Document Detail

Use of ozone to reduce molds in a cheese ripening room.
MedLine Citation:
PMID:  14672237     Owner:  NLM     Status:  MEDLINE    
Cheese ripening rooms have an unusual environment, an environment that encourages mold growth. Ozone has been applied in various ways in the food industry. One useful advantage of ozone is that it inactivates molds. In this study, a cheese ripening room was ozonated, and the effectiveness of this treatment was evaluated both in air and on surfaces through sampling on a weekly basis over a 3-month period. The results obtained indicate that ozone treatment reduced the viable airborne mold load but did not affect viable mold on surfaces. Only by wiping the surfaces with a commercial sanitizer was it possible to decrease the viable mold load on surfaces. To improve overall hygiene in the ripening room, a combination of cleaning regimes is recommended. The mold genera occurring most frequently in the air of the cheese ripening room were Penicillium, Cladosporium, and Aspergillus, which accounted for 89.9% of the mold isolates. Penicillium and Aspergillus were identified to the species level, and data showed that P. brevicompactum and P. aurantiogriseum, as well as A. versicolor, were the species most frequently isolated.
Rita Serra; Luís Abrunhosa; Zofia Kozakiewicz; Armando Venâncio; Nelson Lima
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  66     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2003 Dec 
Date Detail:
Created Date:  2003-12-15     Completed Date:  2004-01-13     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2355-8     Citation Subset:  IM    
Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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MeSH Terms
Aspergillus / drug effects,  growth & development,  isolation & purification
Cheese / microbiology*
Cladosporium / drug effects,  growth & development,  isolation & purification
Food Contamination / prevention & control*
Food Handling / methods
Food Microbiology
Fungi / drug effects*,  growth & development,  isolation & purification
Oxidants, Photochemical / pharmacology*
Ozone / pharmacology*
Penicillium / drug effects,  growth & development,  isolation & purification
Time Factors
Reg. No./Substance:
0/Oxidants, Photochemical; 10028-15-6/Ozone

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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