Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone

By J-G Kim, A. Yousef. 2000

150 citations recorded by the source corpus.

Subfields: Biotechnology, Pollution, Water Science and Technology

View Paper: https://www.semanticscholar.org/paper/9723514df3cdddf069f561fb33c3cf2dfe29f6a8

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1. B. Zorlugenç
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Citations in the corpus

• Effects of ozone treatment on microflora of dried figs (2006, background): “The main purposes of ozone application at the postharvest stage are given below: • Inactivation of bacterial growth (Sharma, Demirci, Beuchat, & Fett, 2002; Achen & Yousef, 2001; Kim & Yousef, 2000; Xu, 1999).”
• Toxicity of ozone gas to conidia of Penicillium digitatum, Penicillium italicum, and Botrytis cinerea and control of gray mold on table grapes (2011, unknown): “Kim and Yousef (2000) studied the effects of RH on the inactivation of Bacillus subtilis and found the optimum RH was 90–95%.”