STABILITY OF OZONE AND ITS GERMICIDAL PROPERTIES ON POULTRY MEAT MICROORGANISMS IN LIQUID PHASE

Abstract

ABSTRACT Ozone was produced using a Welsbach ozonator and measured by an iodometric titration method. The stability of ozone in water depended on water temperature, initial ozone concentration and length of holding time. In general, ozone was more stable in water at 2°C than in water at 25°C. Percentages of ozone retained after standing were similar for initial concentrations which ranged from 3.15 to 4.65 mg/L. The germicidal effects of ozone were affected by contact time, temperature, pH value and presence of inorganic and organic materials in the solution. Longer contact time, lower pH value and lower temperature resulted in greater bactericidal effect. The bactericidal effects of ozone were reduced in Ringer solution, 5% NaCl solution and in the presence of egg albumin in solution.