of this sanitizing agent (Greene et al 2012;Okpala 2014a, b). Hence, ozone has received global acceptance and attracted considerable attention on food safety uses.…”

Section: Introductionmentioning

confidence: 99%

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Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

et al. 2016

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Slurry ice possesses several advantages for seafood preservation, such as faster chilling rate, reduced physical damage, and complete coverage of the fish surface. In this paper, the efficiency of its employment, either applied alone or combined with ozone, was evaluated for bighead croaker and compared with traditional flake ice. Changes of a series of microbial, biochemical and sensory parameters including total viable count (TVC), sensory scores, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), hardness and springiness were investigated up to 21 days. TVC, sensory attributes, hardness and springiness of fish stored in ozonised slurry ice, were significantly different from fish stored flake ice and slurry ice, indicating that a combination of slurry ice and ozone allowed better quality maintenance. Increase in TVB-N, PV and TBA values of the fish treated with ozonised slurry ice and slurry ice were found to be noticeably reduced compared to those of the flake ice ones. Based on the acceptable limits of TVC and other quantifiable attributes, a prolonged shelf life of 18 days was estimated for the bighead croaker stored in ozonised-slurry ice, whereas the counterpart batches treated with flake and slurry ice would exceed these limits after 9 and 15 days, respectively. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and scanning electron microscope observation also revealed that ozonised-slurry ice could effectively retard the degradation of myofibrillar proteins and reduce the deterioration of microstructure.

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