The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology

Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals

Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments, closed-loop recirculation systems, and low-pressure application systems, as well as their impact on product quality. The study also examines the mechanisms of ozone action, its half-life in grain storage environments, and methods to ensure uniform gas distribution. The results of this study provide a foundation for understanding ozone reactions in various grain types and application systems, offering essential information for effectively sizing treatment systems, estimating ozone concentrations over time, and determining the quantity of products to be treated. A thorough comprehension of ozone behavior in porous environments, such as silos, and its stability under diverse environmental conditions is crucial for enhancing its applicability. While scientific evidence supports ozone's efficacy in controlling pests and microorganisms, further investigation is needed on its impact on the nutritional quality of grains and final products. Additionally, the review highlights the latest regulatory approvals for ozone use in the food industry, emphasizing the importance of compliance and safety. The findings underscore the need for continued technological development and economic analysis to evaluate the long-term viability of ozone applications in agriculture.

Role of advanced cleaning and sanitation techniques in biofilm prevention on dairy equipment

Biofilm formation on dairy equipment is a persistent challenge in the dairy industry, contributing to product contamination, equipment inefficiency, and economic losses. Traditional methods such as manual cleaning and basic chemical sanitation are discussed as foundational approaches, followed by an in-depth investigation of cutting-edge technologies, including clean-in-place systems, high-pressure cleaning, foam cleaning, ultrasonic and electrochemical cleaning, dry ice blasting, robotics, nanotechnology-based agents, enzymatic cleaners, and oxidizing agents. Enhanced sanitation techniques, such as dry steam, pulsed light, acidic and alkaline electrolyzed water, hydrogen peroxide vapor, microbubble technology, and biodegradable biocides, are highlighted for their potential to achieve superior sanitation while promoting sustainability. The effectiveness, feasibility, and limitations of these methods are evaluated, emphasizing their role in maintaining dairy equipment hygiene and reducing biofilm-associated risks. Additionally, challenges, such as equipment compatibility, cost, and regulatory compliance, are addressed, along with insights into future directions and innovations, including automation, smart cleaning systems, and green cleaning solutions. This review provides a comprehensive resource for researchers, industry professionals, and policymakers aiming to tackle biofilm formation in dairy production systems and enhance food safety, operational efficiency, and sustainability.

A Review of Non-Thermal Interventions in Food Processing Technologies

Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage related issues. To address these, thermal technologies have been applied and have a documented history of controlling these microorganisms. Although beneficial, some of these technologies may result in adverse quality effects that can interfere with consumer acceptability. Processors of fresh produce also need technologies to mitigate pathogens with the ability to retain raw quality. In addition, thermal technologies can also result in the reduction or depletion of key nutrients. Consumers of today are health conscious and are concerned with key nutrients in food products necessary for their overall health; this reduction and depletion of nutrients could be considered unacceptable in the eyes of consumers. As a result of this, the food industry works to increase the use of non-thermal technologies to control pathogens and spoilage microorganisms in varying sections of the industry. This review paper will focus on the control of foodborne pathogens and spoilage organisms along with effects on quality in various food products by use of pulsed electric field, pulsed light, ultraviolet light, ozonation, cold atmospheric plasma, ultrasound, and ionizing radiation.

Control of meat spoilage with ozone nano-bubbles: Insights from laboratory model systems and commercial scale treatments

