BACTERIOCIDAL AND MUTAGENIC EFFECTS OF OZONE ON SHRIMP (PENAEUS-MONODON) MEAT

We examined solubility and stability of ozone in shrimp-meat extract (SME), bacteriocidal effect of ozone on shrimp-meat microorganisms, mutagenicity of ozonated shrimp meat, and ozonolysis of DNA. The saturated concentration (1.4 mg-O3/L) of ozone in SME was lower than in 2% saline or distilled water at 5 and 25-degrees-C. Upon standing for 25 min after ozonation, ozone exhibited the same decomposition rate (2.7%/min) in 5 and 25-degrees-C SME. Among 9 bacterial strains tested, Salmonella typhimurium was more resistant to ozone in shrimp meat. Mutagen was not detected in shrimp meat when it was ozonated in saline. Ozone in saline (less than 5 mg-O3/L) could lyse M13 RF DNA in Escherichia coli and single-stranded DNA in phage M13 outside bacterial cell, within 30 min.