Publication Date

January 2013

Abstract

The food industry is constantly searching for new tools to reduce bacterial contamination in the plants. In this study we assessed the efficiency of ozonated water as a tool to improve reduction of residual bacterial contamination in a pork cutting plant as a complement of sanitation procedures. First, the effectiveness of the ozonated water was tested on conveyors to reduce residual Salmonella, coliforms and aerobic flora load.

Book Title

10th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

143-146

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-934

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Jan 1st, 12:00 AM

Assessment of the efficiency of ozonated water as bacterial contamination reduction tool in a pork cutting plant

Portland, Maine, USA

The food industry is constantly searching for new tools to reduce bacterial contamination in the plants. In this study we assessed the efficiency of ozonated water as a tool to improve reduction of residual bacterial contamination in a pork cutting plant as a complement of sanitation procedures. First, the effectiveness of the ozonated water was tested on conveyors to reduce residual Salmonella, coliforms and aerobic flora load.