The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 10, Issue 1 - Serial Number 27, April 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i1.34675

Authors

Naeimeh Kazemi Taskooh^* ; Mohammad Javad Varidi; Mohammad Hossein Hadad Khodaparast; Farideh Tabatabaei Yazdi

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed chiller water(without Ozone) for (5,10, and 15 min) .Other examples also treated (5, 10 , and 15 min) with ozonated water(0.2, 0.5, and 1 ppm) in the laboratory, under the same temperature of chiller water(0 - 4 C) and immediately analyzed for microbiological tests. The results indicated that the use of ozonated water redused1.7 Log of Staphylococcusaureus , 2.3 Log of Escherichia coli and 1.16 Log of total counts. Results showed that Escherichia Coli (As a Gram- Negative Food Infection Bacteria) was more sensitive to Ozone treatment than Staphylococcus aureus(As a Gram-Positive Food Infection and Toxicogenic Bacteria),(2.3 Log reduction in Escherichia coli and 1.7 Logreduction in Staphylococcus aureus), At all levels observed significant differences (P

Keywords

Escherichia coli; Staphilococcusaureus; Ozone; Poultry Carcass; Slaughter house chiller; Total count microorganisms

References