Ozone treatment of meat and meat products: a review

Autores
Gimenez, Maria Belen; Zaritzky, Noemi Elisabet; Graiver, Natalia Gisel
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ozone treatment is a non-thermal method for disinfection; ozone is apowerful oxidizing agent that has been shown to be effective in reducingmicrobial load, extending the shelf life of meat products. This mini-reviewcovers the analysis of the antimicrobial ozone activity in different meats (beef,poultry, pork, seafood, etc.), emphasizing the ozone application methods(liquid or gaseous phase), the applied concentrations and contact times andthe effects of ozone treatment onmeat quality, safety, and sensory properties.It has been demonstrated that ozone is effective against a broad range ofmicroorganisms, including both Gram-positive and Gram-negative bacteria,spores, and vegetative cells. The efficacy of ozone depends on various factors,such as concentration, type of treatment, temperature, and presence oforganic material. Ozone treatment, known for its rapid decomposition andlack of residue, provides an environmentally friendly alternative to traditionalchemical sanitizers. Ozone treatments exhibit promising results in enhancingthe safety and extending the shelf life of meat products. According to thefindings, the application of ozone is an effective technology for prolonging theshelf life of different types of meats and meat products, requiring carefulestablishment of conditions on a case-by-case basis.
Fil: Gimenez, Maria Belen. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Graiver, Natalia Gisel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
OZONE
MEATS
SHELF-LIFE
FOOD SAFETY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/243497
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/243497
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ozone treatment of meat and meat products: a reviewGimenez, Maria BelenZaritzky, Noemi ElisabetGraiver, Natalia GiselOZONEMEATSSHELF-LIFEFOOD SAFETYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Ozone treatment is a non-thermal method for disinfection; ozone is apowerful oxidizing agent that has been shown to be effective in reducingmicrobial load, extending the shelf life of meat products. This mini-reviewcovers the analysis of the antimicrobial ozone activity in different meats (beef,poultry, pork, seafood, etc.), emphasizing the ozone application methods(liquid or gaseous phase), the applied concentrations and contact times andthe effects of ozone treatment onmeat quality, safety, and sensory properties.It has been demonstrated that ozone is effective against a broad range ofmicroorganisms, including both Gram-positive and Gram-negative bacteria,spores, and vegetative cells. The efficacy of ozone depends on various factors,such as concentration, type of treatment, temperature, and presence oforganic material. Ozone treatment, known for its rapid decomposition andlack of residue, provides an environmentally friendly alternative to traditionalchemical sanitizers. Ozone treatments exhibit promising results in enhancingthe safety and extending the shelf life of meat products. According to thefindings, the application of ozone is an effective technology for prolonging theshelf life of different types of meats and meat products, requiring carefulestablishment of conditions on a case-by-case basis.Fil: Gimenez, Maria Belen. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Graiver, Natalia Gisel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFrontiers Media2024-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/243497Gimenez, Maria Belen; Zaritzky, Noemi Elisabet; Graiver, Natalia Gisel; Ozone treatment of meat and meat products: a review; Frontiers Media; Frontiers in Food Science and Technology; 4; 6-2024; 1-112374-55412374-5533CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/frfst.2024.1351801info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:31Zoai:ri.conicet.gov.ar:11336/243497instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:31.635CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ozone treatment of meat and meat products: a review
title Ozone treatment of meat and meat products: a review
spellingShingle Ozone treatment of meat and meat products: a review
Gimenez, Maria Belen
OZONE
MEATS
SHELF-LIFE
FOOD SAFETY
title_short Ozone treatment of meat and meat products: a review
title_full Ozone treatment of meat and meat products: a review
title_fullStr Ozone treatment of meat and meat products: a review
title_full_unstemmed Ozone treatment of meat and meat products: a review
title_sort Ozone treatment of meat and meat products: a review
dc.creator.none.fl_str_mv Gimenez, Maria Belen
Zaritzky, Noemi Elisabet
Graiver, Natalia Gisel
author Gimenez, Maria Belen
author_facet Gimenez, Maria Belen
Zaritzky, Noemi Elisabet
Graiver, Natalia Gisel
author_role author
author2 Zaritzky, Noemi Elisabet
Graiver, Natalia Gisel
author2_role author
author
dc.subject.none.fl_str_mv OZONE
MEATS
SHELF-LIFE
FOOD SAFETY
topic OZONE
MEATS
SHELF-LIFE
FOOD SAFETY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Ozone treatment is a non-thermal method for disinfection; ozone is apowerful oxidizing agent that has been shown to be effective in reducingmicrobial load, extending the shelf life of meat products. This mini-reviewcovers the analysis of the antimicrobial ozone activity in different meats (beef,poultry, pork, seafood, etc.), emphasizing the ozone application methods(liquid or gaseous phase), the applied concentrations and contact times andthe effects of ozone treatment onmeat quality, safety, and sensory properties.It has been demonstrated that ozone is effective against a broad range ofmicroorganisms, including both Gram-positive and Gram-negative bacteria,spores, and vegetative cells. The efficacy of ozone depends on various factors,such as concentration, type of treatment, temperature, and presence oforganic material. Ozone treatment, known for its rapid decomposition andlack of residue, provides an environmentally friendly alternative to traditionalchemical sanitizers. Ozone treatments exhibit promising results in enhancingthe safety and extending the shelf life of meat products. According to thefindings, the application of ozone is an effective technology for prolonging theshelf life of different types of meats and meat products, requiring carefulestablishment of conditions on a case-by-case basis.
Fil: Gimenez, Maria Belen. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Graiver, Natalia Gisel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Ozone treatment is a non-thermal method for disinfection; ozone is apowerful oxidizing agent that has been shown to be effective in reducingmicrobial load, extending the shelf life of meat products. This mini-reviewcovers the analysis of the antimicrobial ozone activity in different meats (beef,poultry, pork, seafood, etc.), emphasizing the ozone application methods(liquid or gaseous phase), the applied concentrations and contact times andthe effects of ozone treatment onmeat quality, safety, and sensory properties.It has been demonstrated that ozone is effective against a broad range ofmicroorganisms, including both Gram-positive and Gram-negative bacteria,spores, and vegetative cells. The efficacy of ozone depends on various factors,such as concentration, type of treatment, temperature, and presence oforganic material. Ozone treatment, known for its rapid decomposition andlack of residue, provides an environmentally friendly alternative to traditionalchemical sanitizers. Ozone treatments exhibit promising results in enhancingthe safety and extending the shelf life of meat products. According to thefindings, the application of ozone is an effective technology for prolonging theshelf life of different types of meats and meat products, requiring carefulestablishment of conditions on a case-by-case basis.
publishDate 2024
dc.date.none.fl_str_mv 2024-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/243497
Gimenez, Maria Belen; Zaritzky, Noemi Elisabet; Graiver, Natalia Gisel; Ozone treatment of meat and meat products: a review; Frontiers Media; Frontiers in Food Science and Technology; 4; 6-2024; 1-11
2374-5541
2374-5533
CONICET Digital
CONICET
url http://hdl.handle.net/11336/243497
identifier_str_mv Gimenez, Maria Belen; Zaritzky, Noemi Elisabet; Graiver, Natalia Gisel; Ozone treatment of meat and meat products: a review; Frontiers Media; Frontiers in Food Science and Technology; 4; 6-2024; 1-11
2374-5541
2374-5533
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/frfst.2024.1351801
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270123069538304
score 13.13397

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