In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats
| Autor: | Markus F. Miller, Daniela R. Chávez-Velado, Emile Randazzo, Reagan L. Jiménez, Gabriela K. Betancourt-Barszcz, Dan Lynn, Marcos X. Sanchez-Plata, Mindy M. Brashears, David A. Vargas, Diego E. Casas, Alejandro Echeverry |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Ozone Aerobic bacteria Antimicrobial efficacy Microorganism Chemical technology ozone intervention beef variety meats lactic acid food and beverages Plant Science TP1-1185 Antimicrobial Health Professions (miscellaneous) Microbiology Article Lactic acid chemistry.chemical_compound chemistry microbial indicators Food science Food Science |
| Zdroj: | Foods Volume 10 Issue 9 Foods, Vol 10, Iss 2106, p 2106 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10092106 |
| Popis: | The objective of this experiment was to compare the antimicrobial efficacy of an aqueous ozone intervention and a lactic acid solution on natural microbiota of variety meats in a commercial beef processing plant. EZ-Reach™ swabs were used to collect 100 cm2 area samples before and after ozone and lactic acid intervention application for three different offals (head, heart, and liver). Each repetition included 54 samples per variety meat and antimicrobial for a total of 162 samples per repetition. Enumeration of total aerobic bacteria (APC) and Escherichia coli (EC) was performed on each sample. Microbial counts for both microorganisms evaluated were significantly reduced (p < 0.001) after lactic acid immersion (2–5%) and ozone intervention for all variety meats, with the exception of ozone intervention in EC counts of the heart samples. APC after lactic acid intervention was reduced on average by 1.73, 1.66, and 1.50 Log CFU/sample in the head, heart, and liver, respectively, while after ozone intervention, counts were reduced on average by 1.66, 0.52, and 1.20 Log CFU/sample. EC counts after lactic acid intervention were reduced on average by 0.96, 0.79, and 1.00 Log CFU/sample in the head, heart, and liver, respectively, while after ozone intervention, counts were reduced on average by 0.75, 0.62, and 1.25 Log CFU/sample. The aqueous ozone antimicrobial scheme proved to be a promising intervention for the in-plant reduction of indicator levels in variety meats, specifically heads, hearts, and livers. |
| Databáze: | OpenAIRE |
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