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A2C - Consulenza tecnica specialistica News Ambientali L'impiego dell'Ozono come sanificante contro batteri e virus
L'impiego dell'Ozono come sanificante contro batteri e virus Stampa E-mail
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News Ambientali

ozonoL'Ozono è un gas instabile, scoperto nel 1840, formato da 3 atomi di ossigeno e leggermente più pesante dell'aria. Il suo nome deriva dal greco antico ozein (ὄζειν) che significa "odorare", perchè ha un odore pungente; ad elevate concentrazioni può irritare le mucose. E' tra i più potenti ossidanti e riesce a distruggere le membrane cellulare di batteri, muffe, lieviti ed ad inattivare i virus. Inoltre, riesce ad eliminare completamente anche pollini, tossine, acari e piccoli insetti.

 Il suo potenziale ossidativo, ovvero il potenziale redox, è di +2,07 V ed è inferiore solo a pochissime sostanze (Fluoro + 2,87 V), ed è nettamente superiore a quello del Cloro +1,36 V o del perossido di Idrogeno (acqua ossigenata) +1,78 V. Quindi riesce ad essere più efficace nell'eliminare batteri e virus rispetto a questi ultimi. 

redox

Il meccanismo con cui agisce l’Ozono è la perossidazione lipidica che genera composti biologicamente attivi che a livello cellulare causano danni ai fosfolipidi di membrana. Inoltre è capace di ossidare gli amminoacidi alterando irreversibilmente la struttura e la funzione delle proteine. Gli amminoacidi più sensibili all’azione dei radicali liberi sono prolina, istidina, quelli contenenti gruppi tiolici (cisteina e metionina) e gruppi aromatici (fenilalanina, tirosina, triptofano). L'inattivazione dei virus è stata finora meno studiata di quella dei batteri; è comunque noto che anch'essa avviene rapidamente in seguito ad ozonizzazione, anche se richiede una somministrazione di gas a concentrazioni superiori rispetto a quella necessaria per i batteri (Kim et al., 1999). Si è osservato, infatti, che le curve di inattivazione mostrano un rapido abbattimento delle colture fino al 99%; il restante 1% richiede un tempo maggiore per la totale inattivazione. Vari studi effettuati sulla sensibilità dei virus all'Ozono hanno dimostrato che i virus provvisti di membrana sono nettamente più sensibili di quelli che ne sono sprovvisti. Il meccanismo di azione dell'Ozono sui virus non è sicuramente quello di una distruzione, come nel caso dei batteri, ma di un'inattivazione; l'azione dell'Ozono consisterebbe in un’ossidazione, e conseguente inattivazione, dei recettori virali specifici utilizzati per la creazione del legame con la parete della cellula da invadere. Verrebbe così bloccato il meccanismo di riproduzione virale a livello della sua prima fase: l’invasione cellulare.

ozono

Anche le molecole chimiche odorose vengono ossidate, disattivando la loro carica odorigena e rendendo l'aria percettivamente più pura. Essendo instabile non può essere conservato, e deve essere prodotto al momento dell'uso, mediante generatori elettrici. Essendo 13 volte più solubile dell'ossigeno in acqua può essere sfruttata la sua capacità ossidante anche disciolto in acqua.

Riconoscimenti:

  • L’Ozono è approvato dal Ministero della Sanità come “Presidio Naturale per la Sterilizzazione di Ambienti” (prot. n.24482 del 31/07/1996).
  • Il Ministero della Salute con CNSA del 21/10/2010 ha inoltre riconosciuto l’utilizzo dell’Ozono nel trattamento dell’aria e dell’acqua come agente disinfettante e disinfestante.
  • Il 26 giugno del 2001 la Food and Drug Administration USA ha approvato l'uso dell'Ozono come agente antimicrobico.

