MICROBIAL DECONTAMINATION OF FOOD USING AQUEOUS OZONE

食品微生物污染的程度和方法的发展 控制食源性病原体已成为越来越多的公众关注的目标。 关注和监管。拟议的工作将评估 使用臭氧水溶液的可行性，使用一种新的，高 浓缩电化学方法，用于减少病原体 使用新鲜牛肉表面组织作为模型， 大量大肠杆菌0157：H7和沙门氏菌 处理后的牛肉屠体上残留有鼠伤寒， 碎牛肉或加工牛肉产品。臭氧已被证明 是一种有效的试剂来减少污染的微生物数量， 食物表面这种消毒剂是一种强力氧化剂， 最近被授予GRAS地位，用于食品加工，因为 它很容易分解成氧气，没有化学残留物， 可能会污染食品或环境。在第一阶段， 臭氧对接种大肠杆菌的肉表面的最佳输送。杆菌和 将开发沙门氏菌并进行微生物学评价。二期 将涉及臭氧冲洗柜的建设，现场评估 不同的食物在加工设施和纳入 该工厂现有的HACCP计划。 拟议的商业应用： 可以设想，电化学产生的臭氧食品漂洗剂 橱柜将被设计用于食品加工设施 无需对现有设备进行重大修改。这 环境友好的冲洗系统将l）降低与以下相关的风险 食用易受致病性表面污染的食物，2） 自动化，易于操作，成本低廉， 常规设施和3）允许控制现有的， 未鉴定的或新出现的病原体（即B.大肠杆菌0157：H7，沙门氏菌， 李斯特菌，弯曲杆菌，耐药性细菌，隐孢子虫， 甲型肝炎病毒）。

The extent of microbial contamination of food and development of methods to control foodborne pathogens have been the targets of increasing public concern and regulatory control. The proposed work will evaluate the feasibility of using aqueous ozone, produced using a novel, high concentration electrochemical method, for the reduction of pathogenic bacteria from food surfaces using fresh beef surface tissue as a model. Significant amounts of Escherichia Coli 0157:H7 and Salmonella typhimurium remain on beef carcasses after processing and can contaminate ground beef or processed beef products. Ozone has been demonstrated to be an effective reagent to reduce numbers of microbes that contaminate food surfaces. This disinfectant is a powerful oxidizing agent which has recently been given GRAS status for use in food processing and because it readily decomposes into oxygen, there are no chemical residues that could contaminate the food product or the environment. In phase I, the optimal delivery of ozone to meat surfaces inoculated with E. Coli and Salmonella will be developed and evaluated microbiologically. Phase II will involve construction of an ozone rinse cabinet, on-site evaluation of diverse foods in a processing facility and incorporation into the existing HACCP program at that site. PROPOSED COMMERCIAL APPLICATIONS: It is envisaged that the electrochemically-generated ozone food rinse cabinet will be designed to be utilized at food processing facilities without significant modifications of existing equipment. This environmentally friendly rinse system will l) reduce risk associated with consumption of food susceptible to pathogenic surface contamination, 2) be automated, easily operated and inexpensively incorporated into conventional facilities and 3) allow for control of existing, unidentified or emerging pathogens (i.e. B. Coli 0l57:H7, Salmonella, Listeria, Camphylobacter, antibiotic-resistant bacteria, Cryptosporidium, Hepatitis A virus).