Ozone Processing of Foods: Methods and Procedures Related to Process Parameters

Pandiselvam, R.; Prithviraj, V.; Kothakota, Anjineyulu; Prabha, Krishna

doi:10.1007/978-1-0716-2136-3_4

Emerging Food Processing Technologies

2022

DOI: 10.1007/978-1-0716-2136-3_4

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Ozone Processing of Foods: Methods and Procedures Related to Process Parameters

R. Pandiselvam

V. Prithviraj

Anjineyulu Kothakota

et al.

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Cited by 3 publications

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Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review

Islam,

Imran,

Khalid

et al. 2023

Curr Res Nutr Food Sci

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Improving the storage life of food products is a major problem for manufacturers, and the food sector needs an "ecofriendly" alternative to present technology. As a disinfectant, ozone has been utilized in waste-water purification systems since the beginning of the century. Recently, ozone has been utilized to handle a wide variety of agricultural products because of its qualities, including fast disintegration and low residual consequences during food preservation. Ozone is an interesting substitute preservative that the food industry demands and a suitable decontaminator for guaranteeing the microbiological hygiene and safety of food products. Ozone treatment has been demonstrated to be a potential strategy for lowering pollutants in dairy effluents. This review comprehensively highlights ozonation as a preservative in dairy, fruits and vegetables, poultry, cereals, and fresh produce in depth for save and effective use of ozone, whereas other published articles only discuss one of these categories. Overall, ozone has proven to be a viable technique, despite its high food-preservation efficacy, and market certification requires extensive information on the applicability of ozone-based technologies and their potential benefits

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Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review

Islam,

Imran,

Khalid

et al. 2023

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

show abstract

Ozone treatment of meat and meat products: a review

Giménez,

Zaritzky,

Graiver

2024

Front. Food. Sci. Technol.

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Ozone treatment is a non-thermal method for disinfection; ozone is a powerful oxidizing agent that has been shown to be effective in reducing microbial load, extending the shelf life of meat products. This mini-review covers the analysis of the antimicrobial ozone activity in different meats (beef, poultry, pork, seafood, etc.), emphasizing the ozone application methods (liquid or gaseous phase), the applied concentrations and contact times and the effects of ozone treatment on meat quality, safety, and sensory properties. It has been demonstrated that ozone is effective against a broad range of microorganisms, including both Gram-positive and Gram-negative bacteria, spores, and vegetative cells. The efficacy of ozone depends on various factors, such as concentration, type of treatment, temperature, and presence of organic material. Ozone treatment, known for its rapid decomposition and lack of residue, provides an environmentally friendly alternative to traditional chemical sanitizers. Ozone treatments exhibit promising results in enhancing the safety and extending the shelf life of meat products. According to the findings, the application of ozone is an effective technology for prolonging the shelf life of different types of meats and meat products, requiring careful establishment of conditions on a case-by-case basis.

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A Meta-Analysis on the Antimicrobial Effectiveness of Ozonated Water Treatments for Fresh Produce Washing—Effect of Ozonation Methods

Hong,

Rizzi,

Wang

et al. 2024

Foods

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Due to the lack of a pathogen-killing process, foodborne outbreaks from contaminated fresh produce have been increasing worldwide. Hence, it is increasingly recognized that the washing step with sanitizers is important to control microbial contamination. Ozonated water is suggested as a substitute for chlorine-based sanitizers, addressing concerns about the effectiveness and environmental impact of chlorine-based sanitizers. However, using ozone as a sanitizer in the fresh produce washing process is still challenging because of its unstable and inconsistent antimicrobial effectiveness under various testing conditions. A meta-analysis was focused on the comparison of antimicrobial effectiveness between different ozonation methods commonly adopted in laboratory settings, including stationary pre-ozonated water, agitated pre-ozonated water, and sparging. The meta-analysis showed that the sparging method results in the highest microbial log reduction compared to other methods. We further developed meta-regression models based on three ozonation methods to identify key processing variables influencing the antimicrobial effectiveness of ozonated water. Attempts were made to link key processing variables to ozone stability and the mass transport phenomena involved in the washing process. This research will contribute to designing and developing a washing process to increase fresh produce safety by identifying key factors in each ozonation method and facilitate interlaboratory comparison studies.

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Ozone Processing of Foods: Methods and Procedures Related to Process Parameters

Cited by 3 publications

References 50 publications

Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review

Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review

Ozone treatment of meat and meat products: a review

A Meta-Analysis on the Antimicrobial Effectiveness of Ozonated Water Treatments for Fresh Produce Washing—Effect of Ozonation Methods

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