Abstract:
The alarming prevalence of Escherichia coli (E. Coli) in ground beef, leading to frequent recalls, necessitates innovative antimicrobial interventions. This research explores the use of gaseous ozone as a potential solution for reducing E. Coli levels in ground beef. Divided into two phases, the study first examines color and appearance changes resulting from ozone exposure and subsequently evaluates ozone’s antimicrobial efficacy against E. Coli. The results demonstrate that ozone treatment effectively kills E. Coli in ground beef without compromising its color or flavor.

Introduction:
Ground beef recalls, often stemming from hazardous levels of E. Coli, pose a substantial challenge to the food industry. This research aims to assess whether gaseous ozone could serve as a viable antimicrobial intervention in ground beef processing. While aqueous ozone has proven effective in various applications, its use in ground beef is limited by the undesired addition of water, impacting the product’s integrity. Ozone gas emerges as a potential alternative, given its success in other processes and initial positive results in beef storage applications.

Research Objectives:

1. Evaluate the impact of ozone gas on color and flavor in ground beef.
2. Assess the antimicrobial efficacy of ozone gas against E. Coli in ground beef.

Background:
Ozone’s antimicrobial potential, particularly against E. Coli, is well-established (Akbas and Ozdemir, 2006; Kim and Yousef, 2000). However, its traditional use in the aqueous phase is unsuitable for most ground beef processes. Aqueous ozone relies on water as a carrier, and adding water to ground beef is undesirable.

Research Design:

1. Phase 1: Color and Flavor Analysis

• Ozone exposure levels tested to analyze color and flavor changes.
• Preliminary testing revealed ozone concentrations and exposure times that avoid undesirable changes.
• Focus on ensuring ozone does not compromise color and flavor post-cooking.

1. Phase 2: Antimicrobial Efficacy

• Ground beef inoculated with E. Coli subjected to gaseous ozone at various concentrations.
• Evaluation of E. Coli reduction levels to determine antimicrobial effectiveness.
• Striking a balance between optimal antimicrobial action and preserving the quality of ground beef.

Conclusion:
The preliminary findings suggest that gaseous ozone holds promise as an antimicrobial intervention in ground beef processing. The successful reduction of E. Coli without compromising the product’s color or flavor opens new avenues for enhancing food safety. As this research unfolds, it provides valuable insights into the potential application of ozone in ground beef processing, contributing to the ongoing efforts to mitigate E. Coli-related challenges in the food industry. More on ozone and meat disinfection can be found here: https://www.oxidationtech.com/applications/agri-food.html