Inoltre è stato utilizzato come agente disinfettante nella produzione di acqua potabile, in Francia dal 1906 ed in Germania dal 1972. La scelta dell’Ozono fu basata sul fatto che esso è più efficace di altri disinfettanti verso un più ampio spettro di microorganismi.

Dato il suo forte potere ossidante, l'Ozono viene già da molti decenni impiegato per sbiancare e disinfettare ed in particolare è utilizzato per:

  • disinfezione dell'acqua negli acquedotti;
  • disinfezione dell'acqua delle piscine;
  • disinfezione dell'acqua destinata all'imbottigliamento;
  • disinfezione di superfici destinate al contatto con gli alimenti;
  • disinfezione dell'aria da virus, batteri, spore, muffe e lieviti;
  • disinfezione da acari e piccoli insetti;
  • disinfezione di frutta e verdura da spore di muffe e lieviti;
  • disinfestazione delle derrate alimentari e del legno;
  • ossidazione di inquinanti chimici dell'acqua (ferro, arsenico, acido solfidrico, nitriti e complessi organici);
  • ausilio alla flocculazione di fanghi attivi nella depurazione delle acque;
  • pulizia e sbiancamento dei tessuti.

Quindi l’Ozono è sicuro e rispettoso dell’ambiente. Non danneggia mobili, pareti o tessuti e non lascia residui.
Inoltre, in campo medico l'Ozono avendo capacità antibatterica è in grado di potenziare le difese organiche aspecifiche della pelle, inoltre è in grado di inibire la crescita e la proliferazione dei dermatofiti in corso di dermatite micotica. L'Ozono trova ora impiego anche come terapia delle otiti di origine batterica e funginea, dove svolge attività antalgica e antiinfiammatoria. In ortopedia e chirurgia viene utilizzato per indurre una rapida cicatrizzazione in caso di ferite chirurgiche, fistole, suture e fissatori esterni.

ozonoEssendo però irritante ad alte concentrazioni va trattato con cura!
Il trattamento degli ambienti deve avvenire senza la presenza di persone e/o animali, che potranno rioccupare i locali in tempi relativamente brevi in base alla quantità di Ozono emessa.
Attualmente sono in vigore dei limiti di esposizione per le concentrazioni di Ozono in aria a cui siano esposti i lavoratori:

  • TLV-TWA (ACGIFI): 0,1 ppm (0,2 mg/m3)
  • TLV-STEL (ACG1H): 0,3 ppm (0,6 mg/m3)

La soglia olfattiva per l'Ozono è 0,05 ppm, cioè circa sei volte inferiore all'attuale TLV-STEL (Threshold Limit Value - Short Term Exposure Limit- Valore Limite per brevi esposizioni) e circa 2 volte il valore di TLV-TWA (Threshold Limit Value - Time Weighted Average - Valore Limite per esposizioni prolungate nel tempo).
L'odore non costituisce comunque un indice attendibile della concentrazione presente nell'aria in quanto dopo un breve periodo di esposizione si verifica una assuefazione all'odore stesso.

L'Ozono ha grossi vantaggi, ma va utilizzato in modo da non nuocere alle persone e allo stesso tempo si deve garantire che nei punti più lontani si raggiungano concentrazioni tali da abbattere tutti i microrganismi. La soluzione più economica è fare in proprio la sanificazione, ma per questo è consigliabile: verificare l'efficacia dell'ozonizzatore e della sua distribuzione, formarsi ed attenersi a delle Linee Guida di utilizzo, personalizzate per i propri locali.

Riassumendo: l'Ozono è un eccellente sistema per la sanificazione degli ambienti, ma va utilizzato da personale esperto.

 

  

 

Cosa offrono i tecnici dell’A2C

A2C

I professionisti del gruppo A2C con esperienza sia impiantistica e sia chimico/microbiologica propongono due servizi di ausilio alla sanificazione con Ozono in proprio:

  • Formazione all'utilizzo dell'Ozono con sanificazione dimostrativa.
  • Verifica funzionalità ozonizzatore e redazione di Linee Guida personalizzate.

