文章基本信息

标题：EFFECTS OF GASEOUS OZONE TREATMENT ON MICROBIAL QUALITY OF FRESH EGGS DURING STORAGE
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作者：Muhammed Yüceer ; Cengiz Caner
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2016
卷号：41
期号：1
页码：15-22
DOI：10.15237/gida.GD15040
出版社：Association of Food Technology, Turkey
摘要：In this study, the effects of different ozone concentrations (2; 4 and 6 ppm) and times (2 min and 5 min) on microbiological quality on eggs were investigated. Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations were determined on the eggs surface at weekly intervals during storage (5 weeks at 24°C). Although the applications of ozone were reduce quickly the microbial flora on the eggs, microbial growths were continued during storage, but the number of microorganisms remaine d below the growth rate of the control group. Ozone application has provide d a significant reduction on Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations. It was determined that effectiveness on microbial inactivation increased with increasing exposure time and ozone concentration. Microbial load of eggs compared to the control group of ozone applications were decreased to about 2 logs comparing to the control group during storage, and the inhibitory effect of applications on the microorganisms were significant. In conclusion, it was determined that a positive effect on the shelf life of the eggs of ozone treatments during storage. Gaseous ozone has potential to become significant breakthrough in the industry and in preserving egg during ambient room temperature storage.
关键词：Egg; ozone; microbial inactivation; storage; shelf life; ambient temperature.