Ozone nanobubbles represent an environmentally friendly sanitation agent. In this study, we compared the bactericidal effect of ozone nanobubbles on pork muscle and adipose tissue to peracetic acid treatments. Pork samples were surface-inoculated with a cocktail of common meat-spoilage-associated microorganisms composed of Brochothrix thermosphacta, Latilactobacillus sakei, Leuconostoc gelidum, Carnobacterium maltaromaticum, Hafnia paralvei and Yersinia rohdei at a viable cell count of 102 CFU/cm2 or 104 CFU/cm2. Both freshly inoculated and stored pork samples were treated with the two sanitation agents, followed by differential enumeration of viable bacteria. Ozone nanobubbles were comparable to peracetic acid solution, achieving a reduction between 1 and 2 log (CFU/cm2), regardless of the initial inoculum concentration and sample type. The efficacy of ozone nanobubble increased with increased solution volume and flow rate. Moreover, the sanitizing agents differentially impacted the members of the microbiota and shifted the composition of tested strains during storage. Gram-negative Y. rohdei and H. paralvei were more sensitive to peracetic acid than Gram-positive strains. Microbial profiling using 16S rRNA gene amplicon analysis of samples that were treated at a commercial processing scale revealed that Serratia, Carnobacterium, Yersinia, Vagococcus, Morganella, Dellaglioa were the dominant taxa (relative abundance >1 %) on stored pork samples. The use of ozone nanobubbles significantly reduced the relative abundance of Vagococcus and Clostridium when compared to control samples. In summary, ozone nanobubbles are an effective tool to reduce bacterial counts on meat and show promise to extend the shelf life of fresh meat.

Recent development in ozone-based starch modification: From generation methods to film applications

Starch holds significant potential in food industry applications; however, its practical utility is hindered by several limitations, including freeze-thaw instability, shear sensitivity, insolubility in organic solvents, high retrogradation, and the instability of its gels and pastes. Ozonation, an eco-friendly modification technique, effectively addresses these challenges by oxidizing starch molecules, introducing carbonyl and carboxyl functional groups, and partially cleaving glycosidic bonds. These structural modifications enhance the functional, mechanical, and barrier properties of starch, making it a promising material for biodegradable food packaging films. Additionally, ozone treatment improves key physicochemical properties such as gelatinization behavior, pasting characteristics, crystallinity, solubility, and viscosity. This review explores the application of gaseous and aqueous ozone in modifying various starch sources, including cassava, wheat, rice, corn, sago, and potato starches. Furthermore, it delineates different ozone generation methods, such as corona discharge, dielectric barrier discharge, and microwave ultraviolet (UV) systems. The impact of ozonation on starch structure, its functionalization for packaging films, and the challenges associated with scaling up industrial ozonation processes are critically discussed. Finally, this review provides recommendations for optimizing ozone-based starch modification and advancing innovative ozone generation technologies to enhance industrial feasibility and sustainable packaging solutions.

Validation of a Simulated Commercial Plain Bagel Baking Process and Thermal Resistance Characterization of a 5-Strain Shiga Toxin-Producing Escherichia coli When Introduced via Flour

A study was conducted to validate the plain bagel baking process as an effective kill-step in controlling Shiga toxin-producing Escherichia coli (STEC) in the event of pre-baking contamination originating from flour. Unbleached bread flour was inoculated with five strains of STEC and dried back to its original water activity levels. The inoculated flour was used to prepare the bagel dough, proofed, boiled for 2 min, and baked at 232.2 °C (450 °F) for 14 min mimicking the commercial manufacturing process. Additionally, water activity (aw) and pH in plain bagels during baking, and thermal inactivation kinetics (D- and z-values) of STEC in plain bagel dough were studied. The results clearly demonstrated that baking plain bagels at 232.2 °C (450 °F) for 14 min will result in at least a >5 log reduction in the STEC population, thus providing an effective kill-step assuring the safety of the finished food products. The pH of plain bagels increased significantly from pre-proofed plain bagel dough to seven min into the baking process, reaching a final value of 5.83. The water activity of the crust and crumb portions of plain bagels was significantly different during the baking process. The D-values of STEC in plain bagels at, 56, 59, and 62 °C were 26.3 ± 1.55, 9.0 ± 0.27, and 2.50 ± 0.15 min with a z-value of 5.8 ± 0.16 °C.

