Use of ozone to reduce molds in a cheese ripening room.

摘要: Cheese ripening rooms have an unusual environment, environment that encourages mold growth. Ozone has been applied in various ways the food industry. One useful advantage of ozone is it inactivates molds. In this study, a cheese room was ozonated, and effectiveness treatment evaluated both air on surfaces through sampling weekly basis over 3-month period. The results obtained indicate reduced viable airborne load but did not affect surfaces. Only by wiping with commercial sanitizer possible to decrease To improve overall hygiene room, combination cleaning regimes recommended. genera occurring most frequently were Penicillium, Cladosporium, Aspergillus, which accounted for 89.9% isolates. Penicillium Aspergillus identified species level, data showed P. brevicompactum aurantiogriseum, as well A. versicolor, isolated.