Journal ArticleDOI
Application of ozone for enhancing the microbiological safety and quality of foods: a review.
Reads0
Chats0
TLDR
Ozone applications in the food industry are mostly related to decontamination of product surface and water treatment and mixed success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables, and dry foods.About:
This article is published in Journal of Food Protection.The article was published on 1999-09-01. It has received 795 citations till now. The article focuses on the topics: Food industry & Food microbiology.read more
Citations
More filters
Journal ArticleDOI
Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review
TL;DR: A number of alternatives for preservation of fresh-cut vegetables have been proposed, such as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc as discussed by the authors.
Journal ArticleDOI
Foodborne viruses: an emerging problem.
Marion Koopmans,Erwin Duizer +1 more
TL;DR: The viral contamination of food can occur anywhere in the process from farm to fork, but most foodborne viral infections can be traced back to infected persons who handle food that is not heated or otherwise treated afterwards, therefore, emphasis should be on stringent personal hygiene during preparation.
Journal ArticleDOI
Microbiological aspects of Ozone applications in food: A review
TL;DR: Ozone is a powerful antimicrobial agent that is suitable for application In food in the gaseous and aqueous states and when applied to food, ezone is generated on-site and it decomposes quickly, leaving no residues.
Journal ArticleDOI
Use of ozone in the food industry
TL;DR: Ozone is a strong oxidant and potent disinfecting agent and has been used in the food industry for a long time as discussed by the authors, however, it has not yet been widely accepted in the United States.
Journal ArticleDOI
Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce
Mickey E. Parish,Larry R. Beuchat,Trevor V. Suslow,Linda J. Harris,E.H. Garrett,J.N. Farber,Frank F. Busta +6 more
TL;DR: This chapter focuses on this growing area of research with a particular emphasis on human pathogenic microorganisms; however, research related to mitigation treatment effects on nonpathogenic organisms is also included.
References
More filters
Journal ArticleDOI
Determination of ozone in water by the indigo method
TL;DR: In this article, the decolorization of indigo trisulfonate (600 nm, pH below 4) was used to determine the concentration of aqueous ozone in the range 0.005 −30 mg 1−1.
Journal ArticleDOI
Decomposition of ozone in water in the presence of organic solutes acting as promoters and inhibitors of radical chain reactions
Johannes Staehelin,Juerg. Hoigne +1 more
TL;DR: The derived reaction kinetics allows one to qualitatively interpret the variation of the lifetime of O/sub 3/ found in model solutions and even in natural waters and during drinking water treatment.
Journal ArticleDOI
Normal atmosphere: large radical and formaldehyde concentrations predicted.
TL;DR: A radical chain reaction is proposed for the rapid removal of carbon monoxide, leading to acarbon monoxide lifetime as low as 0.2 year in the surface atmosphere.
Journal ArticleDOI
The role of hydroxyl radical reactions in ozonation processes in aqueous solutions
J. Hoigné,Hans-Peter Bader +1 more
TL;DR: In this paper, it was shown that up to 0.55 ± 0.08 mol of hydroxyl radicals may be produced from 1 mol ozone at pH 10.5.
Journal ArticleDOI
Effects of ozone, chlorine dioxide, chlorine, and monochloramine on Cryptosporidium parvum oocyst viability.
TL;DR: The data indicate that C. parvum oocysts are 30 times moreresistant to ozone and 14 times more resistant to chlorine dioxide than Giardia cysts exposed to these disinfectants under the same conditions.