Improving the Efficacy of Ozone Treatment in Food Preservation

Garud, Shyam R.; Negi, Pradeep Singh; Rastogi, Navin K.

doi:10.1201/b22017-12

Cited by 6 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…"Ozein" is a Greek word that means "smell" (Asokapandian et al, 2018). Ozone, originated from the word ozein, is the triatomic form of oxygen and is a natural gas with a high oxidation/reduction potential (-2.07 V) that is higher than of the other common food industry oxidants such as chlorine (-1.36 V), hydrogen peroxide (-1.78 V), and hypochlorous acid (-1.49 V) (Brodowska, Nowak, & Śmigielski, 2018: Pandiselvam et al, 2019: Garud, Negi, & Rastogi, 2019: Khadre, & Yousef, 2001. Ozone has a pungent odor, and its molecular weight is 48 g/mol.…”

Section: Degradation Of Mycotoxins By Ozonementioning

confidence: 99%

“…Ozone has a high oxidation/reduction potential (-2.07 V) (Garud et al, 2019;Pandiselvam et al, 2019), and due to the highly corrosive properties of ozone, equipment made of metal cannot be used in ozone fumigation systems. The use of ozone in food processing plants increases the chance of metal rusting and the release of metal pieces in food (Abd-Elsalam et al, 2020).…”

Section: Corrosivenessmentioning

confidence: 99%

See 1 more Smart Citation

Application of ozone for degradation of mycotoxins in food: A review

Afsah‐Hejri

Hajeb

Ehsani

2020

Comp Rev Food Sci Food Safe

149

View full text Add to dashboard Cite

Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O 3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O 3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O 3 gas exposure.O 3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

show abstract

Section: Degradation Of Mycotoxins By Ozonementioning

confidence: 99%

Section: Corrosivenessmentioning

confidence: 99%

Application of ozone for degradation of mycotoxins in food: A review

Afsah‐Hejri

Hajeb

Ehsani

2020

Comp Rev Food Sci Food Safe

149

View full text Add to dashboard Cite

show abstract

“…General sanitation options typically include chemical sanitizers such as chlorine, PAA, or ozone, which may be used in organic processing (Northcutt and Jones, 2004;Mahapatra et al, 2005;O'Bryan et al, 2014). However, due to the need for on-site generation, ozone is not applicable for MPPUs (Garud et al, 2019). Chlorine can produce gaseous by-products, and PAA is moderately volatile, which can be hazardous to operators in small closed areas such as closedair MPPUs [Pedersen et al, 2013; Occupational Safety Health Administration (OSHA), 2017; Micciche et al, 2018b].…”

Section: Potential Control Measures For Listeria In Poultry Processingmentioning

confidence: 99%

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Rothrock

Micciche

Bodie

et al. 2019

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Listeria monocytogenes is a psychrotrophic Gram positive organism that is considered one of the more critical foodborne pathogens of public health concern. To prevent illness the USDA and FDA enforce a zero-tolerance policy for Listeria on ready-to-eat foods such as delicatessen meats and poultry. Regardless, L. monocytogenes can still be isolated from food production facilities and retail products, indicating that current sanitation methods are not always sufficient. Both conventional and alternative poultry production and processing systems have also been identified as potential sources of Listeria spp. Concerns associated with alternative poultry production and processing can be further exacerbated by limitations on sanitation and available antimicrobials for usage in organic and natural poultry products. Furthermore, mobile poultry processing units often process organic and small-scale poultry farms that are not able to be processed by conventional standing facilities. These alternative production facilities and their products are often exempt from federal inspection, due to processing a relatively low number of carcasses. Due to these exemptions, it is unknown if sufficient sanitation is applied in these alternative processing facilities to prevent L. monocytogenes contamination. Organic processing restrictions may also impact which sanitizers and antimicrobials can be utilized. This review describes variations between conventional and mobile poultry processing units in conjunction with how L. monocytogenes may persist in the processing environment and on retail products. This review will also examine alternative antimicrobials proven to be effective against Listeria spp. and potentially be acceptable for use in alternative poultry production systems.

show abstract

“…The voltage required for corona discharge to occur depends on the gap between the electrode and dielectric surface and the characteristics of the dielectric material. Diatomic oxygen molecules break on atomic oxygen, which bonds with other diatomic oxygen molecules passing through an electric field and forming ozone [12].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Ozone Sterilization on the Chemical and Mechanical Properties of 3D-Printed Biocompatible PMMA

Morosavljević,

Kozak,

Kosor

et al. 2024

Micromachines

View full text Add to dashboard Cite

Since ozone is highly corrosive, it can substantially affect the mechanical and chemical properties of the materials; consequently, it could affect the applicability of those materials in medical applications. The effect of ozone sterilization on the chemical and mechanical properties of additively manufactured specimens of biocompatible poly(methyl-methacrylate) was observed. FDM 3D-printed specimens of biocompatible PMMA in groups of five were exposed to high concentrations of ozone generated by corona discharge for different durations and at different ozone concentrations inside an enclosed chamber with embedded and calibrated ozone, temperature, and humidity sensors. A novel approach using laser-induced fluorescence (LIF) and spark-discharge optical emission spectrometry (SD-OES) was used to determine an eventual change in the chemical composition of specimens. Mechanical properties were determined by testing the tensile strength and Young’s modulus. A calibrated digital microscope was used to observe the eventual degradation of material on the surface of the specimens. SD-OES and LIF analysis results do not show any detectable sterilization-caused chemical degradation, and no substantial difference in mechanical properties was detected. There was no detectable surface degradation observed under the digital microscope. The results obtained suggest that ozone sterilization appears to be a suitable technique for sterilizing PMMA medical devices.

show abstract

Improving the Efficacy of Ozone Treatment in Food Preservation

Cited by 6 publications

References 0 publications

Application of ozone for degradation of mycotoxins in food: A review

Application of ozone for degradation of mycotoxins in food: A review

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

The Effects of Ozone Sterilization on the Chemical and Mechanical Properties of 3D-Printed Biocompatible PMMA

Contact Info

Product

Resources

About