Ozone nano-bubbles for improved control of meat spoilage

The muscles of animals are generally sterile, however, contamination with bacteria occurs during slaughter. Contamination occurs predominantly with microorganisms associated with the animals with microorganisms that reside in biofilm communities in the meat processing plant. Bacteria that reside in biofilm communities typically grow at refrigeration temperature and include major spoilage organisms of meats and meat products. This project aims to characterize biofilm communities in a meat processing plant and to compare bacteria from biofilms with spoilage communities that are isolated at the end of the shelf life. In addition, the project aims to assess novel sanitation protocols to improve biofilm control and to reduce bacterial contamination of meat.
Specifically, the project aims to meet the following objectives:
Characterize biofilm communities and bacteria on meat at production and at the end of the shelf life.
Assess the efficacy of ozone nano-bubbles as an alternative to conventional sanitation chemicals.

Faculty Supervisor:

Michael Gaenzle;Xianqin Yang

Student:

Partner:

Sunterra Meats

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Alberta

Program: