Use of Ozone To Reduce Molds in a Cheese Ripening Room

Serra, Rita; Abrunhosa, Luı́s; Kozakiewicz, Z.; Venâncio, Armando; Lima, Nelson

doi:10.4315/0362-028x-66.12.2355

Cited by 63 publications

(42 citation statements)

References 7 publications

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“…Os fungos são contaminantes comuns em alimentos e são responsáveis por perdas financeiras industriais e comerciais (SERRA et al, 2003). A ozonização é bastante efetiva contra fungos e micotoxinas, porém os fungos tendem a ser mais resistentes que as bactérias na forma vegetativa (RUSSEL; HUGO; AVLIFFE, 1999; KIM; YOUSEF; DAVE, 1999).…”

Section: Ação Sobre Os Fungosunclassified

“…Em uvas houve redução do apodrecimento fúngico com tratamento de ozônio e armazenamento a frio (KIM; YOUSEF; DAVE, 1999). Serra et al (2003) utilizaram ozônio em uma câmara de maturação de queijos, mantida a 5 °C e umidade relativa até 80% durante 3 meses. Os autores empregaram uma taxa de geração de ozônio de 8 g/h nos primeiros 5 dias, seguida por 4 g/h nos próximos 5 dias e 8 g/h a cada 40 min por período de uma hora durante o restante da maturação.…”

Section: Aplicação Do Ozônio No Processamento De Alimentosunclassified

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Potencialidades do uso do ozônio no processamento de alimentos

et al. 2011

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ResumoO ozônio é um gás incolor de odor pungente, instável e parcialmente solúvel em água, que se destaca por seu elevado poder oxidante. É um forte agente desinfetante com ação sobre uma grande variedade de organismos patogênicos, incluindo bactérias, vírus e protozoários, apresentado uma eficiência germicida que excede ao cloro. O uso do ozônio tornou-se notório nas últimas décadas em função da implementação de padrões cada vez mais restritos em relação aos subprodutos da cloração. Ao contrário do cloro, o ozônio não forma subprodutos halogenados com a matéria orgânica, mas pode induzir a formação de outros subprodutos orgânicos e inorgânicos. Na indústria de alimentos, o ozônio pode ser utilizado em processos de sanitização de superfícies e equipamentos, bem como no uso direto sobre as matérias-primas com o objetivo de inativar microrganismos e aumentar a vida-de-prateleira dos produtos alimentícios. AbstractOzone is a colorless and unstable gas with pungent smell and partially soluble in water, which is characterized by its high oxidant power. It is a strong agent disinfectant with high power germicidal properties acting in the inactivation of a wide variety of pathogenic organisms, including bacteria, virus and protozoa, presenting a germicidal efficiency that exceeds chlorine. Ozonization has become wellknown in recent decades due to implementation of standards increasingly restrictive concerning the by-products of chlorination. Unlike chlorine, ozone do not form halogenated compounds with organic matter. However, it may form several other organic and inorganic. In the food industry, ozone can be use in sanitization processes of equipments and surfaces, as well as in the direct use on foodstuff in order to inactivate microorganisms and to extend shelf-life of food products.

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Section: Ação Sobre Os Fungosunclassified

Section: Aplicação Do Ozônio No Processamento De Alimentosunclassified

Potencialidades do uso do ozônio no processamento de alimentos

et al. 2011

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“…Najafi and Khodaparast (2009) showed that Escherichia coli and Staphylococcus aureus could not be cultured in date fruits following treatment with 5 ppm ozone for 60 min. Serra et al (2003) used ozone to reduce molds to below the level of 50 MPN/m 3 in a cheese ripening room over a 3-month period. Ozone has proven to be an effective method to inactivate molds in a closed space.…”

Section: Introductionmentioning

confidence: 99%

Controlling Indoor Bioaerosols Using a Hybrid System of Ozone and Catalysts

Huang

Lee

Tai

2012

Aerosol Air Qual. Res.

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As people spend a greater portion of their time indoors, the likelihood of exposure to biohazards in indoor air is increasing. This study developed a system to disinfect indoor bioaerosols while protecting occupants from direct exposure to ozone. This hybrid approach combines high concentrations of ozone generated by a non-thermal dielectric barrier discharge system, and an ozone decomposition unit using MnO 2 /Al 2 O 3 and MnO 2 /AC catalysts. Four types of common bioaerosols were used to test the germicidal efficacy of 0-175 ppm ozone at a relative humidity of 30-70% and retention time of 1-10 s. The results indicate that the germicidal efficacy of ozone on E. coli, C. famata and P. citrinum spore bioaerosols increased with ozone concentration, relative humidity, and retention time; however, the process was less effective with the hardy endospores of B. subtilis. Germicidal efficacy of 90% was obtained for bioaerosols (two vegetative cells and one spore) using high concentrations of ozone at a relative humidity of 70% and exposure time of 10 s. Residual ozone in the tail gas was decomposed to undetectable levels using catalysts at a gas hourly space velocity of 3.287 × 10 3 1/h. The concentration of indoor bioaerosols (total bacteria and fungi) in a small office was reduced to below 50 CFU/m 3 and ozone in the tail gas was reduced to undetectable levels following treatment for 2 h. The hybrid system of ozone disinfection and catalysts provides high germicidal efficacy while protecting occupants from direct exposure to ozone.

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“…In some cases the efficacy of ozone was not sufficient, e.g. against moulds on surfaces [3] or for the complete decontamination of the surface of eggs inoculated with Salmonella enteritidis bacteria [2]. Of the strains tested, gram-negative rods of E. coli and P. aeruginosa were the most sensitive, a finding also presented by others [e.g.…”

Section: Discussionmentioning

confidence: 58%

“…Results on the efficacy of ozone on bacteria and moulds in ambient air have already been published [3,4]. Higher concentrations of ozone acting for a shorter time (4 and 20 ppm, 10-480 min.)…”

Section: Discussionmentioning

confidence: 97%

Use of Ozone to Reduce Bacteria and Moulds in the Air and on Surfaces

Klánová¹,

Lajèíková

2006

Indoor and Built Environment

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The concentrations of bacteria and moulds in the air decreased to undetectable levels in experiments with ozone and UV radiation. When exposed, in all of the species tested, viability on surfaces varied depending on the concentration and species of micro-organisms. At a concentration of less than 50 cm Ϫ2 , all species of micro-organisms were susceptible to the ozone and UV treatments at the laboratory table. At the concentration of 10 5 cm Ϫ2 , the most effective was ozone for Escherichia coli and Pseudomonas aeruginosa, while Bacillus subtilis was relatively more resistant. Compared with ozone treatment, the application of UV radiation was less effective on micro-organisms including methicillin-resistant Staphylococcus aureus when the micro-organisms were placed under the laboratory table.

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Use of Ozone To Reduce Molds in a Cheese Ripening Room

Cited by 63 publications

References 7 publications

Potencialidades do uso do ozônio no processamento de alimentos

Potencialidades do uso do ozônio no processamento de alimentos

Controlling Indoor Bioaerosols Using a Hybrid System of Ozone and Catalysts

Use of Ozone to Reduce Bacteria and Moulds in the Air and on Surfaces

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