A NEW APPROACH TO MICROBIAL DECONTAMINATION OF FOOD

描述(改编自申请者摘要)：增长的程度 食品的微生物污染和不断变化的人口结构导致越来越多的 食源性疾病的发生频率。大量的病原体，包括 交叉污染牛肉的大肠杆菌O157：H7和鼠伤寒沙门氏菌 在整个加工过程中的屠体，并可能进一步污染碎牛肉或 加工牛肉产品。臭氧已被证明是一种有效的试剂 以减少污染食品表面的微生物数量。这 消毒剂是一种强氧化剂，最近被批准使用 食品加工中使用的状态。因为它很容易分解成氧气， 没有任何化学残留物会污染食品或 环境。 第一阶段的研究证明了水臭氧的能力，使用一种 新的，高浓度的电化学技术，将导致显著 减少鲜切蔬菜和牛肉表面的病原体。同相 二、高浓度水的生产、测量和交付 臭氧对接种了大肠杆菌和沙门氏菌的肉类表面和切肉的影响 将进一步发展。臭氧处理过的样品也将被评估 感官效应和化学氧化。该项目将以以下方式结束 On中试规模杀菌漂洗液的研制及工厂示范 在全面生产操作期间的冷冻牛肉。 建议的商业应用：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