L'intervento di formazione si componedi 3 fasi:

  1. Sopralluogo e indagine preliminare della qualità dell'aria e delle caratteristiche dei locali.
  2. Messa a disposizione di un ozonizzatore, in caso il committente non lo abbia disponibile.
  3. Emissione di un certificato di efficacia della sanificazione effettuata, in rapporto alle indicazioni del Ministero della Salute.

L'intervento di verifica e redazione Linee Guida si componedi 4 fasi:

  1. Sopralluogo e indagine preliminare della qualità dell'aria e delle caratteristiche dei locali.
  2. Verifica della funzionalità ed efficacia dell'ozonizzatore in possesso del committente.
  3. Eventuali sperimentazioni di accorgimenti per migliorare la distribuzione dell'Ozono e garantire il rispetto dei livelli minimi di garanzia di abbattimento dei patogeni.
  4. Redazione di una Linea Guida personalizzata per il corretto ed efficace utilizzo, anche in relazione alla salute dell'esecutore, dei lavoratori e del pubblico.

Il prezzo dell'intervento è legato:

  • alla dimensione dei locali
  • alla distanza dalla sede A2C di Salerno.

Il presente servizio è attivo nella Provincia di Salerno.

 ozono

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Il presente servizio è riferito ad impianti situati nei seguenti comuni: Salerno, Cava de' Tirreni, Battipaglia, Scafati, Nocera Inferiore, Eboli, Pagani, Angri, Sarno, Pontecagnano Faiano, Nocera Superiore, Capaccio, Mercato San Severino, Agropoli, Baronissi, Campagna, Castel San Giorgio, Fisciano, Bellizzi, Sala Consilina, Montecorvino Rovella, Giffoni Valle Piana, Pellezzano, Siano, San Valentino Torio, San Marzano sul Sarno, Montecorvino Pugliano, Roccapiemonte, Sant'Egidio del Monte Albino, Vallo della Lucania, Vietri sul Mare, Teggiano, Castellabate, Roccadaspide, Camerota, Sapri, Altavilla Silentina, Olevano sul Tusciano, San Cipriano Picentino, Montesano sulla Marcellana, Albanella, Ascea, Maiori, Bracigliano, Padula, Buccino, Giffoni Sei Casali, Amalfi, Polla, Sassano, Centola, Casal Velino, San Gregorio Magno, Palomonte, Tramonti, Serre, Positano, Oliveto Citra, San Giovanni a Piro, Colliano, Contursi Terme, Sicignano degli Alburni, Vibonati, Santa Marina, Pisciotta, Acerno, Caggiano, Minori, Sant'Arsenio, Sanza, Castel San Lorenzo, San Mango Piemonte, Buonabitacolo, Castelnuovo Cilento, Corbara, Montecorice, Ceraso, Ravello, Pollica, Auletta, Atena Lucana, Cetara, Postiglione, Ogliastro Cilento, Novi Velia, Torre Orsaia, Praiano, Salento, Montano Antilia, Caselle in Pittari, Celle di Bulgheria, Moio della Civitella, Castelcivita, Torchiara, Perdifumo, Valva, San