Efficacy of ozone to reduce bacterial populations in the presence of food components

Food Microbiology

Volumn 21, Issue 4, 2004, Pages 475-479

  Güzel Seydim, Zeynep ^a   Bever Jr , Paul I ^b   Greene, Annel K ^b  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Bacillus stearothermophilus; Escherichia coli; Food components; Locust bean gum; Ozone; Staphylococcus aureus; Starch

Indexed keywords

BACILLUS STEAROTHERMOPHILUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GEOBACILLUS; GEOBACILLUS STEAROTHERMOPHILUS; NEGIBACTERIA; PHASEOLUS (ANGIOSPERM); POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 11144355932     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2003.10.001     Document Type: Article

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