Process Technologies for Disinfection of Food-Contact Surfaces in the Dry Food Industry: A Review

The survival characteristics of bacterial pathogens, including Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli, in foods with a low water activity (aw) have been extensively examined and reported. Microbial attachment on the food-contact surfaces can result in cross-contamination and compromise the safety of low-aw foods. The bactericidal potential of various conventional and novel disinfection technologies has been explored in the dry food industry. However, the attachment behavior of bacterial pathogens to food-contact surfaces in low-aw conditions and their subsequent response to the cleaning and disinfection practices requires further elucidation. The review summarizes the elements that influence disinfection, such as the presence of organic residues, persistent strains, and the possibility of microbial biotransfer. This review explores in detail the selected dry disinfection technologies, including superheated steam, fumigation, alcohol-based disinfectants, UV radiation, and cold plasma, that can be used in the dry food industry. The review also highlights the use of several wet disinfection technologies employing chemical antimicrobial agents against surface-dried microorganisms on food-contact surfaces. In addition, the disinfection efficacy of conventional and novel technologies against surface-dried microorganisms on food-contact surfaces, as well as their advantages and disadvantages and underlying mechanisms, are discussed. Dry food processing facilities should implement stringent disinfection procedures to ensure food safety. Environmental monitoring procedures and management techniques are essential to prevent adhesion and allow the subsequent inactivation of microorganisms.

Polarized electric field induced by piezoelectric effect of ozone micro-nano bubbles/spontaneously polarized ceramic to boost ozonolysis for efficient fruit sterilization

Ozone (O3) treatment is an environmentally friendly fruit sterilization strategy. However, the low O3 utilization rate and long-term oxidation lead to O3 waste and fruit damage, respectively. Herein, a sterilization system based on the synergy of O3 micro-nano bubbles (OMNB) and spontaneously polarized ceramic (SPC) was developed to piezoelectrically catalyze ozonolysis for efficient fruit sterilization. OMNB/SPC showed excellent sterilizing activity with 7 lg CFU/mL of E. coli and S. aureus inactivation within 20 min, together with significantly improved fruit quality in Kyoho grapes preservation. The excellent sterilizing performance of OMNB/SPC is attributed to that the piezoelectric SPC (d33 = 103.4 pm/V) formed a strong polarized electric field and rich reactive oxygen species (ROS) under OMNB collapse resulting in O3 absorption/decomposition. The electric field and rich ROS caused membranes in-situ electroporation and irreversible inactivation to the microorganisms on fruits successively. This system is important for more efficient long-term preservation of fruits.

Ozonized water as a promising strategy to remove biofilm formed by Pseudomonas spp. on polyethylene and polystyrene surfaces

The dairy industry faces challenges in controlling spoilage microorganisms, particularly Pseudomonas, known to form resilient biofilms. Conventional disinfection methods have limitations, prompting the exploration of eco-friendly alternatives like ozone. This study focused on Pseudomonas biofilms on polystyrene and polyethylene surfaces, evaluating ozone efficacy when incorporated into different water sources and applied under static and dynamic conditions. Biofilm formation and removal were assessed with conventional microbiological and microscopic techniques. Despite variations in physicochemical properties, ozonized water from different sources showed similar effectiveness in removing Pseudomonas biofilms. Dynamic ozone application was more efficient, achieving a 2.35 log CFU/coupon reduction on polyethylene surfaces, compared to a 1.05 log CFU/coupon reduction under static conditions. These findings highlight the potential of ozonized water for removing Pseudomonas biofilms, especially under dynamic application. This eco-friendly approach could serve as an effective strategy to mitigate biofilm-related challenges in the dairy industry.

