Inactivation of bacteria on fresh produce by batch wash ozone sanitation

Author:

Gibson Kristen E.,Almeida Giselle,Jones Sarah L.,Wright Kacy,Lee Jung Ae

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

1. An outbreak of Escherichia coli O157: H7 infections associated with leaf lettuce consumption;Ackers;Journal of Infectious Diseases,1998

2. Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries, and watercress;Alexandre;Journal of Food Engineering,2011

3. Evaluation of a recirculating dipper well combined with ozone sanitizer for control of foodborne pathogens in food service preparations;Almeida;Journal of Food Protection,2016

4. Germicidal and detergent sanitizing action of disinfectants. Official Method SM 960.09;AOAC International,2011

5. Standard Methods for the Examination of Water and Waste Water;APHA,2012

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