Abstract
This study focuses on the inactivation of a range of food
borne pathogens using ozone as a biocidal agent. Experiments
were carried out using Campylobacter jejuni, E. coli and
Salmonella enteritidis in which population size effects and
different treatment temperatures were investigated
Original language | English |
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Publication status | Published - 2003 |
Event | Society for General Microbiology – 152nd Meeting – – - University of Edinburgh Duration: 7 Apr 2003 → 11 Apr 2003 |
Conference
Conference | Society for General Microbiology – 152nd Meeting – – |
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City | University of Edinburgh |
Period | 7/04/03 → 11/04/03 |
Keywords
- pathogens
- food preparation and processing
- contact surfaces
- ozone as a biocidal agent
- disinfection treatments