|
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 (4°C-8°C) 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
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.
1 |
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