Study on preservation of food by ozonation

(Part 1) Effects on viable cell count and qualities of noodles and vegetables

Abstract

Steriziing power of ozone on various microorganisms and on applications for noodle making, shredded cabbage and bean sprouts making were investigated.
(1) Sterilizing power of ozone on microorganisms were different among species, E. coli, Ps. putida Ps. fluorescens and L. casei were killed perfectly by ozonation at 1 ppm for 3 minutes, St. aureus was done by ozonation at 3 ppm for 3 minutes or 1 ppm for 6 minutes. But B. subtilis was not killed completely by ozonation at 3 ppm for 10 minutes. Asp. niger was killed by 3 ppm for 6 minutes.
(2) Effects of ozonation on cooling process in noodle making, it was inhibited the increase of viable cell count during storage.
(3) Effects of ozonation on washing process in shredded cabbage and bean sprouts making, it was also inhibited the increase of viable cell count during storage.
Color of ozonated samples were not so changed during storage. So, it expected that ozonation was effective way for food processing.