The effectiveness of different ozone concentrations in modified atmosphere packaging on standard skin-on chicken breast as a mean to reduce Campylobacter, a major pathogen found in poultry products was evaluated. Campylobacter jejuni/coli have been recognized as major cause of foodborne disease since the 1980s. They have been associated with human illness through the consumption of undercooked chicken. In four experiments, a total of 120 packs of chicken breast packed in modified atmosphere packaging (80% O_2 and 20% CO_2) were injected with 0, 10, 30 and 60 ppm ozone (O_3) at 5°C. The O_3 introduction was performed using a Teledyne generator Model 465L UV Photometric Ozone. While control packs (absence of O_3) indicated that Campylobacter level was 4 log_(10) cfu/g after 8 days, O_3 concentration of 10 and 30 ppm resulted in no significant drop in Campylobacter. However, a higher O_3 level of 60ppm showed a substantial 2.5 log_(10) cfu/g reduction. Ozone treatment at 60ppm appears to be an effective technique for reducing bacteria in breast fillets. It is proposed that the latter treatment could, in a modified atmosphere packaging, be used to reduce the contamination of chicken with campylobacter and improve shelf life.
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