Application of ozonated water to maintain the quality of chicken meat: effect of exposure time, temperature, and ozone concentration

Eva Fathul Karamah; Nafila Wajdi

doi:10.1051/e3sconf/20186704044

All issues

Volume 67 (2018)

E3S Web Conf., 67 (2018) 04044

References

Open Access

Issue		E3S Web Conf. Volume 67, 2018 The 3^rd International Tropical Renewable Energy Conference “Sustainable Development of Tropical Renewable Energy” (i-TREC 2018)


Article Number		04044
Number of page(s)		7
Section		Eco Tropical Built Environment
DOI		https://doi.org/10.1051/e3sconf/20186704044
Published online		26 November 2018

Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C. & Moreno, B., 2002. Microbiological quality of retail chicken by-products in Spain. Meat Science, Volume 62, pp. 45–50. [CrossRef] [PubMed] [Google Scholar]
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Khalafalla, F., Abdel-Atty, N., Abdel-Wanis, S. A. & Hanafy, A. S., 2015. Food Poisoning Microorganisms in Chicken Broiler Meat. Global Veterinaria, 14(2), pp. 211–218. [Google Scholar]
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Trindade, M.A., Kushida, M.M. 2012. Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller. Journal of Food Protection, 75(6), pp. 1139–1143. [CrossRef] [PubMed] [Google Scholar]
Wickramanayake, G.B. 1988. Ozone Concentration and Temperature Effects on Disinfection Kinetics. Ozone: Science & Engineering, 10(2), pp. 123–135. [CrossRef] [Google Scholar]

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[1] Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C. & Moreno, B., 2002. Microbiological quality of retail chicken by-products in Spain. Meat Science, Volume 62, pp. 45–50. [CrossRef] [PubMed] [Google Scholar]

[2] Brodowska, A. J., Nowak, A., Janyska, A. K. & Piatkowski, M., 2017. Modelling the Ozone-Based Treatments for Inactivation of Microorganisms. International Journal of Environmental Research and Public Health, Volume 14, pp. 1196–1210. [CrossRef] [Google Scholar]

[3] de Mendonça Silva. 2016. Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing. Journal of Food Processing and Preservation, 41(6) pp. 1–7. [Google Scholar]

[4] EPA, 1999. Alternative Disinfectans and Oxidants, Washington DC: EPA Guidance Manual. [Google Scholar]

[5] Kim, J., Yousef, A. & Davis, S., 1999. Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A review. Journal of Food Protection, Volume 62, pp. 1071–1087. [CrossRef] [PubMed] [Google Scholar]

[6] Leusink, J., 2010. How Does Ozone Kill Bacteria? [Online] Available at: http://www.ozonesolutions.com/journal/2010/how-does-ozone-kill-bacteria/ [Accessed on 11/02/2017]. [Google Scholar]

[7] Ghollasi-Mood, F., Mohsenzadeh, M., Housaindokht, M. R. & Vardi, M., 2016. Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions. Iranian Journal Of Veterinary Science And Technology, 8(1), pp. 38–46. [Google Scholar]

[8] Khalafalla, F., Abdel-Atty, N., Abdel-Wanis, S. A. & Hanafy, A. S., 2015. Food Poisoning Microorganisms in Chicken Broiler Meat. Global Veterinaria, 14(2), pp. 211–218. [Google Scholar]

[9] Rouger, A., Tresse, O. & Zagorec, M., 2017. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. MDPI Microorganisms, V(50), pp. 1–16. [Google Scholar]

[10] Trindade, M.A., Kushida, M.M. 2012. Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller. Journal of Food Protection, 75(6), pp. 1139–1143. [CrossRef] [PubMed] [Google Scholar]

[11] Wickramanayake, G.B. 1988. Ozone Concentration and Temperature Effects on Disinfection Kinetics. Ozone: Science & Engineering, 10(2), pp. 123–135. [CrossRef] [Google Scholar]