Effectiveness of stable ozone microbubble water on reducing bacteria on the surface of selected leafy vegetables

Food Science and Technology Research

Volumn 17, Issue 6, 2011, Pages 479-485

  Inatsu, Yasuhiro ^a   Kitagawa, Tomoko ^a   Nakamura, Nobutaka ^a   Kawasaki, Susumu ^a   Nei, Daisuke ^a   Bari, Md Latiful ^b   Kawamoto, Shinichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF DHAKA   (Bangladesh)

Author keywords

E. coli O157:H7; Ozonated water; Ozone microbubble water; Surface decontamination

Indexed keywords

ATTACHED BACTERIA; DISTILLED WATER; E. COLI; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; GASEOUS OZONE; IN-VITRO; LEAFY VEGETABLES; LOG REDUCTIONS; MICRO-BUBBLE; NO REDUCTION; OZONATED WATER; SODIUM HYPOCHLORITE SOLUTION; SURFACE DECONTAMINATION; VIABLE CELLS;

BACTERIA; DECONTAMINATION; ESCHERICHIA COLI; VEGETABLES;

OZONE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 84866888733     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.17.479     Document Type: Article

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