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Ozone Research: Food and Water Purification

 

Ozone's Effect on Meats and Vegetables1

Effect of Ozone on Chicken Meat (Antibiotics Removal)

Test Parameter
Unit
Results
   
Foam
Chicken Meat
Chlortetracycline mg/kg Present Absent
Oxy tetracycline mg/kg Present Absent
Chloramphenicol mg/kg Absent Absent

Remarks

The above chicken meat sample was ozonated in a top-Ozone Multi-Functional Ozone Food Sterilizer (FS-505) for 30 minutes in 3 litres of tap water. Both the foam and the meat ozonated were used for testing.

The laboratory results showed that after ozonation, two of the above antibiotics were present in the foam sample but not in the chicken meat. This analysis indicates that the antibiotics in the chicken meat were extracted by ozonating the meat.

Effect of Ozone on Chicken Meat (Shelf Life Testing)

Day
Total Bacterial Count at 37 C for 48 hours, cfu/g
 
Without Ozone Treatment
With Ozone Treatment
Day 1
2.8x104 2.4x103
Day 2 2.4x105 2.0x105
Day 3 4.0x105 3.2x105
Day 4 1.1x106 7.0x105

 

The ozone treatment was carried out by soaking the chicken meat in 3 litres of deionised water for 30 minutes on day 1 only. Both the chicken meat samples were stored in a refrigerator (4C-8C) and the tests were carried out once daily.

The results of the analysis demonstrated that the bacterial counts were lower for the meat with ozone treatment.

Effect of Ozone on Chicken Meat (Nutrient Comparison)

Test Parameter
Unit
Results per 100 grams
   
A - Normal
B - Ozonated
Calories kcal 220 130
Carbohydrates g 0 0
Protein g 25.22 24.13
Fat g 13.24 3.91
Ash g 1.34 1.33
Moisture g 60.12 70.60
Fiber g 0 0

 

Remarks

1. Both of the above samples submitted for proximate analysis were supplied by the client.
2. The analysis results showed a significant reduction in calories and fat and a slight reduction in protein in the ozonated chicken submitted.
3. The ozone treatment was carried out in 3 litres of tap water.

 

Effect of Ozone on Microbes (Comparison)

Test

Parameter

Unit

Deionised water, without ozone treatment

Deionised water *with ozone treatment

-

-

0 min

30 min

Growth rate

0 min

30 min

Growth rate

Total Bacterial Count @ 37

C for 48

hours

 

 

 

cfu/ml

 

 

 

1.0x107

 

 

 

2.4x107

 

 

 

+140%

 

 

 

1.1x107

 

 

 

2.8x106

 

 

 

-75%

E.coli per g.

(MPN)

 

cfu/ml

 

6.2x106

 

8.4x106

 

+35%

 

5.4x106

 

1.6x106

 

-70%

Coliform per

g. (MPN)

 

cfu/ml

 

8.2x106

 

1.1x107

 

+34%

 

5.6x106

 

4.0x106

 

-28%

Salmonella in

25 ml

 

-

 

8.0x104

 

1.1x105

 

+38%

 

8.5x104

 

7.0x104

 

-18%

 

Remarks

First, choose organic...
Ozonate your Food to Remove Pesticides, Chemicals, and Antibiotics
...then, choose to ozonate.
Food and Water Ozonator

The above microbiological test were carried at 0 minutes and 30 minutes on the samples, after the addition of cultured bacteria to determine the growth rate in normal water and ozone treated deionised water. The above test results showed a reduction in microbiological testing on the deionised water with ozone treatment.

The ozone treatment was carried out in 3 litres of water for 30 minutes.

Effect of Ozone on Fish (Formaldehyde Removal)

One sample of "Kampung Fish" was sprayed with Formaldehyde and left overnight. The sample was then divided into two portions and treated as follows for the analysis of formaldehyde residue:

A) Unwashed sample

B) Soaked in tap water with ozone treatment for 30 minutes.

On analysis of the Formaldehyde removal efficiency test, the following results were obtained:

A: Unwashed sample: 1000 mg/kg Formaldehyde

B: Ozonated sample: 0.53 mg/kg Formaldehyde

The ozone treatment was carried out in 3 litres of water for 30 minutes.

Effect of Ozone on Vegetables ( Pesticide Removal )

One sample of the leafy vegetable "choy sum" was sprayed with Lindane and Profenofos, two types of commercially used pesticides. The "choy sum" was then left overnight and divided into two portions and treated as follows for the analysis of pesticide residue:

A) Unwashed

B) Soaked in tap water with ozone treatment for 30 minutes.

The pesticide removal efficiency test, done by High Performance Liquid Chromatography (HPLC) and

Gas Chromatography (GC), revealed the following:

 

 
Lindane mg/kg
Profenofos mg/kg
Unwashed Sample 50 5000
Ozonated Sample 1.02 124

The results showed that both pesticide residues were reduced to low levels after ozone treatment.

The ozone treatment was carried out in 3 litres of tap water.

Effect of Ozone on Vegetables (Freshness Comparison)

The "Pak Choy" samples were soaked in 3 litres of tap water and ozonated for 30 minutes.

Beginning on day 7, the "Pak Choy" sample that was soaked in tap water started to "shrink" compared to the ozone treated sample, which remained in good condition.

 

 
Normal Sample
Ozonated Sample
Day 8
Day 9

1

 


Bibliography and References


1The above testing was done by independent research conducted by I.O.A. ( International Ozone Association ) members in Indonesia.


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