The Ozonation Concept: Advantages of Ozone Treatment and Commercial Developments

Advances in Thermal and Non-Thermal Food Preservation

Volumn , Issue , 2007, Pages 185-193

  Novak, John S ^a   Yuan, James T C ^a  

^a AIR LIQUIDE   (France)

Author keywords

Antimicrobial properties; Commercial developments; Food industry; Ozonation; Ozone treatment

Indexed keywords

EID: 79751509137     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277898.ch10     Document Type: Chapter

References (36)

1. Abee, T., and Wouters, J.A. 1999. Microbial stress response in minimal processing. Int. J. Food Microbiol. 50:65-91.
2. Aldsworth, T.G., Carrington, C., Flegg, J., Stewart, G.S.A.B., and Dodd, C.E.R. 1998. Bacterial adaptations to environmental stress; the implications for food processing. Leatherhead Food Res. Assoc. Food Ind. J. 1:136-144.
3. Barth, M.M., Zhou, C., Mercier, M., and Payne, F.A. 1995. Ozone storage effects on anthocyanin content and fungal growth in blackberries. J. Food Sci. 60:1286-1287.
4. Bower, C.K., and Daeschel, M.A. 1999. Resistance responses of microorganisms in food environments. Int. J. Food Microbiol. 50:33-44.
5. Brinkman, R., Lamberts, H., and Veninga, T. 1964. Radiomimetic toxicity of ozonized air. Lancet 1:122-136.
6. Broadwater, W.T., Hoehn, R.C., and King, P.H. 1973. Sensitivity of three selected bacterial species to ozone. Appl. Microbiol. 26:391-393.
7. Code of Federal Regulations. 1997. Air contaminants. Title 13, part 1910.
8. Federal Register.2001, 26 June. Treatment, storage, and processing of foods; safe use of ozone in gaseous and aqueous phases as antimicrobial agent. Fed. Regist. 66:33829-33830.
9. Fetner, R.H. 1958. Chromosome breakage in Vicia faba by ozone. Nature 181:504-505.
10. Gane, R. 1936. The respiration of bananas in presence of ethylene. New Phytol. 36:170-178.
11. Gordon, G. 1995. The chemistry and reactions of ozone in our environment. Prog. Nucl. Energy 29:89-96.
12. Graham, D.M. 1997. Use of ozone for food processing. Food Technol. 51(6):72-75.
13. Greene, A.K., Few, B.K., and Serafini, J.C. 1993. A comparison of ozonation and chlorination for the disinfection of stainless steel surfaces. J. Dairy Sci. 76:3617-3620.
14. Gyurek, L.L., Finch, G.R., and Belosevic, M. 1996. Inactivation of Cryptosporidium using ozone and chlorine. Proc. Ann. Conf. W. Canad. Water Wastewater Assoc. 48:62-69.
15. Hamelin, C., and Chung, Y.S. 1975. Characterization of mucoid mutants of Escherichia coli K-12 isolated after exposure to ozone. J. Bacteriol. 122:19-24.
16. Hoigne, J., and Bader, H. 1975. Ozonation of water: Role of hydroxyl radicals as oxidizing intermediates. Science 190:782-784.
17. Ingram, M., and Haines, R.B. 1949. Inhibition of bacterial growth by pure ozone in the presence of nutrients. J. Hyg. 47:146-158.
18. Khadre, M.A., Yousef, A.E., and Kim, J.-G. 2001. Microbiological aspects of ozone applications in food: A review. J. Food Sci. 66(9):1242-1252.
19. Kim, J.-G., Yousef, A.E., and Dave, S. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: A review. J. Food Prot. 62(9):1071-1087.
20. Korich, D.G., Mead, J.R., Madore, M.S., Sinclair, N.A., and Sterlin, C. R. 1990. Effects of ozone, chlorine dioxide, chlorine, and monochloramine on Cryptosporidium parvum oocyst viability. Appl. Environ. Microbiol. 56:1423-1428.
21. Kuprianoff, J. 1953. The use of ozone for the cold storage of fruit. Z. Kaltentech. 10:1-4.
22. Meddows-Taylor, J. 1947. Some characteristics of ozone in relation to water treatment. J. Inst. Water Eng. 1:187-201.
23. Menzel, D.B. 1971. Oxidation of biologically active reducing substances by ozone. Arch. Environ. Health 23:149-153.
24. Moore, G., Griffith, C., and Peters, A. 2000. Bactericidal properties of ozone and its potential application as a terminal disinfectant. J. Food Prot. 63:1100-1106.
25. Novak, J.S., and Yuan, J.T.C. 2003. Viability of Clostridium perfringens, Escherichia coli, and Listeria monocytogenes surviving mild heat or aqueous ozone treatment on beef followed by heat, alkali, or salt stress. J. Food Prot. 66(3):382-389.
26. Novak, J.S., and Yuan, J.T.C. 2004a. Increased inactivation of ozone-treated Clostridium perfringens vegetative cells and spores on fabricated beef surfaces using mild heat. J. Food Prot. 67(2):342-346.
27. Novak, J.S., and Yuan, J.T.C. 2004b. The fate of C. perfringens spores exposed to ozone and/or mild heat pretreatment on beef surfaces followed by modified atmosphere packaging. Food Microbiol. 21(6):667-673.
28. Overbeck, P.K. 2000. WQA ozone task force-an update. Water Conditioning & Purification March:76-78.
29. Restaino, L., Frampton, E.W., Hemphill, J.B., and Palnikar, P. 1995. Efficacy of ozonated water against various food-related microorganisms. Appl. Environ. Microbiol. 61:3471-3475.
30. Rhodehamel, J., and Harmon, S.M. 1998. Clostridium perfringens. In: FDA bacteriological manual, 8th ed. R.W. Bennett (ed.). AOAC International, Gaithersburg, MD. pp. 16.01-16.06.
31. Rice, R.G., Graham, D.M., and Lowe, M.T. 2002. Recent ozone applications in food processing and sanitation. Food Safety Magazine 8(5):10-17.
32. Roy, D., Wong, P.K.Y., Engelbrecht, R.S., and Chian, E.S.K. 1981. Mechanism of enteroviral inactivation by ozone. Appl. Environ. Microbiol. 41:718-723.
33. Rusch, A., and Kraemer, J. 1989. Influence of instruments for elimination of microorganisms on surface contamination of fresh meat and on airborne microorganisms in cold stores with increased RH. Arch Lebensmittelhyg. 40:61-65.
34. Scott, D.B.M., and Lesher, E.C. 1963. Effect of ozone on survival and permeability of Escherichia coli. J. Bacteriol. 85:367-376.
35. Scott, V.N. 1989. Interaction of factors to control microbial spoilage of refrigerated foods. J. Food Prot. 52:431-435.
36. Violle, H. 1929. The sterilization of sea water with ozone: Application of this method for purification of contaminated shellfish. Rev. Hyg. Med. Prev. 51:42-49.