https://doi.org/10.4081/ijfs.2009.1416

USE OF GASEOUS OZONE AS A DISINFECTANT IN MEAT INDUSTRY

AIVI - March 2009 - Issue 3
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Gaseous ozone, antimicrobial activity, meat industry
Abstract Views: 1561
PDF: 1820
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Authors

B. Ripamonti
lucia.zoppi@pagepress.org
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
C. Bersani
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
S. Pirani
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
S. Stella
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università degli Studi di Milano, .
The aim of this study was to investigate the possible use of gaseous ozone as a disinfectant for meat industry environments. Firstly microbial inactivation trials were conducted in laboratory conditions on Petri plates inoculated with some microorganisms of importance to the food industry. The treatment with 1 ppm of ozone resulted to be effective in 1 h on the strains in use. Then similar trials were conducted in a meat industry, 1 ppm of ozone was supplied for 3 h. The results confirmed the antimicrobial efficacy of ozone even if it was less active than in laboratory conditions. A different sensibility among the microorganisms was observed, the most resistant being P. fluorescens and B. thuringiensis. Our results confirm the suitability of gaseous ozone as a disinfectant for meat industry environments and underline the need to calibrate ozone treatment parameters on the real environmental conditions of work-room.

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How to Cite

1.
Ripamonti B, Bersani C, Pirani S, Stella S. USE OF GASEOUS OZONE AS A DISINFECTANT IN MEAT INDUSTRY. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Dec. 27];1(3):29-32. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.29

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