Control of meat spoilage with ozone nano-bubbles: Insights from laboratory model systems and commercial scale treatments.

Ozone nanobubbles represent an environmentally friendly sanitation agent. In this study, we compared the bactericidal effect of ozone nanobubbles on pork muscle and adipose tissue to peracetic acid treatments. Pork samples were surface-inoculated with a cocktail of common meat-spoilage-associated microorganisms composed of Brochothrix thermosphacta, Latilactobacillus sakei, Leuconostoc gelidum, Carnobacterium maltaromaticum, Hafnia paralvei and Yersinia rohdei at a viable cell count of 10 CFU/cm or 10 CFU/cm.