Ozone processing

Fátima A. Miller*, Teresa R.S. Brandão, Cristina L.M. Silva

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Citation (Scopus)
13 Downloads

Abstract

Ozone has been recognized as a promising food processing agent, which is gaining interest in the food industry due to its oxidant properties. In order to generate commercial levels of ozone, the corona discharge method is generally used. However, there are other less mainstream methods of ozone generation, such as electrochemical and radiochemical ones. The effectiveness of ozone treatment on microbial inactivation depends on several factors such as: type of product, target microorganism, initial microbial load level and physiological state of the bacterial cells, and the ozone physical state. Currently, ozone is used in food processing industries all over the world as a food antimicrobial agent, and as a cleaning and disinfection agent for equipment and facilities. Several federal agencies have established health standards or recommendations to limit human exposure to ozone. In the United States, the Occupational Safety and Health Administration (OSHA) regulates ozone levels in the food industry.
Original languageEnglish
Title of host publicationConventional and advanced food processing technologies
EditorsS. Bhattacharya
PublisherWiley-Blackwell
Pages617-644
Number of pages28
ISBN (Electronic)9781118406281
ISBN (Print)9781118406328
DOIs
Publication statusPublished - 17 Nov 2014

Keywords

  • Antimicrobial agent
  • Corona discharge method
  • Food processing industries
  • Occupational safety and health administration (OSHA)
  • Ozone

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