Rufo, Laurino, San Pietro al Tanagro, Trentinara, Rofrano, Monte San Giacomo, Roccagloriosa, Aquara, Calvanico, Omignano, Scala, Laviano, Piaggine, Casaletto Spartano, Sessa Cilento, Gioi, Castiglione del Genovesi, Felitto, Torraca, Futani, Cicerale, Giungano, Ricigliano, Casalbuono, Petina, Orria, Laureana Cilento, Lustra, Alfano, Cannalonga, Perito, Ispani, San Mauro Cilento, Prignano Cilento, Stio, Atrani, Controne, Rutino, Laurito, Bellosguardo, Roscigno, Furore, Stella Cilento, Magliano Vetere, Ottati, Conca dei Marini, Morigerati, Sant'Angelo a Fasanella, Pertosa, San Mauro La Bruca, Corleto Monforte, Castelnuovo di Conza, Salvitelle, Cuccaro Vetere, Sacco, Monteforte Cilento, Tortorella, Santomenna, Campora, Romagnano al Monte, Serramezzana, Valle dell'Angelo, Avellino, Ariano Irpino, Monteforte Irpino, Mercogliano, Solofra, Atripalda, Montoro Inferiore, Cervinara, Montoro Superiore, Grottaminarda, Mirabella Eclano, Montella, Avella, Serino, Lioni, Montemiletto, Forino, Mugnano del Cardinale, Calitri, Baiano, San Martino Valle Caudina, Sant'Angelo dei Lombardi, Nusco, Altavilla Irpina, Volturara Irpina, Bisaccia, Frigento, Aiello del Sabato, Montecalvo Irpino, Sperone, Pratola Serra, Gesualdo, Rotondi, Lauro, Caposele, Montefalcione, Fontanarosa, Bagnoli Irpino, Manocalzati, Sturno, Flumeri, Montemarano, Sirignano, Contrada, Prata di Principato Ultra, Vallata, Lacedonia, Paternopoli, San Michele di Serino, Venticano, Cesinali, Calabritto, Bonito, Taurasi, Pietradefusi, Quindici, Capriglia Irpina, Chiusano di San Domenico, Roccabascerana, Montefredane, Torella dei Lombardi, Santo Stefano del Sole, Castelfranci, Andretta, Grottolella, Melito Irpino, Quadrelle, Ospedaletto d'Alpinolo, Casalbore, Domicella, Pago del Vallo di Lauro, Aquilonia, Guardia Lombardi, Villanova del Battista, San Sossio Baronia, Marzano di Nola, Castelvetere sul Calore, Moschiano, Sant'Andrea di Conza, Summonte, Lapio, Taurano, San Potito Ultra, Teora, Pietrastornina, Carife, Santa Lucia di Serino, Conza della Campania, Santa Paolina, Montefusco, Torre Le Nocelle, Vallesaccarda, Morra De Sanctis, Scampitella, Luogosano, Zungoli, San Mango sul Calore, Savignano Irpino, Castel Baronia, Candida, Trevico, Cassano Irpino, Villamaina, Tufo, Rocca San Felice, Sant'Angelo all'Esca, Senerchia, Monteverde, San Nicola Baronia, Salza Irpina, Greci, Sant'Angelo a Scala, Parolise, Sorbo Serpico, Torrioni, Chianche, Montaguto, Cairano, Petruro Irpino.

 

 

 

 


Per eventuale approfondimento si riporta la bibliografia più rilevante sull'ozono (aggiornata ad aprile 2020):

