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APPLICATIONS OF OZONE IN FOOD AND WATER SAFETY

Yıl 2005, Cilt: 3 Sayı: 5, 5 - 9, 01.10.2005

Öz

Due to Ozone's high reactivity and oxiding capacity, it is used as disinfectant in food plants. Ozone is also used for detoxification of aflatoxin, longening the self life, in abbatoirs for rinses of cattle carcasses and in gaseous form not only applied on cattle carcasses rippening period at +4 ºC but also it has applications in chicken chilling period.

Kaynakça

  • ACERO, J.L., VON GUNTEN, U. (2000). Influence of carbonate on the ozone hydrogen peroxide based advanced oxidation proses for drinking water treatment. Ozone-Sci. Eng., 22: 305-328.
  • ANON.(2003).Erişim:[http://www.ozoneapplications.com/bacteria/bact eria_destruction.htm]. Erişim tarihi: 25.12.2003 ozonun biofilm oluşturan bakteriler üzerine etkisini araştırmışlar, Pseudomonas fluorescens , Pseudomonas fragi ve Pseudomonas putida'nın bulunduğu biofilmli yüzeye 0.6 ppm ozonu 10 dk süreyle uygulamışlar ve ortamdaki etkenlerde %99 oranında bir azalma kaydetmişlerdir.
  • AtkInson, R., Baulch, D.L., Cox, R.A., Hampson, R.F., Kerr, J.A., Troe, J. (1989). Evaluated kinetic and photochemical data for atmospheric chemistry (Suppl. III). IUPAC Subcommitteeon gas kinetic data evaluation for Atmospheric Chemistry. J. Phys. Chem. Ref. Data, 18: 881-1097
  • AtkInson, R. (1990). Gas-phase tropospheric chemistry of organic compounds Atmos. Environ., 24: 17-24.
  • Boehm, r. (1989). Possible ways of disinfecting slaughterhouse effluent. Fleischwirtschaft, 69: 1700-1702.
  • Bose, P., BoIIjayanta, B., Reckhow, D. (1994). Effect of ozonation on
  • Microbiol., 29: 340-344. in KIM, J.G., YOUSEF, A.E., DAVE, S. (1999).
  • Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1071-1087.
  • Chatterjee, D., Mukherjee, S.K. (1993). Destruction of phagocytosis suppressing activity of aflatoxin by ozone. Lett. Appl. Microbiol., 17: 52-54.
  • Chen, H.H., Chiu, E.M., Huang, J.R. (1997). Color and gel forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. J. Food Sci., 62: 985-991.
  • Dondo, A., Nachtman, C., Doglione, L., Rosso, a., Genetti, A. (1992).
  • Foods: their preservation by combined use of refrigeration and ozone. Conserve Anim., 8: 16-25. DOSTI, B., GUZEL-SEYDIM, Z.B., GREENE, A.K. (2001) Effectivenes of ozone, heat and chlorine for destroying common food spolige bacteria in synthetic media and biofilms. Int. J. Dairy Technol., (in press)
  • Edwald, J.K. (1993). Coagulation in drinking water treatment : particles organics and coagulants . Water Res., 27: 21-35.
  • Farooq, S., Akhlaque, S. (1983). Comparative response of mixed ozonun 6 saat süreyle gaz şeklinde uygulanması sonucu, örneklerdeki genel canlı sayısında 6 log'lık bir azalma saptanmış ve uygulama sonunda mevcut uçucu yağ cultures of bacteria and virus to ozonation. Water Res., 17: 809-812.
  • GabrIel'yants, M.A., Teplova, L.N., Karpova, T.I., Kozlova, R.A., PandIs, S.N., SeInfeld, J.H. (1989). Sensitivity analysis of a chemical
  • Makarova, G.F. (1980). Storage of hard rennet cheeses in cold stores with ozonization of air. Kholodil'naya Tekhnika 5: 35-37. in KIM, J.G.
  • YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1087. mechanism for aqueous-phase atmospheric chemistry. J. Geophys. Res., 94: 1105-1126.
  • RavIshankara, A.R. (1997). Heterogeneous and multiphase chemistry in the troposphere. Science 276: 1058-1065.
  • Reagan, J.O., Acuff, G.R., Buege, D.R., Buyck, M.R., DIckson, J.S., Glaze, W.H. (1987). Drinking water treatment with ozone. Environ.
  • Kastner, C.L., Marsden, J.L., Morgan, J.B., NIckelson I.R., SmIth, G.C., Sofos, J.N. (1996). Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. J. Food Protect., 59: 751756.
