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Journal of Dairy Science Vol. 76 No. 11 3617-3620
© 1993 by American Dairy Science Association ®
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A Comparison of Ozonation and Chlorination for the Disinfection of Stainless Steel Surfaces

Annel K. Greene 1, Brian K. Few 1, and Joao C. Serafini 1

1 Department of Animal, Dairy and Veterinary Sciences, Clemson University, Clemson, SC 29634

Ozonated water and chlorinated sanitizer were compared for effectiveness against biofilms of milk spoilage bacteria. Stainless steel plates were incubated in UHT-pasteurized milk inoculated with pure cultures of either Pseudomnas fluorescens (ATCC 949) or Alcaligenes fuecalis (ATCC 337). After incubation, the plates were removed and rinsed in sterile PBS. A control rinsed stainless steel plate was swabbed and plated on standard plate count agar. A second rinsed stainless steel plate was covered and treated for 2 min with a commercial chlorinated sanitizer (dichloro-s-triazinetrione), prepared according to the manufacturer's recommendations; after treatment, the plate was rinsed twice in sterile PBS, swabbed, and plated on standard plate count agar. A third rinsed stainless steel plate from the culture was placed in ozonated deionized H20 (.5 ppm of ozone) for 10 min, rinsed twice as described, swabbed, and plated. Both ozonation and chlorination reduced bacteria populations by >99% at initial cell densities in the range of approximately 1.24 x 105 to 8.56 x l05 cfu/cm2 for P. flourescens and 1.53 x 104 to 8.56 x 105 cfu/cm2 for A. faecalis in milk films on stainless steel surfaces.

Key Words: ozone • chlorine • sanitization • milk spoilage organisms

Submitted on October 25, 1992
Accepted on May 28, 1993




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Copyright © 1993 by the American Dairy Science Association ®.