Evaluation of ozonated water as a microbiological risk mitigation option in pork production

Date
2011-01-01
Authors
Quessy, Sylvain
Larivière-Gauthier, G.
Fravalo, Philipe
Fournaise, S.
Letellier, Ann
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Abstract

Ozone is an oxidative moleculewith a bactericidal effect. This molecule can be solubilized in water and was proposed as an alternative disinfecting solution to be used in food production plants. Ozone molecule possesses many industrially relevant characteristics, such as the absence of residues following its application, usability at meat industries’ room temperature, and applicability during production activities. The objective of this study was to evaluate the benefits of an ozonated water rinse on the wrapping of meat logs at the entrance of a slicing plant.

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