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Title: Effect of reactive oxygen species (ROS) generating system for control of airborne microorganisms in meat processing environment

Author
item Patel, Jitu
item Nou, Xiangwu

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/12/2008
Publication Date: 9/2/2008
Citation: Patel, J.R., Nou, X. 2008. Effect of reactive oxygen species (ROS) generating system for control of airborne microorganisms in meat processing environment. Journal of Food Protection. 71:1922-1925.

Interpretive Summary: The effectiveness of reactive oxygen species (ROS) generating AirOcare equipment on the reduction of airborne bacteria in a meat processing environment was determined. The meat processing room was aerosolized with Serratia marcescens and lactic acid bacteria using nebulizer. Air in the meat processing room was sampled periodically using commercially available air sampler. Significant reduction (ca. 4 log10) of aerial S. marcescens population was observed within 2 hours of ROS treatment. Similarly, approx. 3 log10 CFU/m3 reductions in lactic acid bacteria were observed following 2-h exposure to ROS. These findings reveal that ROS treatment using AirOcare unit significantly reduces airborne S. marcescens and lactic acid bacteria in a meat processing environment within 2-h.

Technical Abstract: The effectiveness of reactive oxygen species (ROS) generating AirOcare equipment on the reduction of airborne bacteria in a meat processing environment was determined. Serratia marcescens and lactic acid bacteria (Lactococcus lactis subsp. lactis and Lactobacillus plantarum) were used to artificially contaminate the air using a 6-jet Collison nebulizer. Air in the meat processing room was sampled immediately after aerosol generation and at various predetermined times at multiple locations using a Staplex 6 stage air sampler. Approximately 4 log10 reduction of aerial S. marcescens population was observed within 2 hours of treatment (P<0.05) compared to 1 log10 reduction in control treatment. The S. marcescens populations reduced further by ~4.5 log10 after 24 h exposure of ROS treatment. Approx. 3 log10 CFU/m3 reductions in lactic acid bacteria were observed following 2-h exposure to ROS. Further exposure with ROS reduced lactic acid bacteria in air; however, the difference in their survival after 24 h exposure was not significantly different from control treatment. S. marcescens bacteria were more sensitive to ROS treatment than the lactic acid bacteria. These findings reveal that reactive oxygen species treatment using AirOcare unit significantly reduces airborne S. marcescens and lactic acid bacteria in meat processing environment within 2-h.