Efficacy of ozone to reduce bacterial populations in the presence of food components

摘要: Ozone is a strong oxidant and potent disinfecting agent. Even though it new for the US, has been utilized in European countries long time. use may have many advantages food industry. There are numerous application areas of ozone industry such as surface hygiene, sanitation plant equipment reuse waste water. While destruction bacteria by studied extensively, relatively little information available on effect various components bactericidal activity ozone. In this study, was aimed to compare ozone-induced sporeformer, Gram-positive bacterium, Gram-negative bacterium presence fat, protein, carbohydrate sources. The efficacy reduce bacterial populations evaluated using sterile Class C buffer, whipping cream, 1% solutions locust bean gum, soluble starch, sodium caseinate. These substrates were inoculated with spores Bacillus stearothermophilus or vegetative cells Escherichia coli Staphylococcus aureus ozonated at 0.4 ppm 10 min. general, recorded that starch provided no protective effects compared buffer control. gum an intermediate level protection, while caseinate cream greatest levels protection populations.