The effectiveness of aqueous ozone in killing Escherichia coli O157:H7 on alfalfa sprouts was investigated. Alternative treatments with continuous ozone sparging with and without pressurization were evaluated to increase availability and accessibility of ozone into sprout crevices. The reductions resulting from pressurized ozone treatments were not found to differ from those resulting from unpressurized ozone treatments. There was no visible detrimental effect of ozone treatment on sprout quality.
|Original language||English (US)|
|Number of pages||14|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Apr 2003|
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)