  • (1995). Evaluation of hand-trimming, various sanitizing agents, and hot water spray washing as decontamination interventions for beef brisket adipose tissue. J. Food Protect., 58: 899-907.
  • Restaino. L., Frampton, E.W., Hemphill, J.B., Palnikar, P. (1995).
  • Efficacy of ozonated water against various food related microorganisms. Appl. Environ. Microb., 61: 3471-3475.
  • Harakeh, M.S., Butler, M. (1985). Factors inlluencing the ozone inactivation of enteric viruses in effluent. Ozone-Sci. Eng., 6: 235
  • RIchard, Y. (1994). Ozone water demand test. Ozone-Sci. Eng., 16: 365.
  • HenrIque, A.O., Moran Jr, C.P. (2000). Structure and assembly of the Rojek, U., Hill, A., Griffiths, M. (1995). Preservation of milk by bacterial endospore coat. Methods, 20: 95110. in Khadre, M.A.
  • Yousef, A.E. (2001). Sporicidal action of ozone and hydrogen peroxide a comparative study. J. Food Microbiol. 71: 131138.
  • HoIgne, J., Bader, H. (1983). Rate constants of reactions of ozone hyperbaric ozone processing. J. Dairy Sci., 78: 125-127.
  • SHELDON, B.W. BROWN, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. J. Food Sci., :305-306. with organic and inorganic compounds in water. I: Nondissociating organic compounds. Water Res., 17: 173-183.
  • Rudavskaya, A. B., Tishchenko, E.V. (1978). Effect of ozonization the quality and keeping characteristics of retail eggs. Tovarovedenie : 43-46. in KIM, J.G., YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1071-1087.
  • JIAN-YING, H., TAKESHI M., YASUMOTO M., TAKAKO, A. (2000).
  • Evulation of reactivity of pesticidec with ozone in water using the energies of frontıer molecular orbitalis. Water Res., 34: 2215-2222
  • Jonson, J.E., Isaksen, I.S.A. (1993). Tropospheric ozone
  • ShIler, G.G., ElIseeva, N.N., VolodIn, V.I., Chebotarev, L.N., Matevosyan, L.S. (1983). Method of ozonizing rooms for ripening and storing cheeses. USSR patent no. SU1022688A. in KIM, J.G.
  • YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1087.
  • KıM, Y.s., Lee, Y., ChaI, S.G., ChoI, E. (1997). Treatment of taste and odor causing substances in drinking water. Water Sci. Technol., 35: 836.
  • Staehelin, J., Hoigne, J. (1985). Decomposition of ozone in water in the presence of organic solutes acting as promoters and inhibitors of radical chain reactions. Environ. Sci. Technol., 19:1206-1213.
  • StIvarIus, m.r., Pohlman, F.W., McElyea, K.S., Apple, J.K. (2002). enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1071-1087.
  • Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Sci., 60: 299305.
  • USDA,(1997). code of Federal Regulations, Title 9,Part 381.66
  • Komanapalli, I.R., Lau, B.H.S. (1996). Ozone-induced damage of poultry products; temperature and chilling and freezing procedures.
  • Office of the Federal Register National Archives and Records Administration, Washington, DC LIu, S.C., TraIner, M., Fehsenfeld, F.C., ParrIsh, D.D., WIllIams, E.J., WIckramanayake, G.B., Rubin, A.J., Sproul, O.J. (1984). In
  • Fahey, D.W., Hubler, G., Murphy, P.C. (1987). Ozone production in the rural troposphere and implications for regional and global ozone production. J. Geophys. Res., 92: 4191-4207. aclivation of Naegleria and Giardia cysts in water by ozonation. J.
  • Water Pollut. Control Fed., 56: 983-988. YAO, C.C.D., HAAG, W.R. (1991). Rate contstans for direct reactions
  • Montecalvo, J.Jr., Earls, D., Williams, D., Mueller, E., Pedersen, L., of ozone with several drinking water contaminants. Water Res., 25: 773. in a flowing water stream process model. Institute of Food Technologists annual meeting, book of abstracts, p. 36. in KIM, J.G., YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1087.
  • Zhao, J., Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. J.Sci. Food Agr., 68: 11-18.

Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı

Yıl 2005, Cilt: 3 Sayı: 5, 5 - 9, 01.10.2005

Öz

on,dezenfeksiyonda kullanılan diğer kimyasal maddelere göre yüksek reaktiviteye ve oksitleme gücüne sahip olduğu buna göre, gıda işletmelerinde dezenfeksiyon amaçlı güvenilir şekilde kullanılabileceği belirtilmektedir. Ayrıca ozon gıdalar üzerinde; aflatoksinlerin detoksifikasyonda, gıdaların raf ömrünü uzatmak amacıyla; sığır mezbahalarda karkasların yıkanmasında ve +4'de bekletilme aşamasında, ortama gaz şeklinde verilmek sureti ile kullanılabileceği, ayrıca kanatlı işletmelerinde proseste yer alan soğutma aşamasında, uygulanabileceği vurgulanmaktadır

Kaynakça

  • ACERO, J.L., VON GUNTEN, U. (2000). Influence of carbonate on the ozone hydrogen peroxide based advanced oxidation proses for drinking water treatment. Ozone-Sci. Eng., 22: 305-328.
  • ANON.(2003).Erişim:[http://www.ozoneapplications.com/bacteria/bact eria_destruction.htm]. Erişim tarihi: 25.12.2003 ozonun biofilm oluşturan bakteriler üzerine etkisini araştırmışlar, Pseudomonas fluorescens , Pseudomonas fragi ve Pseudomonas putida'nın bulunduğu biofilmli yüzeye 0.6 ppm ozonu 10 dk süreyle uygulamışlar ve ortamdaki etkenlerde %99 oranında bir azalma kaydetmişlerdir.
  • AtkInson, R., Baulch, D.L., Cox, R.A., Hampson, R.F., Kerr, J.A., Troe, J. (1989). Evaluated kinetic and photochemical data for atmospheric chemistry (Suppl. III). IUPAC Subcommitteeon gas kinetic data evaluation for Atmospheric Chemistry. J. Phys. Chem. Ref. Data, 18: 881-1097
  • AtkInson, R. (1990). Gas-phase tropospheric chemistry of organic compounds Atmos. Environ., 24: 17-24.
  • Boehm, r. (1989). Possible ways of disinfecting slaughterhouse effluent. Fleischwirtschaft, 69: 1700-1702.
  • Bose, P., BoIIjayanta, B., Reckhow, D. (1994). Effect of ozonation on
  • Microbiol., 29: 340-344. in KIM, J.G., YOUSEF, A.E., DAVE, S. (1999).
  • Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1071-1087.
  • Chatterjee, D., Mukherjee, S.K. (1993). Destruction of phagocytosis suppressing activity of aflatoxin by ozone. Lett. Appl. Microbiol., 17: 52-54.
  • Chen, H.H., Chiu, E.M., Huang, J.R. (1997). Color and gel forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. J. Food Sci., 62: 985-991.
  • Dondo, A., Nachtman, C., Doglione, L., Rosso, a., Genetti, A. (1992).
  • Foods: their preservation by combined use of refrigeration and ozone. Conserve Anim., 8: 16-25. DOSTI, B., GUZEL-SEYDIM, Z.B., GREENE, A.K. (2001) Effectivenes of ozone, heat and chlorine for destroying common food spolige bacteria in synthetic media and biofilms. Int. J. Dairy Technol., (in press)
  • Edwald, J.K. (1993). Coagulation in drinking water treatment : particles organics and coagulants . Water Res., 27: 21-35.
  • Farooq, S., Akhlaque, S. (1983). Comparative response of mixed ozonun 6 saat süreyle gaz şeklinde uygulanması sonucu, örneklerdeki genel canlı sayısında 6 log'lık bir azalma saptanmış ve uygulama sonunda mevcut uçucu yağ cultures of bacteria and virus to ozonation. Water Res., 17: 809-812.
  • GabrIel'yants, M.A., Teplova, L.N., Karpova, T.I., Kozlova, R.A., PandIs, S.N., SeInfeld, J.H. (1989). Sensitivity analysis of a chemical
  • Makarova, G.F. (1980). Storage of hard rennet cheeses in cold stores with ozonization of air. Kholodil'naya Tekhnika 5: 35-37. in KIM, J.G.
  • YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1087. mechanism for aqueous-phase atmospheric chemistry. J. Geophys. Res., 94: 1105-1126.
  • RavIshankara, A.R. (1997). Heterogeneous and multiphase chemistry in the troposphere. Science 276: 1058-1065.
  • Reagan, J.O., Acuff, G.R., Buege, D.R., Buyck, M.R., DIckson, J.S., Glaze, W.H. (1987). Drinking water treatment with ozone. Environ.
  • Kastner, C.L., Marsden, J.L., Morgan, J.B., NIckelson I.R., SmIth, G.C., Sofos, J.N. (1996). Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. J. Food Protect., 59: 751756.
