Ozone Applications in Milk and Meat Industry
Anandu Chandra Khanashyam, M. Anjaly Shanker, Anjineyulu Kothakota, Naveen Kumar Mahanti, R. Pandiselvam
Abstract
Ozone is a GRAS certified cost-effective and eco-friendly technology whose application in food industry is gaining momentum in recent years. It is a powerful oxidizing agent and has a broad spectrum of anti-microbial property. The free radical generation of ozone treatment destroys bacterial cells and is responsible for its antimicrobial activity. This review provides an understanding of the underlying mechanism of microbial inactivation by ozone and its application in meat and dairy products. The impact of ozone on the physicochemical properties such as color, texture, lipid oxidation, protein functionality, and sensory attributes are reviewed along with its inactivation potential on microbes such as Staphylococcus sp., Listeria monocytogenes, Enterobacteriaceae, Salmonella sp. and yeasts and molds in food matrix. It is evident that ozone can improve the functionalities of food products while ensuring food safety. There are several researchers that have focused on the application of ozone technology in meat and dairy products. This review is a compilation of those works and can be used as a tool to select appropriate processing conditions for milk and dairy products for its improved safety and quality.