Ozone: A potent disinfectant for application in food industry - An overview

Journal of Scientific and Industrial Research

Volumn 61, Issue 7, 2002, Pages 504-509

  James, Ligimol ^a   Puniya, A K ^a   Mishra, V ^a   Singh, Kishan ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD INDUSTRY; FOOD SAFETY; OZONE;

EID: 0036655684     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

1. New disinfectant from out of the blue
2. A comparison of ozonation and chlorinating for the disinfection of stainless steel surfaces
3. Mechanism of enteroviral inactivation by ozone
4. Dose-response of E. coli in ozone demand-free phosphate buffer
5. Bactericidal effects of high air-borne ozone concentrations on E. coli and Staphylococcus aureus
6. Bactericidal properties of ozone and its potential applications as a terminal disinfectant
7. Efficacy of ozonated water against various food-related microorganisms
8. Ozone inactivation of Bacillus and Clostridium spore populations and the importance of the spore coat to resistance
9. Studies on the application of ozone in food preservation synergistic sporicidal effects of gaseous ozone and ascorbic acid isoascorbic acid to Bacillus subtilis spores
10. Microbial indicators for the efficiency of disinfection processes
11. Ozone inactivation of cell-associated viruses
12. Comparison of ozone inactivation in flowing water of Hepatitis A virus poliovirus 1 and indicator organisms
13. Inactivation of Naegleria and Giardia cysts in water by ozonation
14. Effects of ozone chlorine dioxide chlorine and monochloramine on Crytosporidium parvum oocyst viability
15. Use of ozone for food processing
16. Use of ozone to inactivate microorganisms on lettuce
17. Review of the applications of ozone for increasing storage times of perishable foods
18. Use of ozone to improve the safety of fresh fruits and vegetables
19. Application of ozone for enhancing the microbiological safety and quality of food,- A review
20. Evaluation of hand-trimming various sanitizing agents and hot water spray washing as decontamination interventions for beef brisket adipose tissue
21. Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat
22. Method of ozoning rooms for ripening and storing cheeses
23. Studies on utilization of ozone in food preservation. V. Changes in microflora of ozone treated cereals grain peas beans and spices during storage
24. Ozone treatment for removal of microorganisms from spices as an alternative to ethylene oxide fumigation or irradiation? Results of a practical study
25. Changes in the carbohydrated comples of garlic during long term cold storage with ozonization and ionization treatments
26. Effects of physico-chemical factors on micro-flora of soup concentrates and activity of the aflatoxin present
27. Destruction and detoxification of aflatoxin with ozone
28. Surface disinfection of raw produce
29. Ozone applications - The state-of-the-art in Switzerland
30. Ozone in the United States of America - State-of-the-art
31. Use of ozone gas sterilization during storage of potatoes and vegetables
32. Ozone storage effects on anthocyanin content and fungal growth in blackberries
33. Mild ozone treatment of liquids such as fruit juices milk liquid dairy products wine oils liquid medicaments blood and/or similar products
34. Preservation of milk by hyperbaric ozone processing
35. Prevention of fungal spoilage of bread
36. Studies on the application of ozone in food preservation effect of ozone treatment on aerial contaminants in a plastics film factory
37. Sterilization and deodorizing effect of UV -ray air cleaner for refrigerator
38. Beverages bottled water final rule
39. Ozone for control and post harvest decay of table grapes caused by Rhizopus stolonifer
40. Wastewater disinfection elimination of fecal bacteria and enteric viruses by ozone
41. Efficacy of ozone in eradication of Legionella pneumophila from hospital plumbing fixtures
42. Comparative response of mixed cultures of bacteria and virus to ozonation
43. Factors influencing the ozone inactivation of enteric viruses in effluent