  • (1995). Evaluation of hand-trimming, various sanitizing agents, and hot water spray washing as decontamination interventions for beef brisket adipose tissue. J. Food Protect., 58: 899-907.
  • Restaino. L., Frampton, E.W., Hemphill, J.B., Palnikar, P. (1995).
  • Efficacy of ozonated water against various food related microorganisms. Appl. Environ. Microb., 61: 3471-3475.
  • Harakeh, M.S., Butler, M. (1985). Factors inlluencing the ozone inactivation of enteric viruses in effluent. Ozone-Sci. Eng., 6: 235
  • RIchard, Y. (1994). Ozone water demand test. Ozone-Sci. Eng., 16: 365.
  • HenrIque, A.O., Moran Jr, C.P. (2000). Structure and assembly of the Rojek, U., Hill, A., Griffiths, M. (1995). Preservation of milk by bacterial endospore coat. Methods, 20: 95110. in Khadre, M.A.
  • Yousef, A.E. (2001). Sporicidal action of ozone and hydrogen peroxide a comparative study. J. Food Microbiol. 71: 131138.
  • HoIgne, J., Bader, H. (1983). Rate constants of reactions of ozone hyperbaric ozone processing. J. Dairy Sci., 78: 125-127.
  • SHELDON, B.W. BROWN, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. J. Food Sci., :305-306. with organic and inorganic compounds in water. I: Nondissociating organic compounds. Water Res., 17: 173-183.
  • Rudavskaya, A. B., Tishchenko, E.V. (1978). Effect of ozonization the quality and keeping characteristics of retail eggs. Tovarovedenie : 43-46. in KIM, J.G., YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1071-1087.
  • JIAN-YING, H., TAKESHI M., YASUMOTO M., TAKAKO, A. (2000).
  • Evulation of reactivity of pesticidec with ozone in water using the energies of frontıer molecular orbitalis. Water Res., 34: 2215-2222
  • Jonson, J.E., Isaksen, I.S.A. (1993). Tropospheric ozone
  • ShIler, G.G., ElIseeva, N.N., VolodIn, V.I., Chebotarev, L.N., Matevosyan, L.S. (1983). Method of ozonizing rooms for ripening and storing cheeses. USSR patent no. SU1022688A. in KIM, J.G.
  • YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1087.
  • KıM, Y.s., Lee, Y., ChaI, S.G., ChoI, E. (1997). Treatment of taste and odor causing substances in drinking water. Water Sci. Technol., 35: 836.
  • Staehelin, J., Hoigne, J. (1985). Decomposition of ozone in water in the presence of organic solutes acting as promoters and inhibitors of radical chain reactions. Environ. Sci. Technol., 19:1206-1213.
  • StIvarIus, m.r., Pohlman, F.W., McElyea, K.S., Apple, J.K. (2002). enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1071-1087.
  • Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Sci., 60: 299305.
  • USDA,(1997). code of Federal Regulations, Title 9,Part 381.66
  • Komanapalli, I.R., Lau, B.H.S. (1996). Ozone-induced damage of poultry products; temperature and chilling and freezing procedures.
  • Office of the Federal Register National Archives and Records Administration, Washington, DC LIu, S.C., TraIner, M., Fehsenfeld, F.C., ParrIsh, D.D., WIllIams, E.J., WIckramanayake, G.B., Rubin, A.J., Sproul, O.J. (1984). In
  • Fahey, D.W., Hubler, G., Murphy, P.C. (1987). Ozone production in the rural troposphere and implications for regional and global ozone production. J. Geophys. Res., 92: 4191-4207. aclivation of Naegleria and Giardia cysts in water by ozonation. J.
  • Water Pollut. Control Fed., 56: 983-988. YAO, C.C.D., HAAG, W.R. (1991). Rate contstans for direct reactions
  • Montecalvo, J.Jr., Earls, D., Williams, D., Mueller, E., Pedersen, L., of ozone with several drinking water contaminants. Water Res., 25: 773. in a flowing water stream process model. Institute of Food Technologists annual meeting, book of abstracts, p. 36. in KIM, J.G., YOUSEF, A.E., DAVE, S. (1999). Application of ozone enhancing the microbiological safety and quality of foods. J. Food Protect., 62: 1087.
  • Zhao, J., Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. J.Sci. Food Agr., 68: 11-18.
Toplam 46 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Ali Gücükoğlu Bu kişi benim

