In Bottled Water treatment Ozone has become a touchy issue with the EPA's
new action level for Bromide. Would this be an issue with Seafood? Will
Ozone create Bromide in Seafood as it can in water?
Greg Scher
----- Original Message -----
From: "Peter Howgate" <phowgate@rsc.co.uk>
To: "Abigail Villalba" <Abigail.Villalba@noaa.gov>; <seafood@ucdavis.edu>
Sent: Friday, February 28, 2003 11:08 AM
Subject: Re: Ozone and fish
> Dear Abigail
>
> Try the following:
>
> Peter Howgate
>
> Ravesi, E.M., Licciardello, J.J. & Racicot, L.D., 1988, Ozone Treatments
of
> Fresh Atlantic Cod, Gadus morhua. Marine Fisheries Review 49(4) 37-42
> Abstract. The effect of ozone was investigated by various applications on
> the iced storage of fresh gutted Atlantic cod, Gadus morhua. The different
> treatments incorporated the ozone in either the ice, rinse water, or
chilled
> seawater. Shelf life, as assessed by sensory, chemical, and
microbiological
> tests, was not sufficiently extended by any of the treatments. TMA DMA
>
> Chen, H.C. et al., 1992 Bacteriocidal and mutagenic effects of ozone on
> shrimp (Penaeus monodon) meat. Journal of Food Science 57(4) 923-927.
> Abstract We examined solubility and stability of ozone in shrimp-meat
> extract (SME), bacteriocidal effect of ozone on shrimp-meat
microorganisms,
> mutagenicity of ozonated shrimp meat, and ozonolysis of DNA. The saturated
> concentration (1.4 mg-O3/L) of ozone in SME was lower than in 2% saline or
> distilled water at 5 and 25 degC. Upon standing for 25 min after
ozonation,
> ozone exhibited the same decomposition rate (2.7%/min) in 5 and 25 degC
SME.
> Among 9 bacterial strains tested, Salmonella typhimurium was more
resistant
> to ozone in shrimp meat. Mutagen was not detected in shrimp meat when it
was
> ozonated in saline. Ozone in saline (less than 5 mg-O3/L) could lyse M13
RF
> DNA in Escherichia coli and single-stranded DNA in phage M13 outside
> bacterial cell, within 30 min.
>
> Kim, T.J., Silva, J.L., Chamul, R.S. & Chen, T.C., 2000, Influence of
ozone,
> hydrogen peroxide, or salt on microbial profile, TBARS and color of
channel
> catfish fillets. Journal of Food Science, 65, 1210-1213.
> Abstract. Channel catfish (Ictalurus punctatus) fillets were treated with
> hydrogen peroxide (HP), ozonated water (OZ), and ascorbic acid plus salt
> (AS) or salt solution (BR). All treatments except AS decreased (p P<=0.05)
> Aeromonas, while OZ did not decrease Staphylococcus and Acinetobacter. All
> treatments except 5 ppm OZ reduced (p <= 0.05) initial TCC and PPC. At
0.7%
> HP, BR, and 10 ppm OZ fillets showed odor spoilage after 8, 10 and 10.5 d,
> respectively. Fillets treated with HP, OZ, and BR had higher (p <= 0.05)
> TBARs than control fillets. HP treated fillets had lower (p <= 0.05)
Hunter
> 'L' values, while BR treated fillets had higher 'a' and lower (p <= 0.05)
> Hunter 'L', 'b', and SI values than controls.
> ----- Original Message -----
> From: "Abigail Villalba" <Abigail.Villalba@noaa.gov>
> To: <seafood@ucdavis.edu>
> Sent: Thursday, February 27, 2003 3:17 PM
> Subject: Ozone and fish
>
>
> > Dear List members:
> > I am interested in researching applications of O3 in the fish and
> > shellfish industry; i.e.journal articles or Companies using these
> > method for the prevention hazards?
> > Thanks in advance,
> > Abigail Villalba
> > CSO/Training Specialist
> > USDC/NMFS/Seafood Training Branch
> >
> >
>
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