Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of food processing and preservation
3 (1979), S. 0
ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Opzone was produced using a Welsbach ozonator and measured by an iodometric titration method. Microbiological characteristics of ozone treated and air treated control samples were studied. Ozone treated broiler parts had consistently lower microbial counts than the control parts during the entire refrigerated observation period. Using log total microbial counts of 7.0 cm2 as a spoilage criterion, broiler parts treated with ozone had extended shelf-lives for 2.4 days. Ozone treated samples contained about 52.7% gram-positive cocci, while the air treated control samples had 39.6% gram-positive cocci. Air treated control samples had 22.4% gram-negative rods while the ozone treated samples had only 12.7% gram-negative rods. Studies using microflora from spoiled poultry meat have also demonstrated that ozone treatment preferentially destroyed gram-negative rod-type organisms.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1979.tb00579.x
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