Impact of low‐dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage cold chamber-Reference-Cited by-同舟云学术

Impact of low‐dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage cold chamber

Published:2021-02-17 Issue:3 Volume:41 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Bigi Francesco¹^ORCID,Haghighi Hossein¹^ORCID,Quartieri Andrea¹,De Leo Riccardo¹,Pulvirenti Andrea¹²^ORCID

Affiliation:

1. Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia Italy

2. Interdepartmental Research Centre BIOGEST‐SITEIA University of Modena and Reggio Emilia Reggio Emilia Italy

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12892

Reference55 articles.

1. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes

2. Efficacy of gaseous ozone for reducing microflora and foodborne pathogens on button mushroom

3. Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica sv. Typhimurium populations on fresh-cut bell pepper using gaseous ozone

4. Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

5. Efficacy of Aqueous Ozone for the Decontamination of Escherichia coli O157:H7 and Salmonella on Raspberries and Strawberries

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review;Ozone: Science & Engineering;2024-02-15

2. Investigation of Different Ozone Gas Doses Treatments on Broccoli (Brassica oleracea var. italica) Postharvest Quality During Cold Storage;Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2023-08-31

3. Removal of Pseudomonas fluorescens biofilms from pilot-scale food processing equipment using ozone-assisted cleaning-in-place;Frontiers in Microbiology;2023-04-14

4. The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology;Foods;2023-02-14

5. Non-thermal techniques and the “hurdle” approach: How is food technology evolving?;Trends in Food Science & Technology;2023-02