A NEW APPROACH TO MICROBIAL DECONTAMINATION OF FOOD

描述（改编自申请人的摘要）： 食品的微生物污染和人口结构的变化导致了 食源性疾病的发生频率。大量的病原体，包括 大肠杆菌O157：H7和鼠伤寒沙门氏菌交叉污染牛肉 在整个加工过程中的屠体，并可能进一步污染碎牛肉， 加工牛肉产品。臭氧已被证明是一种有效的试剂 以减少污染食物表面的微生物数量。这 消毒剂是一种强氧化剂，最近已被给予GRAS 用于食品加工的状态。因为它很容易分解成氧气， 没有化学残留物会污染食物或 环境 第一阶段的研究证明了臭氧水溶液的能力， 新型高浓度电化学技术， 减少鲜切蔬菜和牛肉表面的病原体。同相 二、高浓度水溶液的生产、测量和输送 臭氧对接种大肠杆菌的肉类表面和切边的影响。杆菌和沙门氏菌 将得到进一步发展。臭氧处理过的样品也将进行评估， 感官影响和化学氧化。该项目将结束与 中试规模杀菌冲洗的制造和工厂内演示 冷冻牛肉在全面生产业务。 拟议商业应用：不可用

DESCRIPTION (Adapted from Applicant's Abstract): The growing extent of microbial contamination of food and changing demographics has led to increasing frequency of food borne illness. Significant amounts of pathogens including Escherichia coli O157:H7 and Salmonella typhimurium, cross contaminate beef carcasses throughout processing and can further contaminate ground beef or processed beef products. Ozone has been demonstrated to be an effective reagent to reduce the numbers of microbes contaminating food surfaces. This disinfectant is a powerful oxidizing agent that has recently been given GRAS status for use in food processing. Since it readily decomposes into oxygen, there are no chemical residues that could contaminate the food product or the environment. Phase I studies demonstrated the capability of aqueous ozone, produced using a novel, high concentration electrochemical technique, to cause significant reduction of pathogens from fresh cut vegetables and beef surfaces. In Phase II, the production, measurement, and delivery of high concentrations of aqueous ozone to meat surfaces and trimmings inoculated with E. coli and Salmonella will be further developed. Ozone treated samples will also be evaluated for sensory effects and chemical oxidation. The project will conclude with manufacture and in-plant demonstration of a pilot scale germicidal rinse on chilled beef during full-scale production operations. PROPOSED COMMERCIAL APPLICATION: NOT AVAILABLE