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Possible use of negative ions and ozone as anti-bacterial mixture.

Author(s) : PANOZZO G., FEDELE L., FRANCESCHI M., et al.

Summary

The main aim of the cold chain is to increase the shelf life of perishable foodstuffs until the food reaches the final consumer. The refrigeration of fresh foodstuffs can be usefully supported by a technique based on the use of a mixture (NAIOM) of negative air ions and ozone (O3). Good results have been already demonstrated in previous papers by some of the authors. This work further investigates: the effect of the NAIOM on the taste of the foodstuffs; the possibility to evaluate the effects of the two components of the mixture if individually applied; the possibility to extend the bactericidal effects to other kinds of bacteria (such as Legionella pneumophila). The experiments show that the mixture (NAIOM) produces a synergic effect, while the negative air ions have no appreciable action at the tested concentrations. The ozone by itself needs too high a concentration to achieve a real bactericidal effect.

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Pages: 2010-1

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Details

  • Original title: Possible use of negative ions and ozone as anti-bacterial mixture.
  • Record ID : 2010-0501
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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