| Autor: |
Crapo, Charles, Himelbloom, Brian, Vitt, Susan, Pedersen, Leo |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2004, Vol. 13 Issue 1, p111-123, 13p, 5 Diagrams |
| Abstrakt: |
The efficacy of ozonated water (0.6–1.5 ppm) was evaluated as a bactericidal agent for sanitizing food contact surfaces and for treatment of raw seafood. The presence of ozone reduced the bacterial levels substantially on stainless steel surfaces and to a lesser 1extent on plastic cutting boards. Ozone was about as effective as chlorine in lowering levels of Listeria innocua on inoculated food contact surfaces. Fish processing residuals present on the surface greatly reduced sanitizer effectiveness. In high organic conditions, chlorinated water was slightly more effective than ozonated water. However, ozonated water applied to fish fillets and roe was not effective for bacterial control. The presence of organic material, particularly with fillets, reduced the effectiveness of ozone. Ozone accelerated the development of rancidity in frozen roe and fillets, resulting in reduced shelf life. We recommend ozone only as a sanitizer for cleaned seafood contact surfaces. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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