Traditional strategies to ensure the safety and quality of meats focus primarily on preventing microbial contamination, inactivating microorganisms that are initially present, or using storage conditions that prevent or slow the growth of microorganisms.
Numerous bacteria of importance to public health can be found in fresh meats, such as Salmonella, Staphylococcus aureus, Yersinia enterocolytic, Cl. Botulinum, Cl. Perfringes, Campylobacter, A. hydrophilic and L. monocytogenes; most of which have limited growth possibilities at cooling temperatures (0 to 4 degrees C).
In order to avoid this contamination and obtain safe and high quality meat products, it is essential to control the treatments applied in slaughterhouses, food industry, transport and hospitality. That is why the efficiency of preliminary operations, such as boning and chopping, must be optimised; cleaning and disinfecting equipment, utensils, and work surfaces; hygiene. For all these processes involved in the meat sector, ozone is discovered as the safest, most effective and also environmentally friendly disinfection method.
Ozone is authorized to be used gaseously and liquidly in the treatment, storage and processing of food, including meat and chicken; as well as for use on surfaces, rooms and tools.