EFEITO DA OZONIZAÇÃO NA DESCONTAMINAÇÃO DE PATÓGENOS E DETERIORANTES NA CASCA DE OVOS

Abstract

The increasing demand for safe and sustainable food, coupled with concerns about reducing environmental impact, has driven the development of innovative decontamination methods for eggs. This dissertation explores advancements in sustainable technologies for microbial inactivation on eggshell surfaces, with a focus on gaseous ozonation and emerging thermal and non-thermal techniques. In the first study, the efficacy of gaseous ozone was evaluated for the inactivation of Salmonella Typhimurium and Pseudomonas aeruginosa on eggshells. Two ozone concentrations (75 and 110 ppm) were tested, demonstrating a significant reduction in microbial load—reaching levels below the detection limit—without compromising the physicochemical quality of the eggs during storage. The findings highlight the sustainability of this method, eliminating water usage in the process and generating no industrial waste. The second study presents a comprehensive review of egg decontamination methods, focusing on sustainable thermal and non-thermal technologies. Among the techniques discussed are Non-Thermal Plasma (NTP), Pulsed Light (PL), UV-C Irradiation, and Plasma-Activated Water (PAW), emphasizing their antimicrobial efficacy and industrial feasibility. The review also addresses the challenges and limitations of large-scale application, underscoring the need to balance efficacy, sustainability, and product quality preservation. By integrating the findings from the experimental study with the review of decontamination techniques, this dissertation reinforces the feasibility of ozone as an innovative and sustainable solution for the egg industry. The overall conclusion is that sustainable decontamination methods, such as gaseous ozone and emerging technologies, can play a crucial role in enhancing food safety while reducing environmental impact, offering promising alternatives for the poultry sector.