Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/20/2012
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: The effect of ozone contained in dry ice pellets (ALIGALTM Blue Ice) was investigated for microbial reduction in air and on glass surfaces and meat products. Dry ice is used by meat and poultry processors for temperature reduction during processing and temperature maintenance during transportation. The interest of ALIGALTM Blue Ice is to combine the antimicrobial effect of ozone (O3) along with the high cooling capacity of dry ice to address food safety related issues mainly during transportation and storage. Through proprietary means, O3 was introduced to produce dry ice pellets to a concentration of 20 parts per million (ppm) by total weight. ALIGALTM Blue Ice was found to sublime at a similar rate to dry ice pellets under similar conditions. Also, ALIGALTM Blue Ice was able to hold the O3 concentration over the normal shelf life of the product. Challenge studies were performed using different microorganisms, including E. coli, C. jejuni, Salmonella, and Listeria critical to food safety. Lab tests were conducted at the USDA Eastern Regional Research Center in Wyndmoor, PA, and the ALIGALTM Blue Ice and dry ice for testing were provided by Air Liquide. ALIGALTM Blue Ice showed significant (p less than 0.05) microbial reduction during bio-aerosol contamination (up to 3-log reduction of E. coli and Listeria), on contact surfaces (2-log reduction of Campylobacter) and moisture contamination (2- log reduction of Campylobacter). ALIGALTM Blue Ice can be considered a better alternative, especially for meat and poultry processors when compared to dry ice considering the stability of O3, ease of use, and microbial benefits. ALIGALTM Blue Ice can serve as an additional processing hurdle technology during processing, transport, and storage.