Sterilization of Vegetables Preserved at Low Temperature with Low Ozone Concentration.

Preservation of fresh-cut celery by treatment of ozonated water

“…The microorganisms usually responsible for vegetable spoilage are gram-negative bacteria, particularly Erwinia and Pseudomonas which cause breakdown of the tissue (Barriga et al, 1991). Keda, Kawai, and Easki (1998) reported that the number of bacteria on spinach, lettuce and strawberry stored with 0.05 ppm ozone concentration was reduced by 30-50% at low temperature for 7 days. In addition, the fungi on strawberries were effectively controlled.…”

Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

“…CA storage alone was also restricted growth of microbial population. Keda et al (1998) reported the effective use of ozone in microbial decontamination of spinach, lettuce and strawberry by introduction of ozone into the storage atmospheres. A number of reports exist with regard to ozonation as a pretreatment prior to storage of fresh-cut commodities (Khadre et al, 2001).…”

Disinfection of Bacteria in Aerosols by Applying High Voltage to Stranded Wire Electrodes

“…Conventional means of disinfection, encompassing aerial chemical spraying and atomized disinfectant suspensions, target both airborne and surface-bound bacteria [ 7 , 8 , 9 , 10 ]. Additionally, ultraviolet (UV) and ozone sterilization have been pivotal in enclosed spaces [ 11 , 12 , 13 , 14 , 15 ]. The bactericidal efficiency of UV radiation, particularly in the 260 nm wavelength range, is attributed to its resonance with the absorption spectrum of DNA, leading to hydration, dimer formation, and decomposition, thus eliminating fungi [ 16 ].…”