caa a22 4500 397542569 CHVBK 20180308164730.0 cr unu---uuuuu 161202s1995 xx s 000 0 eng 10.1093/japr/4.3.239 doi (NATIONALLICENCE)oxford-10.1093/japr/4.3.239 Ozone and Improvement of Quality and Shelf Life of Poultry Products [Elektronische Daten] [Vineet Jindal, Amy L. Waldroup, Richard H. Forsythe, Max J. Miller] Three experiments attempted to evaluate the efficacy of using ozone during immersion chilling for improving the microbial safety and extending the shelf life of broiler drumsticks. Pre-chill drumsticks were treated with ozone)0.44 to 0.54 ppm) or air during immersion chilling (45 min at 0 to 4°C) and then individually wrapped and stored at 1 to 3°C. Ozone reduced the levels of aerobic plate count, coliforms, and E. coli on broiler drumsticks by more than 1.11, 0.91, and 0.90 logs, respectively. Levels of Pseudomonas aeruginosa, Gram-negative, and Gram-positive bacteria were reduced by 0.38, 1.11, and 1.14 logs in the third experiment. Ozonation extended the shelf life (product was considered spoiled at ≥log10 7.0 CFU/cm2) of broiler drumsticks for as much as two days. Microbial reductions noted in poultry chill water were even greater than those on the surface of drumsticks. Levels of bacteria declined by 1.35 to 2.82 logs (95.5 to 99.8%). © 1995 Applied Poultry Science, Inc. Broilers nationallicence immersion chilling nationallicence microbial quality nationallicence ozone nationallicence Jindal Vineet Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294 aut Waldroup Amy L. Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294 aut Forsythe Richard H. Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294 aut Miller Max J. American Water Purification, In., 7701 E. Kellogg, Suite 57207, Wichita, KS 67207 aut Journal of Applied Poultry Research Oxford University Press 4/3(1995), 239-248 1056-6171 4:3<239 1995 4 japr https://doi.org/10.1093/japr/4.3.239 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1093/japr/4.3.239 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jindal Vineet Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294 aut NATIONALLICENCE 700 1- Waldroup Amy L. Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294 aut NATIONALLICENCE 700 1- Forsythe Richard H. Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294 aut NATIONALLICENCE 700 1- Miller Max J. American Water Purification, In., 7701 E. Kellogg, Suite 57207, Wichita, KS 67207 aut NATIONALLICENCE 773 0- Journal of Applied Poultry Research Oxford University Press 4/3(1995), 239-248 1056-6171 4:3<239 1995 4 japr Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford