Investigation of potential reasons for bacterial survival on ‘ready-to-eat’ leafy produce during exposure to gaseous ozone
Journal Article
Wani, S., Barnes, J., & Singleton, I. (2016)
Investigation of potential reasons for bacterial survival on ‘ready-to-eat’ leafy produce during exposure to gaseous ozone. Postharvest Biology and Technology, 111, 185-190. https://doi.org/10.1016/j.postharvbio.2015.08.007
Fresh leafy produce, such as lettuce and coriander, are subject to post-harvest microbial contamination and decay. Because of increasing pesticide resistance and consumer pres...
Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach
Journal Article
Wani, S., Maker, J., Thompson, J., Barnes, J., & Singleton, I. (2015)
Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on Spinach. Agriculture, 5(2), 155-169. https://doi.org/10.3390/agriculture5020155
The efficacy of “gaseous” ozone in reducing numbers and re-growth of food-borne pathogens, (Escherichia coli and Listeria spp.), on leafy salads was investigated using spinach...