Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures

F. COLL CÁRDENAS,; S. ANDRÉS,; L. GIANNUZZI,; N. ZARITZKY

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2011 vol. 22 p. 1442 - 1447

0260-8774

The effects of gaseous ozone treatment at refrigeration temperatures, on microbial counts (total aerobic mesophilic heterotrophic microorganisms and inoculated Escherichia coli) in culture media and in beef samples were analyzed. The influence of ozone on beef quality properties such as surface color and rancidity was measured. The effect of gaseous ozone (154 106 kg m3) in culture media inoculated with E. coli after 3 or 24-h treatment at 0and 4 ºC caused a total inactivation of this microorganism. For beef samples treated with the same gaseous ozone concentration, the highest microbial inhibition was observed at 0ºC and after 24-h exposure, producing a decrease of 0.7 and 2.0 log10 cycles in E. coli and total aerobic mesophilic heterotrophic microorganism counts respectively; however, both the surface color and lipid oxidation of these beef samples were unacceptable. Shorter exposure times (3 h) to the tested ozone concentration at both temperatures (0 and 4ºC), reduced 0.5 log10 cycles the counts of total aerobic mesophilic heterotrophic microorganisms and 0.6- 1.0  log10 cycles the counts of E. coli, without changing the color or producing rancidity in beef.