{"id":2033,"date":"2019-03-13T09:48:28","date_gmt":"2019-03-13T14:48:28","guid":{"rendered":"https:\/\/www.oxidationtech.com\/blog\/?p=2033"},"modified":"2019-03-13T09:51:26","modified_gmt":"2019-03-13T14:51:26","slug":"ozone-use-in-poultry-processing","status":"publish","type":"post","link":"https:\/\/www.oxidationtech.com\/blog\/ozone-use-in-poultry-processing\/","title":{"rendered":"Ozone use in Poultry Processing"},"content":{"rendered":"\n

TUCKER, Ga. \u2013 New research has<\/g> demonstrated how an innovative<\/g> packaging technology can extend shelf<\/g> life and improve the safety of poultry products. The USPOULTRY Foundation funded<\/g> project<\/g> was conducted in Athens, Georgia, at a US Dept. of Agriculture Agricultural Research Service (ARS) facility and concluded<\/g> that atmospheric cold plasma (CP)-based antimicrobial packaging<\/g> technology can be used to increase shelf life and decrease pathogens<\/g> in raw<\/g> poultry breast meat. Dr. Hong Zhuang, research<\/g> food technologist<\/g> with the ARS Quality and Safety Assessment Research Unit, discovered a packaging system that utilizes electrical current to create ozone<\/g> in sealed poultry packages, which results in decreased spoilage and<\/g> pathogens in the products.<\/p>\n\n\n\n

Read Full article HERE<\/a><\/p>\n\n\n\n

\"Packaged<\/figure>\n\n\n\n

The CP-based system is an alternative to traditional, non-thermal \nantimicrobial interventions, which include water-chilling poultry in a \nchlorinated solution and maintaining safe temperatures during the \nprocessing and storage of the products.<\/p>\n\n\n\n

According to the USPOULTRY summary of the findings: \u201cThere are a \nnumber of advantages with this packaging system compared to alternative \ntreatments, such as eliminating pre-packaging treatment requirements, \nadaptability for use with any size and type of package and treatment \ntime, having no chemical residues after treatment, and cost \neffectiveness.\u201d<\/p>\n\n\n\n

The research summary<\/a>\n quantifies the effectiveness of the technology, which found \nacross-the-board reduction in spoilage-causing microbes in chicken \nbreasts packed in air, including: Campylobacter<\/em> (reduced by more than 90 percent) and Salmonella<\/em> (by 60 percent). Similar reductions in Campylobacter<\/em> were found in breast meat packed in oxygen and carbon dioxide atmospheres but there were no reductions in Salmonella<\/em>\n levels. The appearance of ozone-enhanced products was affected, as the \nproduct color was reported to be lighter or paler after storage while \nchanges in pH and drip loss were not significant.    <\/p>\n\n\n\n

Achieving optimum results using the CP technology requires 60 \nkilovolts for 60 seconds and the ideal packaging atmosphere is 35 \npercent oxygen, 60 percent carbon dioxide and 5 percent nitrogen.<\/p>\n\n\n\n

The research summary concludes: \u201cThe expected reduction is more than 90 percent in spoilage microbes and Campylobacter<\/em> and 60 percent in Salmonella<\/em> after five days of storage at refrigerated temperature.<\/p>\n\n\n\n

Looking for an ozone system for poultry or food processing? Follow link below for information on what we can offer:<\/p>\n\n\n\n

https:\/\/www.oxidationtech.com\/products\/ozone-water-system.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

new research has demonstrated how ozone used in packaging technology can extend shelf life of poultry<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[211],"tags":[889,124,888],"class_list":["post-2033","post","type-post","status-publish","format-standard","hentry","category-ozone-industry-news","tag-ozone-chicken","tag-ozone-food-processing","tag-ozone-poultry-processing"],"_links":{"self":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts\/2033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/comments?post=2033"}],"version-history":[{"count":4,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts\/2033\/revisions"}],"predecessor-version":[{"id":2037,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts\/2033\/revisions\/2037"}],"wp:attachment":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/media?parent=2033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/categories?post=2033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/tags?post=2033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}