Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat

Ayranci, Ufuk Gokce; Özünlü, Orhan; Ergezer, Haluk; Karaca, Hakan

doi:10.1080/01919512.2019.1653168

Cited by 32 publications

(24 citation statements)

References 41 publications

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“…The direct effect of ozone on bacteria results from attacking on cell membranes and destroying vital cellular components through progressive oxidation (Ayranci et al., 2019), and Gram-positive as well as Gram-negative bacteria are considered sensible to its effect (Pascual et al., 2007). Many factors may influence the efficacy of ozone, such as the bacterial load, the application protocol and matrix or surface to be treated in terms of concentration of organic matter (Candia et al., 2015; Cano et al., 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, high concentrations of ozone may cause lipid and protein oxidation, which is an important quality index for both fats or meat and meat products. Oxidation alters color and other sensory properties, besides changing the nutritional value of foods, therefore posing a risk to human health (Ayranci et al., 2019; Reitznerová et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Werlang

Kich

Lopes

et al. 2021

Food sci. technol. int.

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Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2–5°C). Forty carcasses were allocated to each treatment: control, without ozone application (T1) and 5 ppm gaseous ozone application (T2), divided in two 4-h periods. The carcasses were sampled before and after chilling. The average counts of total aerobic mesophilic (TAM) bacteria before chilling were not different (p = 0.55) between T1 and T2. In turn, after chilling, the ozone-treated carcasses had significantly reduced about 0.4 colony-forming units (CFU)/cm2 of TAM counts (p < 0.001) than the control carcasses. No significant reduction was observed in the number of carcasses positive for Listeria sp. and Escherichia coli after gaseous ozone treatment; while a tendency (p = 0.08) of lower number of Salmonella positive carcasses in T2 was observed. Common macrorestriction (pulsed-field gel electrophoresis) patterns of S. enterica were observed in the carcasses before and after chilling. Pork samples from treated and untreated carcasses with ozone showed no lipid oxidation or altered color and pH. The results indicate that the gaseous ozone in the tested protocol is effective in reducing TAM populations, but not effective in decreasing the number of carcasses positive for E. coli and Listeria sp. Regarding Salmonella, the tendency of positive carcasses reduction may encourage further studies by testing other protocols of gaseous ozone application inside the chilling chamber.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Werlang

Kich

Lopes

et al. 2021

Food sci. technol. int.

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“…Meat and meat products are highly prone to microbial attacks and possess comparatively short shelf‐lives owing to their high nutrient content and water activity. A wide range of pathogens and spoilage microorganisms spoil meat at various stages including, slaughtering, processing, and storage periods (Ayranci et al., 2020). Another major issue confronting meat industries is the absence of an efficient technique to inhibit microbial species that can produce volatile organic compounds associated with unpleasant odors (Botta et al., 2018).…”

Section: Application Of Aqueous Ozone In the Food Industrymentioning

confidence: 99%

“…In this context, subjecting meat to adequate and appropriate preservation techniques before packaging is a practicable solution for extending its storage life and thereby avoiding product loss. Generally, meat carcasses are subjected to washing and spray rinsing with water or chemical solutions for their decontamination (Ayranci et al., 2020). AO is preferred for its economic convenience and feasibility, and its broad‐spectrum disinfectant property for meat sanitization toward the end of slaughtering, in addition for the slaughter environments (Botta et al., 2018).…”

Section: Application Of Aqueous Ozone In the Food Industrymentioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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“…Meat can be tainted with a wide variety of pathogenic and spoilage microorganisms during the periods of slaughter, processing, and storage. In addition, it was considered one of the most important sources of foodborne pathogens [1]. Among these pathogens, S. aureus has mentioned as a celebrated opportunistic foodborne bacterium, which considered as a hazard due to its harmful effects on animal health and its ability to transmit from animals to humans and vice versa [2].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of aqueous Ozone as a method to combat multidrug-resistant Staphylococcus aureus tainting cattle meat sold in Wasit marketplaces

Kanaan

Abdullah

2021

Mansoura Veterinary Medical Journal

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To evaluate the effectiveness of ozonation treatment (1/2 ppm for up to 30 min at 3-7 centigrade) on the persistence of multidrug-resistance Staphylococcus aureus (MDR S. aureus) tainting cattle meat. Design: Descriptive study Procedures: Nine testers of cattle's meat including imported (n = 3) and locally slaughtered (n = 6), which were stored at -18 centigrade and accepted positive for MDR S. aureus were subjected to aqueous ozone (O3) as 1/2 ppm for 15 and 30 min. Results:The results presented that after ozonation treatment (1/2 ppm at 3-7 centigrade), the whole testers which free from MDR S. aureus were 22.2% & 55.6% for 15 & 30 min, respectively. Additionally, the antimicrobial effectiveness of aqueous O3 as 1/2 ppm on the decline of MDR S. aureus level (log 10 CFU/ml) was measured against three contaminated testers of cattle's meat. The outcomes publicized that afterward handlings, the total decline of bacterial counts was 2-3 log 10 (CFU/ml) after 30 min at 3-7 centigrade, this decline is extremely noteworthy from the opinion of public health. The effectiveness of aqueous O3 (0.5 ppm/3-7 centigrade) with carcass drip to MDR S. aureus was assessed and the results displayed that 77.8% and 100% of the testers of aqueous O3 were negative after ozonation treatments for 15 and 30 min, respectively. Conclusion and clinical relevance:O3 as 1/2 ppm is exceedingly active in dropping the amount of MDR S. aureus contaminated testers and this decline augmented as prolonged experience time to ozonation treatment. On the other hand, O3 was highly effective in eradicating MDR S. aureus even in the presence of high levels of organic materials. These outcomes designated O3 as a substitute promising approach to decline meat contagion with foodborne microorganisms for instance MDR S. aureus.

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Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat

Cited by 32 publications

References 41 publications

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Evaluation of aqueous Ozone as a method to combat multidrug-resistant Staphylococcus aureus tainting cattle meat sold in Wasit marketplaces

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