Inactivation of pathogens on food and contact surfaces using ozone as a biocidal agent

A.C. Goudie, F. Olateju, J.G. Anderson, N. Rowan, S.J. MacGregor

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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 languageEnglish
Publication statusPublished - 2003
EventSociety for General Microbiology – 152nd Meeting – – - University of Edinburgh
Duration: 7 Apr 200311 Apr 2003

Conference

ConferenceSociety for General Microbiology – 152nd Meeting – –
CityUniversity of Edinburgh
Period7/04/0311/04/03

Keywords

  • pathogens
  • food preparation and processing
  • contact surfaces
  • ozone as a biocidal agent
  • disinfection treatments

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