Negative air ions (NAI) have been shown to have bactericidal effects on various microbial species. Different concentrations of NAI and ozone (106-7x106 NAI cm-3 s−1, 2.20 mg h-1 of ozone or 8 × 106-2x107 NAI cm−3 s−1, 0.02 mg h−1 of ozone, respectively) were studied to determine whether the effect of these treatments on six food-related microorganisms was due to NAI or also to the ozone that forms. Bacillus subtilis, Escherichia coli, and Listeria monocytogenes showed a significantly microbial reduction after the treatments of NAI with a low concentration of ozone, while Pseudomonas fluorescens, Penicillium roqueforti, and Saccharomyces cerevisiae were affected mainly by NAI and higher ozone concentration. It should be noticed that the reduction of the pathogen L. monocytogenes has been 2.17 Log after 72 h treatment to NAI and low ozone concentration. The results proved that ions (NAI) contribute to microbial killing. However, the sensitivity of microbial species is different and depends on individual parameters of the different microorganisms. NAI technology with low ozone production can be rapid, green, and low-cost and it can represent an alternative to the use of chemicals for the sanitation of air and surfaces in the food sector in order to reduce microbial contamination.

Effect of negative air ionization technology on microbial reduction of food-related microorganisms

Baggio, Anna
Primo
;
Marino, Marilena
Secondo
;
Maifreni, Michela
Ultimo
2022-01-01

Abstract

Negative air ions (NAI) have been shown to have bactericidal effects on various microbial species. Different concentrations of NAI and ozone (106-7x106 NAI cm-3 s−1, 2.20 mg h-1 of ozone or 8 × 106-2x107 NAI cm−3 s−1, 0.02 mg h−1 of ozone, respectively) were studied to determine whether the effect of these treatments on six food-related microorganisms was due to NAI or also to the ozone that forms. Bacillus subtilis, Escherichia coli, and Listeria monocytogenes showed a significantly microbial reduction after the treatments of NAI with a low concentration of ozone, while Pseudomonas fluorescens, Penicillium roqueforti, and Saccharomyces cerevisiae were affected mainly by NAI and higher ozone concentration. It should be noticed that the reduction of the pathogen L. monocytogenes has been 2.17 Log after 72 h treatment to NAI and low ozone concentration. The results proved that ions (NAI) contribute to microbial killing. However, the sensitivity of microbial species is different and depends on individual parameters of the different microorganisms. NAI technology with low ozone production can be rapid, green, and low-cost and it can represent an alternative to the use of chemicals for the sanitation of air and surfaces in the food sector in order to reduce microbial contamination.
File in questo prodotto:
File Dimensione Formato  
Effect of negative.pdf

accesso aperto

Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 1.07 MB
Formato Adobe PDF
1.07 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1233924
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 2
social impact