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Advantages of food ozone sterilisation
Published:
2022-10-27
The use of ozone for food sterilization has several advantages.
The use of ozone for food sterilization has several advantages:
( 1 ) Ozone has a stronger oxidative disinfection capacity than chlorine, the most commonly used bactericide, and can inactivate many microorganisms, including the most stubborn budding spores and viruses
(2) Ozone, unlike chemical synthetics, decomposes into oxygen after treating food products, leaving no harmful substances behind, and does not affect human health, and is approved as "GRAS" (Generally Recognized as Safe) even in the United States, where safety requirements are very high
(3) Ozone avoids heat sterilisation, which preserves the original nutrients of the food (vitamins, minerals, etc.) while effectively avoiding the destruction of texture, flavour and taste brought about by heat treatment
(4) Ozone is easy to prepare, requiring only an ozone generator, and the cost is low.
Domestically, the application of ozone in aquatic products processing is a relatively mature technology. It is mainly used for the disinfection of aquatic products cold storage, processing workshop air, equipment, supplies and other sterilization and purification, processing water sterilization, deodorization, processing and packaging before the disinfection of raw materials, etc., very wide range of uses. At present, many domestic aquatic products processing plants have begun to use ozone sterilization technology. In recent years, the application of ozone in the preservation of aquatic products research is also being carried out. For example, some domestic enterprises have started to use ozone for fresh aquatic products preservation and sterilisation before freezing and packaging. Wang Guoli et al. reported that ozone disinfection was used in the processing of scallops and other aquatic products in some enterprises in the Changdao area of Shandong Province, which extended the preservation time of raw materials. Zhou Xiangyang et al. used ozonated water to control microorganisms in frozen shrimp, and the results showed that the total number of bacteria in frozen shrimp was greatly reduced, and the incidence of other common pathogenic bacteria was effectively inhibited, and there were no significant changes in sensory characteristics. It has also been reported that spraying shrimp and other aquatic products with ozonated water was effective in controlling the microbial population. Qin Cheng et al. observed the oxidation of fish fat and the preservation effect of high concentrations of ozonated water on aquatic products and found that the preservation effect of ozonated water was significantly better than that of sodium hypochlorite, and there was no significant difference with the latter in terms of surface oxidation.
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