The Impact of Ozone on Periodontal Cell Line Viability and Function

Periodontal diseases, including gingivitis and periodontitis, are chronic inflammatory conditions of the teeth' supporting structures that can lead to progressive tissue destruction and loss if left untreated. Basic treatments like scaling and root planing, alone or combined with antimicrobial agents, are the standard of care. However, with the increasing prevalence of antibiotic resistance and the need for new ideas in therapy, adjunctive treatments like ozone therapy have gained attention. Ozone (O3), a triatomic oxygen molecule, is used because of its strong antimicrobial, anti-inflammatory, and regenerative activity and, hence, as a potential tool in periodontal therapy. This review of the use of ozone therapy in periodontal disease breaks down the multifaceted mechanism of ozone therapy, which includes the selective antimicrobial action against biofilm-associated pathogens, immunomodulatory effects on host cells, and stimulation of tissue repair. O3 therapy disrupts microbial biofilms, enhances immune cell function, and promotes healing by activating Nuclear Factor Erythroid 2-Related Factor 2 (Nrf2) and Mitogen-Activated Protein Kinase (MAPK) signaling pathways that regulate oxidative stress, inflammation, and apoptosis. Additional findings include its ability to upregulate growth factors and extracellular matrix proteins, which is significant for periodontal tissue regeneration. This review also discusses the application of O3 therapy in periodontal cell lines, emphasizing its impact on cell viability, proliferation, and differentiation. Advances in periodontal regenerative techniques, combined with the antimicrobial and healing properties of O3, have demonstrated significant clinical benefits. Challenges, including the need for standardized dosages, effective delivery systems, and long-term studies, are also addressed to ensure safe and effective clinical integration. O3 therapy, with its dual antimicrobial and regenerative capabilities, offers an innovative adjunctive approach to periodontal treatment. Future research focusing on optimized protocols and evidence-based guidelines is essential to fully realize its potential in enhancing periodontal health and improving patient outcomes.

Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality

Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of its nutritional benefits that contribute to reducing health risks and disease. However, these commodities are highly perishable and prone to significant post-harvest losses. Conventional methods have been scrutinized in the production of undesirable by-products. Ozone technology has emerged as an efficient sterilization technique. Additionally, it stimulated the synthesis of bioactive and antioxidant compounds by activating secondary metabolic pathways. However, there are conflicting findings in the literature related to their impact on the quality and physiological processes of fruits and vegetables (F&V). This scientific literature review focuses on key studies examining the effects of ozonation on the growth of microorganisms and the quality preservation of different F&V. This review also enlarges our understanding of eco-friendly technologies which not only extend the shelf life of F&V but also uphold their quality without introducing harmful chemicals.

Integrated Quality Prediction Model for Food Quality Management Based on E. coli in Shared Kitchens

Shared kitchens have a lower entry barrier than traditional kitchens, which generally require a significant initial investment, and have thus attracted attention as the most realistic new business model for restaurants in the sharing economy. The restaurant industry is founded on ensuring the safety of the food it serves in order to prevent the spread of foodborne diseases within the community, so strict quality control is essential. Existing food quality management typically employs continuous quality assistance, which is difficult to apply to the highly volatile shared kitchen environment and its various stakeholders. Therefore, in this study, a predictive model for managing food quality that can monitor volatility using quantitative indicators, especially microbial counts, is proposed. Stakeholder- and quality-related factors associated with shared kitchens are first defined, then a modified Gompertz growth curve and the transfer rate equation are used to quantify them. The proposed model, utilizing E. coli as a practical indicator for easily measuring changes in general environments, can be used to systematically manage food quality within the shared kitchen industry, thus supporting the establishment of this new business model.

Hidden Places for Foodborne Bacterial Pathogens and Novel Approaches to Control Biofilms in the Meat Industry

Biofilms are of great concern for the meat industry because, despite the implementation of control plans, they remain important hotspots of contamination by foodborne pathogens, highlighting the need to better understand the ecology of these microecosystems. The objective of this paper was to critically survey the recent scientific literature on microbial biofilms of importance for meat safety and quality, also pointing out the most promising methods to combat them. For this, the databases PubMed, Scopus, Science Direct, Web of Science, and Google Scholar were surveyed in a 10-year time frame (but preferably papers less than 5 years old) using selected keywords relevant for the microbiology of meats, especially considering bacteria that are tolerant to cleaning and sanitization processes. The literature findings showed that massive DNA sequencing has deeply impacted the knowledge on the species that co-habit biofilms with important foodborne pathogens (Listeria monocytogenes, Salmonella, pathogenic Escherichia coli, and Staphylococcus aureus). It is likely that recalcitrant commensal and/or spoilage microbiota somehow protect the more fastidious organisms from harsh conditions, in addition to harboring antimicrobial resistance genes. Among the members of background microbiota, Pseudomonas, Acinetobacter, and Enterobacteriales have been commonly found on food contact and non-food contact surfaces in meat processing plants, in addition to less common genera, such as Psychrobacter, Enhydrobacter, Brevundimonas, and Rothia, among others. It has been hypothesized that these rare taxa may represent a primary layer in microbial biofilms, offering better conditions for the adhesion of otherwise poor biofilm formers, especially considering their tolerance to cold conditions and sanitizers. Taking into consideration these findings, it is not only important to target the foodborne pathogens per se in cleaning and disinfection plans but the use of multiple hurdles is also recommended to dismantle the recalcitrant structures of biofilms. In this sense, the last part of this manuscript presents an updated overview of the antibiofilm methods available, with an emphasis on eco-friendly approaches.

