Development of a continuous system for sanitizing whole apples with aqueous ozone

Transactions of the American Society of Agricultural Engineers

Volumn 43, Issue 6, 2000, Pages 1989-1996

  Klingman, M H ^a   Christy, A D ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Apple cider; Aqueous ozone; E. coli O157:H7; Food safety

Indexed keywords

EID: 0034473206     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. Use of ozone in storage of apples
2. Composition and variability of epicuticular waxes m apple cultivars
3. Introduction
4. Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider Connecticut and New York, October 1996
5. Application of ozone with physical wastewater treatments to recondition poultry process waters
6. Bacteriocidal and mutagenic effects of ozone on shrimp (Penaeus monodon) meat
7. Ozone and its application in food preservation
8. Use of ozone for food processing
9. Escherichia coli O157:H7 acid tolerance and survival in apple cider
10. Ozone treatment of chilled beef. I: Effect of low concentrations of ozone on microbial spoilage and surface colour of beef
11. Ozone treatment of chilled beef. II: Interaction between ozone and muscle
12. Inactivation kinetics of foodborne spoilage and pathogenic bacteria by ozone
13. Use of ozone to inactivate microorganisms on lettuce
14. Effect of ozonation on food pathogen reduction
15. High efficiency in-line pressurized ozone contacting with the GDTTM process
16. Review of the application of ozone for increasing storage time for perishable foods
17. Efficacy of an ozone wash system to reduce microbial levels on apples used to produce apple cider
18. Use of ozone to improve the safety of fresh fruits and vegetables
19. Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice