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Ozone and Improvement of Quality and Shelf Life of Poultry Products

Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701; Phone: (501) 575-4409; FAX: (501) 575-7294

Max J. Miller

American Water Purification, In., 7701 E. Kellogg, Suite 57207, Wichita, KS 67207

Correspondence: Amy L. Waldroup

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%).

Key Words: Broilers • immersion chilling • microbial quality • ozone