Bactericidal efficacy of low dose gaseous ozone against clinically relevant multidrug-resistant bacteria

Introduction

Healthcare-associated infections (HAIs) pose a significant challenge in acute care hospitals, particularly in intensive care units, due to persistent environmental contamination despite existing disinfection protocols and manual cleaning methods. Current disinfection methods are labor-intensive and often ineffective against multidrug-resistant (MDR) pathogens, highlighting the need for new, automated, hands-free approaches.

Methods

This study evaluates the bactericidal efficacy of low concentrations of gaseous ozone (5 ppm) against clinically relevant and often MDR bacteria under various concentrations, contact times, temperatures, and environmental conditions.

Results

We observed a 3 log10-fold reduction in Escherichia coli and Salmonella Typhimurium and a 1-2 log10-fold reduction in group A Streptococcus and methicillin-resistant Staphylococcus aureus upon ozone exposure. The bactericidal effect was dose-dependent, with no significant difference between single and repeated exposures. Environmental conditions such as temperature and humidity had minimal impact on low-dose ozone efficacy, with slightly improved bacterial killing at colder temperatures and higher humidity levels. Gaseous ozone also showed significant bactericidal activity against the broad range of Gram-positive and -negative MDR clinical isolates.

Discussion

These findings highlight the potential of low-dose gaseous ozone as a versatile, effective, and hands-free disinfectant for healthcare and other settings. Further research is needed to establish long-term safety and efficacy guidelines for its use in occupied spaces and to explore potential synergy with other contemporary disinfection strategies.

Mechanism for airborne ozone decomposition on X-MIL-53(Fe) (X = H, NH2, NO2)

Ground-level ozone (O3) pollution poses a significant threat to both ecosystem sustainability and human health. The catalytic decomposition of O3 presents as a promising technology to address the issues of O3 pollution. This study undertook the synthesis of various functionalized metal-organic framework (MOF) catalysts (i.e., X-MIL-53(Fe) (X = H, NH2, NO3)) to delve into the influence of ligand functional groups on skeletal structure and catalytic efficacy, particularly focusing on unraveling the mechanism of O3 catalytic decomposition under humid conditions. NH2-MIL-53(Fe) catalyst achieved complete O3 decomposition under ambient temperature and high humidity conditions (RH=75 %), exhibiting a reaction rates (mol·m-2·s-1) 129 and 10.5 times greater than that of MIL-53(Fe) and NO2-MIL-53(Fe). The NH2 group promotes electron flow within the backbone towards the hydroxyl group (OH) linked to Fe atom. In humid O3, H2O molecules augment the interaction between O3 and NH2-MIL-53(Fe), and OH is converted to·O2- after deprotonation, promoting O3 decomposition. Additionally, leveraging three-dimensional (3D) printing technology, a monolithic catalyst for O3 decomposition was prepared for application. This study not only advances understanding of the mechanisms underlying O3 decomposition but also offers practical solutions for addressing O3 pollution at humid conditions.

The application of ozone within the food industry, mode of action, current and future applications, and regulatory compliance

The food industry faces numerous challenges today, with the prevention and reduction of microbial contamination being a critical focus. While traditional chemical-based methods are effective and widely used, rising energy costs, the development of microbial tolerances, and growing awareness of the ecological impact of chemical biocides have renewed interest in novel biocides. Ozone, in both its gaseous and aqueous forms, is recognized as a potent disinfectant against bacteria, viruses, and fungi due to its high oxidation potential. Our review highlights several studies on the applications of ozone within the food industry, including its use for surface and aerosol disinfection and its capacity to reduce viable Listeria monocytogenes, a pertinent foodborne pathogen harbouring environmental and biocide stress tolerances and biofilm former. We also explore the use of ozone in food treatment and preservation, specifically on blueberries, apples, carrots, cabbage, and cherry tomatoes. While ozone is an effective disinfectant, it is important to consider material incompatibility, and the risks associated with prolonged human exposure to high concentrations. Nevertheless, for certain applications, ozone proves to be an efficacious and valuable alternative or complementary method for microbial control. Compliance with the biocide products regulation will require ozone device manufacturers to produce proven efficacy and safety data in line with British standards based on European standards (BS EN), and researchers to propose adaptations to account for ozone's unique properties.

Effectiveness of Ozone Treatment and Packaging Techniques in Preserving Taiwanese Domestic Beef During Refrigerated Storage

This study investigates the efficacy of ozone treatment combined with different packaging methods on the preservation of Taiwanese domestically produced beef during refrigerated storage. The preservation of fresh beef is crucial for ensuring food safety and quality; we do not know whether changing the packaging method can mitigate the negative effects of ozone on meat and even enhance its positive impact. Beef samples were treated with ozone and packaged using the vacuum or PVDC-tray methods, then stored at 4 °C for 7 days. The results show that ozone treatment effectively inhibited microbial (total plate count, Salmonella, and Escherichia coli) growth (p < 0.05). Vacuum packaging maintained lower TBARS values (p < 0.05) and metmyoglobin percentages compared to PVDC-tray packaging (p < 0.05). The L* values of all treatments increased over storage time, with significant differences observed between days 0 and 7. Ozone treatment combined with vacuum packaging demonstrated promising results in inhibiting microbial growth and preserving beef quality during refrigerated storage. These findings contribute to enhancing the safety and shelf life of Taiwanese domestically produced beef, potentially benefiting both producers and consumers.

Ozonation of Popcorn Kernels: Saturation Kinetics at Different Specific Flow Rates, Control of Aspergillus flavus Infection, and Grain Quality Analysis

Ozone gas (O3) is a promising alternative for fungal inactivation in agricultural commodities. This study aimed to (i) investigate the influence of airflow on the saturation of popcorn kernels with ozone gas, (ii) evaluate its effectiveness in controlling Aspergillus flavus, and (iii) analyze the quality of ozonated grains. Samples of 3.0 kg of kernels were exposed to oxygen (control) or ozone at specific flow rates of 0.15 or 1.00 m3 min-1 t-1, with an input ozone concentration of 16.0 mg L-1 for 0, 6, 12, 24, 36, or 48 h. Quality parameters assessed included expansion volume, water content, electrical conductivity, and color. At 0.15 m3 min-1 t-1, ozone consumption and saturation time were lower, with an 80% reduction in A. flavus infection after 6 h. This flow rate did not affect grain expansion or water content. Conversely, at 1.0 m3 min-1 t-1, reductions in water content and expansion were observed with extended exposure. Electrical conductivity increased in both treatments, more significantly at the lower flow rate. In conclusion, ozonation at 0.15 m3 min-1 t-1 effectively inactivated A. flavus without compromising grain quality.

Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC-MS/E-Nose

The efficacy of low gaseous ozone concentrations (300 ppb and 400 ppb) in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese PDO cheese was explored. The research integrates consumer tests, Gas Chromatography-Mass Spectrometry (GC-MS) with Solid phase Microextraction (SPME) fiber and Electronic Nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC-FID (Flame Ionization Detection) analysis, 22 of all identified compounds by GC-MS were quantified, including ethyl acetate (sweety), diacetyl and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor Quartz Microbalance (QMB) e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.

