Ozone treatment of chilled beef

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Abstract
Summary. The effects of continuous ozone treatment at 0.3°C on the growth of psychrophilic meat spoilage organisms, grown on muscle slices with equilibrium relative humidities (EH) of 99.3, 98.5 and 98.0% were investigated. Ozone concentrations ranged from 0.15 to 5.0 mg/m3 in air and the micro‐organisms included pigmented and non‐pigmented Pseudomonas, the yeast Candida scottii, and the moulds Thamnidium and Penicillium. A treatment at EH 99.3% with air containing carbon dioxide (11%) and ozone (0.6 mg/m3) was included.Small but significant inhibitory effects on non‐pigmented Pseudomonas species and on the yeast Candida scottii were obtained with ozone concentrations 2 mg/m3 (EH 99.3%). A concentration of 0.6 mg/m3 was not always significantly effective with non‐pigmented Pseudomonas species, but significant decreases were recorded for the slower growing pigmented Pseudomonas species.With ozone concentrations 0.6 mg/m3, the population density of 108 cells/cm2, at which bacterial colonies first become manifest in air (slime point), was increased to about 109/cm2. Lowering the EH or introducing 11% carbon dioxide into the storage further delayed the appearance of the ‘slime point’of the bacterial population owing to ozone treatment.In the presence of ozone, the lag phase of Thamnidium and Penicillium was longer but the growth rate was about the same as that of the controls. No aerial mycelium appeared with ozone concentrations 0.6 mg/m3.The colour of the treated muscle surface did not differ from that of controls when the ozone concentration of the storage atmosphere was 0.6 mg/m3.
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