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Ozone (O 3 ) is an attractive alternative antimicrobial in the poultry processing industry. The optimal operational conditions of O 3  for improving food safety concerns are poorly understood. The main objective of this study was therefore to characterize the microbial killing capacity of aqueous O 3  and O 3 –lactic acid blend (O 3 –LA) at different operational conditions on chicken drumsticks contaminated with high  Salmonella  load using sequential soaking and spraying approaches. Four hundred forty-eight chicken drumsticks (280–310 g) were soaked into two-strain  Salmonella  cocktail, and the initial load on the surface of the skin was 6.9-log 10  cell forming unit (CFU)/cm 2  [95% confidence interval (CI), 6.8–7.0]. The contaminated drumsticks were then sequentially (10×) soaked and sprayed with aqueous O 3  (8 ppm) and O 3 –LA. Following O 3  exposure, quantitative bacterial cultures were performed on the post-soaking and post-spraying water, skin surface, and subcutaneous (SC) of each drumstick using 3M TM  Petrifilm TM  Rapid Aerobic Count Plate (RAC) and plate reader. The average killing capacity of aqueous O 3 /cycle on the skin surface was 1.6-log 10 /cm 2  (95% CI, 1.5–1.8-log 10 /cm 2 ) and 1.2-log 10 /cm 2  (95% CI, 1.0–1.4-log 10 /cm 2 ), and it was 1.1-log 10 /cm 2  (95% CI, 0.9–1.3-log 10 /cm 2 ) and 0.9-log 10 /cm 2  (95% CI, 0.7–1.1-log 10 /cm 2 ) in SC for soaking and spraying approaches, respectively. Six sequential soaking and seven sequential spraying cycles with ozonated water of 8 ppm reduced the heavy  Salmonella  load below the detectable limit on the skin surface and SC of drumsticks, respectively. Addition of LA seems to increase the microbial killing capacity of aqueous O 3  with average differences of 0.3-log 10 /cm 2  ( P  = 0.08) and 0.2-log 10 /cm 2  ( P  = 0.12) on the skin surface using soaking and spraying approaches, respectively. Aqueous O 3  did not cause any significant changes in the drumstick skin color. The  Salmonella  load of < 4.5-log 10 /cm 2  was a strong predictor for the reduction rate ( P  < 0.001,  R  2  = 0.64). These results provide important information that helps the poultry processing facilities for selecting the optimal operational strategy of O 3  as an effective antimicrobial.

frontiers in microbiology

Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches