Determination of Ozone Gas Effectiveness as Antifungal Agent

Year 2021, Issue: 26, 40 - 48, 29.08.2021

Beyza Arda Elif Onbaşı , Ayşe Öztürk Aycan Cinar

Abstract

Abstract

Objective: Molds and yeasts which are predominant microorganisms in the air of food facility, contaminate foods through airborne and cause microbial spoilage. In addition to their adverse effects on food quality, molds produce mycotoxins which have toxic effects on humans and animals. Nowadays, ozone (O3) applications appear as a green technology used mold prevention and detoxification method in food industry. In this study, the antifungal activity of O3 gas was determined in a controlled air environment.

Material and methods: 0,5 McFarland yeast (Candida parapsilosis, Schizosaccharomyces pombe, Saccharomyces cerevisiae) and mold spore (Aspergillus flavus, Aspergillus parasiticus, Penicillium digitatum, Penicillium expansum, Penicillium roqueforti) suspensions were sprayed into 250 L airtight test cabin and exposed to ozone gas (10.000 mg/hour) for 3, 5, 10 min. Antifungal activity was determined by comparing the number of microorganisms by active- passive sampling before and after ozone application.

Results and conclusion: 100% antifungal effect was detected in all tested microorganisms with 3 minutes of ozone application.

Keywords

Ozone, Air, Yeast, Mold, Antifungal Activity, Food Spoilage

Ozon Gazının Antifungal Ajan Olarak Etkinliğinin Belirlenmesi

Abstract

Özet

Amaç: Gıda işletmelerinde ortam havasında baskın olarak bulunan küf ve mayalar, hava kaynaklı kontaminasyon yoluyla gıdalara bulaşmakta ve mikrobiyal bozulmalara neden olmaktadır. Küfler gıda kalitesi üzerindeki olumsuz etkilerinin ötesinde, insanlar ve hayvanlar üzerinde toksik etkiye sahip mikotoksin adı verilen ikincil metabolitler üretmektedir. Günümüzde ozon (O3) uygulamaları gıda sanayinde küf önleyici ve detoksifikasyon yöntemi olarak kullanılan yeşil teknoloji olarak karşımıza çıkmaktadır. Bu çalışmada kontrollü hava ortamında O3 gazının antifungal etkinliği belirlenmiştir.

Materyal ve yöntem: 0,5 McFarland’a ayarlanmış maya (Candida parapsilosis, Schizosaccharomyces pombe, Saccharomyces cerevisiae) ve küf sporu (Aspergillus flavus, Aspergillus parasiticus, Penicillium digitatum, Penicillium expansum, Penicillium roqueforti) süspansiyonu 250 L hava sızdırmaz özellikteki test kabini içine püskürtülerek; 3, 5 ile 10 dk ozon gazına (10.000 mg/saat) maruz bırakılmıştır. Ozon uygulama öncesi ve sonrası aktif ve pasif örnekleme yapılarak mikroorganizma sayıları kıyaslanarak antifungal etkinlik belirlenmiştir.

Bulgular ve sonuç: 3 dk ozon uygulaması ile test edilen tüm mikroorganizmalarda gelişmenin %100 engellendiği tespit edilmiştir.

Keywords

Ozone, Air, Yeast, Mold, Antifungal Activity, Food Spoilage, Ozone, Air, Yeast, Mold, Antifungal Activity, Food Spoilage

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