Research Progress on Bacteria-Reducing Pretreatment Technology of Meat

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O3), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology.

Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.

Gaseous ozone and ozonized mist in the control of Escherichia coli on 'Rama Forte' persimmon

This study aimed to evaluate the effectiveness of using two ozone applications (gaseous and mist) as a disinfection method for fresh persimmon. To test these sanitizers, in vitro and in vivo assays were performed, and the Escherichia coli was selected because it is a pathogen that causes foodborne diseases in humans. For in vitro experiments, a plate was inoculated with Escherichia coli strain ATCC 25922 and treated. For in vivo assays, persimmon fruit surface was inoculated with the bacteria and treated. For both assays, it was used 10,15,20,30,40 and 50 μL L-1 of gaseous ozone or ozonized mist for five minutes. The results demonstrated that the gas ozone application significantly reduced the growth of E. coli on the plate surface in vitro at doses of 30, 40 and 50 μL L-1 (with 0.83, 0.89 and 0.95 log CFU mL-1, respectively). The application of ozonized mist showed a significant reduction for 50 μL L-1 (with 1.28 log CFU g-1). And, for the in vivo assays, ozonized mist significantly reduced the number of bacteria on the persimmon surface, with a 1.57 log reduction, which was the largest for 40 μL L-1. Therefore, it is possible to conclude that the ozone application can contribute to the control of microorganisms present on fruit surfaces.

Design of an innovative sanitation system for bike-sharing service

The concept of a novel sanitization device specifically designed for helmets used in bike share services is presented in this scientific work. The system uses ozone, a powerful oxidizing agent, to completely remove dust and bacteria from the helmet surface. Throughout the development process, special attention has been paid to the dual initial goals of efficacy in removing dirt and batteries, as well as ease of use related to the device's safety. In fact, today's sharing services are rarely capable of providing adequate disinfection of the tools, which is especially troubling given the most recent years of pandemic caused by Covid-19. The invention of the ozone-based sanitization device addresses the growing concern about hygiene and safety in bike share services. Furthermore, due to its portability and ease of use, the device is a cost-effective and viable solution for use in a variety of settings. A significant contribution to the advancement of sanitization technology and public health is expected with this work.

Recalling the reported toxicity assessment of deoxynivalenol, mitigating strategies and its toxicity mechanisms: Comprehensive review

Mycotoxins frequently contaminate a variety of food items, posing significant concerns for both food safety and public health. The adverse consequences linked to poisoning from these substances encompass symptoms such as vomiting, loss of appetite, diarrhea, the potential for cancer development, impairments to the immune system, disruptions in neuroendocrine function, genetic damage, and, in severe cases, fatality. The deoxynivalenol (DON) raises significant concerns for both food safety and human health, particularly due to its potential harm to vital organs in the body. It is one of the most prevalent fungal contaminants found in edible items used by humans and animals globally. The presence of harmful mycotoxins, including DON, in food has caused widespread worry. Altered versions of DON have arisen as possible risks to the environment and well-being, as they exhibit a greater propensity to revert back to the original mycotoxins. This can result in the buildup of mycotoxins in both animals and humans, underscoring the pressing requirement for additional investigation into the adverse consequences of these modified mycotoxins. Furthermore, due to the lack of sufficient safety data, accurately evaluating the risk posed by modified mycotoxins remains challenging. Our review study delves into conjugated forms of DON, exploring its structure, toxicity, control strategies, and a novel animal model for assessing its toxicity. Various toxicities, such as acute, sub-acute, chronic, and cellular, are proposed as potential mechanisms contributing to the toxicity of conjugated forms of DON. Additionally, the study offers an overview of DON's toxicity mechanisms and discusses its widespread presence worldwide. A thorough exploration of the health risk evaluation associated with conjugated form of DON is also provided in this discussion.

Detection and Control of Foodborne Pathogens

The globalization of food trade and the emergence of disease outbreaks involving several foodborne pathogens and foods has focused the attention of both the research community and consumers on food safety [...].