[Jaksch2004] "The effect of ozone treatment on the microbial contamination of pork meat measured by detecting the emissions using PTR-MS and by enumeration of microorganisms",
International Journal of Mass Spectrometry
, vol. 239, no. 2: Elsevier, pp. 209–214, 2004.
In this paper, we report the results of treating commercial samples of pork meat with ozone in order to determine whether such treatment reduces microbial growth and hence extends the shelf lifetime of such products. The technique of Proton-Transfer-Reaction Mass Spectrometry (PTR-MS) was used to study volatile emissions with the signal detected at mass 63 (assumed to be a measure for dimethylsulphide) being used as a diagnostic of bacterial activity. Such a signal was found to strongly increase with time for an untreated meat sample whereas ozone-treated meat samples showed much reduced emissions—suggesting that the microbial activity had been greatly suppressed by ozone treatment. An independent analysis, however, revealed that microbial counts were very high, independent of the treatment.