Researchers Find New Use for Ozone

This is an older article, but worth the read.  To read the full article go HERE

Contact:
Ann Green 919/515-9070
posted Tuesday March 26, 2002

Scientists at the North Carolina State University Seafood Laboratory have found a new use for
ozone — enhancing the freshness of seafood.
In a study supported by the North Carolina Fishery Resource Grant Program (FRG), scientists 
found that ozone reduces the population of common spoilage bacteria in seafood processing 
facilities. FRG is funded by the North Carolina General Assembly and administered by North 
Carolina Sea Grant. The researchers worked with Peter Mairs of Hanover Sea Products in 
Wilmington.
“We found that treating raw fish as well as processing equipment with ozone greatly reduced the
number of bacteria that can potentially spoil seafood,” says Barry Nash, North Carolina Sea Grant
seafood technology and marketing specialist.
Researchers demonstrated the potential effectiveness of ozone as a broad-use, sanitizing agent
in a seafood production facility, says Nash. “This is important because bacteria are everywhere in
the environment,” he adds. “However, the use of ozone could greatly reduce the number of
spoilage bacteria in a seafood plant and help maintain the low levels of spoilage bacteria over
time in air, water and on processing equipment.”

To read the full article go HERE

Frequently we are asked how quickly ozone kills or inactivates bacteria within processes.  This is an important factor to understand when using ozone for food processing, wastewater disinfection, and other antimicrobial intervention applications.

To see how ozone kills bacteria click HERE

We performed research and wrote a paper on the effect of various levels of ozone on generic E.coli.  This research indicated water containing ozone at levels of 2.0 ppm or higher could kill bacteria at sufficient levels within 1 second of contact time.  This research also showed that higher levels of ozone dissolved into water did not achieve any better bacteria reduction, or faster bacteria reduction.  See image below:

Large recall of lettuce from a California farm was issued recently.  This recall covers 19 states and Canada.  This is the latest recall over listeria contamination of fruits and vegetables.  Also recently a recall of cantaloupe has cased deaths in the united states.

Read more about this latest lettuce recal here.

The use of ozone for bacteria reduction on fruits and vegetables is gaining popularity due to the ease of application and the non selective nature of ozone when used as an anti-microbial intervention.  While it is difficult to know if ozone would have had a role in these applications, it is worth considering the implementation of ozone in food processing application before the recall steps are necessary.

Ozone Helps Produce Last Longer by Extending Shelf Life

Common Applications for Ozone use in Food Storage

• Potato Storage Facilities
• Onion Storage Facilities
• Citrus Fruit Storage
• Vegetable Storage
• Aged Ham Storage
• Cool Meat Storage
• Preservation of Fish and Seafood
• General Cold Storage Facilities

Methods of Ozone Application

• Ozone gas can be distributed throughout a cold storage facility at low levels.
• Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness.
• Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life.