The antimicrobial action of ozone (O3) has been studied and documented on a wide variety of organisms. It does not leave any harmful residues in food or on the surfaces which are in contact with it. The interest in O3 as an alternative to chlorine and other chemical disinfectants is based on its biocidal efficacy and wide antimicrobial spectrum. It also has the significant advantage of being an environmentally friendly technology for a low environmental impact. In 2001, O3 was approved as an antimicrobial agent for food treatment, storage, and processing in the United States (Food and Drug Administration) but it has been banned in European countries. The objective of this review was to provide a comprehensive literature on O3 applications in the food industry.

Ozone applications in the food industry / Di Ciccio, P.; Zanardi, E.; Ghidini, S.; Ianieri, A.; Borrello, S.; Vergara, A.. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 52:539(2013), pp. 5-11.

Ozone applications in the food industry

Di Ciccio P.;Zanardi E.;Ghidini S.;Ianieri A.;
2013

Abstract

The antimicrobial action of ozone (O3) has been studied and documented on a wide variety of organisms. It does not leave any harmful residues in food or on the surfaces which are in contact with it. The interest in O3 as an alternative to chlorine and other chemical disinfectants is based on its biocidal efficacy and wide antimicrobial spectrum. It also has the significant advantage of being an environmentally friendly technology for a low environmental impact. In 2001, O3 was approved as an antimicrobial agent for food treatment, storage, and processing in the United States (Food and Drug Administration) but it has been banned in European countries. The objective of this review was to provide a comprehensive literature on O3 applications in the food industry.
Ozone applications in the food industry / Di Ciccio, P.; Zanardi, E.; Ghidini, S.; Ianieri, A.; Borrello, S.; Vergara, A.. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 52:539(2013), pp. 5-11.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2885922
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