Ozone Effect on Fresh Food
The chicken meat sample below was immersed in ozonated water for 30 minutes in 3 litres of tap water.
Both the foam and the meat ozonated were used for testing.
Ozone 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 |
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
.
Ozone effect on Chicken Meat (Shelf Life Testing)
<td “width=”40”>Day 4
| Day | Total Bacterial Count at 37° C for 48 hours, cfu/g | |
|
Without Ozone Treatment |
With Ozone Treatment | |
| Day 1 |
4 2.8×10 |
3 2.4×10 |
| Day 2 |
5 2.4×10 |
5 2.0×10 |
| Day 3 |
5 4.0×10 |
5 3.2×10 |
| 6 1.1×10 |
5 7.0×10 |
|
The ozone treatment was carried out by soaking the chicken meat in 3 litres of deionised water for 30 minutes on day 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.
Ozone effect 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 |
- Both of the above samples submitted for proximate analysis were supplied by the client.
- Theanalysis results showed a significant reduction in calories and fat and a slight reduction in protein in the ozonated chicken submitted.
- The ozone treatment was carried out in 3 litres of tap water.
Ozone effect 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 | 7 1.0×10 |
7 2.4×10 |
+140% | 7 1.1×10 |
6 2.8×10 |
-75% |
| E.coli per g. (MPN) |
cfu/ml | 6 6.2×10 |
6 8.4×10 |
+35% | 6 5.4×10 |
6 1.6×10 |
-70% |
| Coliform per g. (MPN) |
cfu/ml | 6 8.2×10 |
7 1.1×10 |
+34% | 6 5.6×10 |
6 4.0×10 |
-28% |
| Salmonella in 25 ml |
– | 4 8.0×10 |
5 1.1×10 |
+38% | 4 8.5×10 |
4 7.0×10 |
-18% |
|
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.
Ozone effect 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) Un washed 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
Ozone effect 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
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
Ozone effect 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.
Freshness Comparison
Normal After ozone