Özlem Küplülü Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2005
Yayımlandığı Sayı Yıl 2005 Cilt: 3 Sayı: 5

Kaynak Göster

APA Gücükoğlu, A., & Küplülü, Ö. (2005). Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı. Akademik Gıda, 3(5), 5-9.
AMA Gücükoğlu A, Küplülü Ö. Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı. Akademik Gıda. Ekim 2005;3(5):5-9.
Chicago Gücükoğlu, Ali, ve Özlem Küplülü. “Su Ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı”. Akademik Gıda 3, sy. 5 (Ekim 2005): 5-9.
EndNote Gücükoğlu A, Küplülü Ö (01 Ekim 2005) Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı. Akademik Gıda 3 5 5–9.
IEEE A. Gücükoğlu ve Ö. Küplülü, “Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı”, Akademik Gıda, c. 3, sy. 5, ss. 5–9, 2005.
ISNAD Gücükoğlu, Ali - Küplülü, Özlem. “Su Ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı”. Akademik Gıda 3/5 (Ekim 2005), 5-9.
JAMA Gücükoğlu A, Küplülü Ö. Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı. Akademik Gıda. 2005;3:5–9.
MLA Gücükoğlu, Ali ve Özlem Küplülü. “Su Ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı”. Akademik Gıda, c. 3, sy. 5, 2005, ss. 5-9.
Vancouver Gücükoğlu A, Küplülü Ö. Su ve Gıda Güvenliğinin Sağlanmasında Ozon Kullanımı. Akademik Gıda. 2005;3(5):5-9.

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