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
Included in
Animal Diseases Commons, Veterinary Infectious Diseases Commons, Veterinary Microbiology and Immunobiology Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
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.
