The use of ozone technology to control microorganism growth, enhance food safety and extend shelf life: A promising food decontamination technology
W Xue, J Macleod, J Blaxland - Foods, 2023 - mdpi.com
The need for microorganism control in the food industry has promoted research in food
processing technologies. Ozone is considered to be a promising food preserving technique …
processing technologies. Ozone is considered to be a promising food preserving technique …
Emerging heterostructured C 3 N 4 photocatalysts for photocatalytic environmental pollutant elimination and sterilization
Photocatalysis is deemed a highly prominent technology to solve environmental problems
such as pollution, CO2 emission and bacterial contamination. As an important photocatalyst …
such as pollution, CO2 emission and bacterial contamination. As an important photocatalyst …
Recent advances in applications of ozone in the cereal industry
Ozone is an eco-friendly and cost-effective non-thermal food processing technology utilized
in place of thermal treatment. It is also termed green technology as it causes the least …
in place of thermal treatment. It is also termed green technology as it causes the least …
Combination effects of ultrasound and citral nanoemulsion against Shigella flexneri and the preservation effect on fresh-cut carrots
L Song, H Yang, S Cheng, Z Zhang, L Zhang, R Su… - Food Control, 2024 - Elsevier
This present study evaluated the effect of ultrasound (US), citral nanoemulsion (CLON) and
combined treatments on the inactivate effectiveness of Shigella flexneri in phosphate …
combined treatments on the inactivate effectiveness of Shigella flexneri in phosphate …
Disinfection by-products as environmental contaminants of emerging concern: a review on their occurrence, fate and removal in the urban water cycle
R Xiao, T Ou, S Ding, C Fang, Z Xu… - Critical Reviews in …, 2023 - Taylor & Francis
Abstract Disinfection by-products (DBPs), a kind of secondary pollutant derived from water
disinfection treatment, are frequently detected in the urban water cycle and reported to show …
disinfection treatment, are frequently detected in the urban water cycle and reported to show …
[HTML][HTML] Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce
SG Cuggino, G Posada-Izquierdo, IB Villegas… - Food Research …, 2023 - Elsevier
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for
preventing cross contamination. The reduction and subsequent growth of Salmonella …
preventing cross contamination. The reduction and subsequent growth of Salmonella …
Recent progress in identification of water disinfection byproducts and opportunities for future research
X Lei, Z Xie, Y Sun, J Qiu, X Yang - Environmental Pollution, 2023 - Elsevier
Numerous disinfection by-products (DBPs) are formed from reactions between disinfectants
and organic/inorganic matter during water disinfection. More than seven hundred DBPs that …
and organic/inorganic matter during water disinfection. More than seven hundred DBPs that …
Mechanistic Insight for Disinfection Byproduct Formation Potential of Peracetic Acid and Performic Acid in Halide-Containing Water
Peracetic acid (PAA) and performic acid (PFA) are two major peroxyacid (POA) oxidants of
growing usage. This study reports the first systematic evaluation of PAA, PFA, and chlorine …
growing usage. This study reports the first systematic evaluation of PAA, PFA, and chlorine …
Responses of aquatic organisms downstream from WWTPs to disinfectants and their by-products during the COVID-19 pandemic, Wuhan
C Wang, Q Li, F Ge, Z Hu, P He, D Chen, D Xu… - Science of the Total …, 2022 - Elsevier
The outbreak of COVID-19 has led to the large-scale usage of chlorinated disinfectants in
cities. Disinfectants and disinfection by-products (DBPs) enter rivers through urban drainage …
cities. Disinfectants and disinfection by-products (DBPs) enter rivers through urban drainage …
Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage
Fruits and vegetables, especially in their minimally processed form, are highly susceptible to
microbial spoilage, highlighting the need of a safe and effective sanitizing agent to extend …
microbial spoilage, highlighting the need of a safe and effective sanitizing agent to extend …