Assessment of the efficiency of ozonated water as bacterial contamination reduction tool in a pork cutting plant

The food industry is constantly searching for new tools to reduce bacterial contamination in the plants. In this study we assessed the efficiency of ozonated water as a tool to improve reduction of residual bacterial contamination in a pork cutting plant as a complement of sanitation procedures. First, the effectiveness of the ozonated water was tested on conveyors to reduce residual Salmonella, coliforms and aerobic flora load

Evaluation of ozonated water as a microbiological risk mitigation option in pork production

Ozone is an oxidative moleculewith a bactericidal effect. This molecule can be solubilized in water and was proposed as an alternative disinfecting solution to be used in food production plants. Ozone molecule possesses many industrially relevant characteristics, such as the absence of residues following its application, usability at meat industries’ room temperature, and applicability during production activities. The objective of this study was to evaluate the benefits of an ozonated water rinse on the wrapping of meat logs at the entrance of a slicing plant

Data on distribution and characterization of Listeria monocytogenes strains in a pork slaughter and cutting plant in Quebec support an earlier surveillance in the meat production chain

Listeria monocytogenes is a major public health concern. It has been associated with highly mediatised outbreaks. It was the case in 2008, when an important episode (23 deaths) in Canada showed the need to reinforce the policies to better control Listeria in ready-to-eat products. Improved surveillance in the production plants environment increased the detection levels and represents a challenge for both industries and control agencies

Evaluation of ozonated water as a microbiological risk mitigation option in pork production

Ozone is an oxidative moleculewith a bactericidal effect. This molecule can be solubilized in water and was proposed as an alternative disinfecting solution to be used in food production plants. Ozone molecule possesses many industrially relevant characteristics, such as the absence of residues following its application, usability at meat industries’ room temperature, and applicability during production activities. The objective of this study was to evaluate the benefits of an ozonated water rinse on the wrapping of meat logs at the entrance of a slicing plant.</p

Assessment of the efficiency of ozonated water as bacterial contamination reduction tool in a pork cutting plant

The food industry is constantly searching for new tools to reduce bacterial contamination in the plants. In this study we assessed the efficiency of ozonated water as a tool to improve reduction of residual bacterial contamination in a pork cutting plant as a complement of sanitation procedures. First, the effectiveness of the ozonated water was tested on conveyors to reduce residual Salmonella, coliforms and aerobic flora load.</p

Data on distribution and characterization of Listeria monocytogenes strains in a pork slaughter and cutting plant in Quebec support an earlier surveillance in the meat production chain

Listeria monocytogenes is a major public health concern. It has been associated with highly mediatised outbreaks. It was the case in 2008, when an important episode (23 deaths) in Canada showed the need to reinforce the policies to better control Listeria in ready-to-eat products. Improved surveillance in the production plants environment increased the detection levels and represents a challenge for both industries and control agencies.</p