Application of Ozonated Dry Ice (ALIGAL™ Blue Ice) For Packaging and Transport in the Food Industry

Abstract

Abstract: Dry ice is used by meat and poultry processors for temperature reduction during processing and for temperature maintenance during transportation. ALIGAL™ Blue Ice (ABI), which combines the antimicrobial effect of ozone (O 3 ) along with the high cooling capacity of dry ice, was investigated for its effect on bacterial reduction in air, in liquid, and on food and glass surfaces. Through proprietary means, O 3 was introduced to produce dry ice pellets to a concentration of 20 parts per million (ppm) by total weight. The ABI sublimation rate was similar to that of dry ice pellets under identical conditions, and ABI was able to hold the O 3 concentration throughout the normal shelf life of the product. Challenge studies were performed using different microorganisms, including E. coli , Campylobacter jejuni , Salmonella , and Listeria , that are critical to food safety. ABI showed significant ( P < 0.05) microbial reduction during bioaerosol contamination (up to 5‐log reduction of E. coli and Listeria ), on chicken breast (approximately 1.3‐log reduction of C. jejuni ), on contact surfaces (approximately 3.9 log reduction of C. jejuni ), and in liquid (2‐log reduction of C. jejuni ). Considering the stability of O 3 , ease of use, and antimicrobial efficacy against foodborne pathogens, our results suggest that ABI is a better alternative, especially for meat and poultry processors, as compared to dry ice. Further, ABI can potentially serve as an additional processing hurdle to guard against pathogens during processing, transportation, distribution, and/or storage. Practical Application: A new product known as ALIGAL™ Blue Ice (ABI) incorporates ozone in dry ice pellets, combining the high cooling capacity of dry ice pellets and the antimicrobial efficacy of ozone. This study evaluated the antimicrobial efficacy of ABI compared to dry ice under potential commercial processing conditions, specifically examining the impact on airborne, surface, moisture, and food contamination. Treatment with ABI resulted in higher reductions of bacteria with airborne contamination, on chicken breast, on surfaces, and in liquid compared to dry ice. Thus, ABI can serve as an additional processing hurdle to guard against pathogens during food processing and storage.