Inactivation by ozone of Listeria innocua on salmon-trout during cold-smoke processing

Ozone: an emerging technology for the seafood industry

“…During the reaction with other molecules, ozone is destroyed. The final products of organic molecule oxidation with ozone are carbon dioxide and the water (Seafish, 1997;King, 2001;Campos et al, 2005;Campos et al, 2006;Vaz-Velho et al, 2006;Chawla, Bell and Marlene, 2007;Zentox, 2007). Unlike other biocides agents such as chlorine, the time necessary to make the disinfection is lower.…”

“…The main objective is to reduce the bacteriological index that occur in the mentioned storage systems, obtain greater durability of foods (in refrigeration, freezing or fresh storage) and eliminating bacteria to not allow to growth in meats or others, formation of moulds, etc. (Rice;Farquhar and Bollyky, 1982;Brooks and Pierce, 1990;Seafish, 1997;Vaz-Velho et al, 2006;Chawla, Bell and Marlene, 2007). It is well known that molecular ozone and its decomposition products destroy microorganisms due to their effects on microbial intracellular enzymes, nucleic acids and other cell components.…”

“…There are suggested applications of ozone in the food industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, lowering biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste (Ravesi;Licciardello and Racicot, 1988;Brooks and Pierce, 1990;Rice, 1997;Tech Brief, 1999;King, 2001;Ibanoglu, 2002;Wu et al, 2007). In the United States, ozone has received in 1997 GRAS (Generally Recognized as Safe) classification, and in 2001 the FDA officially approved media containing ozone for use in the food industry, also for direct contact with food products, including fish, meat and poultry (Mielcke and Ried, 2004;Vaz-Velho et al, 2006;Zentox, 2007). Multifunctionality of ozone application makes ozone a promising agent.…”

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“…Himmelbloom et al (2008) demonstrated that pellicle formation and inactivation of. L. monocytogenes generally present health risks for SFPs and isolation of Listeria in such products is widely reported around the world (Huss et al, 2003;Nakamura et al, 2004;Vaz-Velho et al, 2006;Himelbloom et al, 2008: Jahncke, 2008. Himelbloom et al (2008) pointed out that prevalence of L. monocytogenes is valid more often and at higher proportions for cold-smoked fish samples than for hot-smoked fish.…”

“…The mild temperatures (<30°C) and low salt concentrations (<5% WPS) used in the coldsmoked processing of fish are also not sufficient to inactivate L. monocytogenes. The growth of the organism may occur in the product during storage and cold smoked fish does not undergo cooking before consumption (Vaz-Velho et al, 2006). Sikorski et al (1998) pointed out that in a smoked product, Listeria may stem from the original bacterial population, which survive after the treatment applied during smoking.…”