  • K Handarini, J S Hamdani, Y Cahyana and I S Setiasih, Functional, thermal, and molecular properties of ozonated starches, IOP Conference Series: Earth and Environmental Science, 10.1088/1755-1315/443/1/012102, 443, (012102), (2020).
  • G Genecya, I S Setiasih and R Andoyo, Effect of ozonation and pasteurization on total microorganism, pH and density whole milk and skim milk during cold storage, IOP Conference Series: Earth and Environmental Science, 10.1088/1755-1315/443/1/012065, 443, (012065), (2020).
  • Marie-Eve Dubuis, Nathan Dumont-Leblond, Camille Laliberté, Marc Veillette, Nathalie Turgeon, Julie Jean and Caroline Duchaine, Ozone efficacy for the control of airborne viruses: Bacteriophage and norovirus models, PLOS ONE, 10.1371/journal.pone.0231164, 15, 4, (e0231164), (2020).
  • Anjaly Paul, Mahendran Radhakrishnan, Sugumar Anandakumar, Saravanan Shanmugasundaram and Chinnaswamy Anandharamakrishnan, Disinfestation techniques for major cereals: A status report, Comprehensive Reviews in Food Science and Food Safety, , (2020).
  • Akbar Bahrami, Zahra Moaddabdoost Baboli, Keith Schimmel, Seid Mahdi Jafari and Leonard Williams, Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products, Trends in Food Science & Technology, 10.1016/j.tifs.2019.12.009, 96, (61-78), (2020).
  • Burak Polat and Osman Tiryaki, Assessing washing methods for reduction of pesticide residues in Capia pepper with LC-MS/MS, Journal of Environmental Science and Health, Part B, 10.1080/03601234.2019.1660563, 55, 1, (1-10), (2019).
  • Shruti Sethi, Swarajya Laxmi Nayak, Alka Joshi and Ram Roshan Sharma, Sanitizers for fresh-cut fruits and vegetables, Fresh-Cut Fruits and Vegetables, 10.1016/B978-0-12-816184-5.00005-7, (99-119), (2020).
  • Kejora Handarini, Jajang Sauman Hamdani, Yana Cahyana and Imas Siti Setiasih, Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae), Starch - Stärke, 1900106, (2020).
  • W Suryaningsih, Supriyono, B Hariono and MF Kurnianto, Improving The Quality of Smoked Shark Meat With Ozone Water Technique, IOP Conference Series: Earth and Environmental Science, 10.1088/1755-1315/411/1/012048, 411, (012048), (2020).
  • Sh Bing, Y T Zang, Y J Li and D Q Shu, The synergistic effects of slightly acidic electrolyzed water and UV-C light on the inactivation of Salmonella enteritidis on contaminated eggshells, Poultry Science, 10.3382/ps/pez454, (2019).
  • Hanna Alves, Ernandes Rodrigues de Alencar, Wallas Felippe de Souza Ferreira, Caroline Rosa da Silva and Jaqueline Lamounier Ribeiro, Aspectos microbiológicos e físico-químicos de morango exposto ao gás ozônio em diferentes concentrações durante o armazenamento, Brazilian Journal of Food Technology, 10.1590/1981-6723.00218, 22, 0, (2019).
  • Ana Campayo, Kortes Serrano de la Hoz, M. Mercedes García-Martínez, M. Rosario Salinas and Gonzalo L. Alonso, Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality, Biomolecules, 10.3390/biom10020213, 10, 2, (213), (2020).
  • Raouf Aslam, Mohammed Shafiq Alam and Panayampadan Afthab Saeed, Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables, Food Engineering Reviews, 10.1007/s12393-019-09204-0, (2019).
  • Xiaoyu Jia, Jiangkuo Li, Meijun Du, Zhiyong Zhao, Jianxin Song, Weiqiao Yang, Yanli Zheng, Lan Chen and Xihong Li, Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach, Foods, 10.3390/foods9020234, 9, 2, (234), (2020).
  • Ugo De Corato, Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2018.1553025, (1-36), (2019).
  • Anna Baggio, Marilena Marino, Nadia Innocente, Monica Celotto and Michela Maifreni, Antimicrobial effect of oxidative technologies in food processing: an overview, European Food Research and Technology, 10.1007/s00217-020-03447-6, (2020).
  • Juliana Martins de Oliveira, Ernandes Rodrigues de Alencar, Luiz Eduardo Bassay Blum, Wallas Felippe de Souza Ferreira, Silvia de Carvalho Campos Botelho, Aline Mondini Calil Racanicci, Eliana dos Santos Leandro, Marcio Antônio Mendonça, Eder Stolben Moscon, Lincoln Vicente Araújo dos Santos Bizerra and Caroline Rosa da Silva, Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality, LWT, 10.1016/j.lwt.2020.109106, (109106), (2020).
  • Geovana D. Savi, Thauan Gomes, Sílvia B. Canever, Ana C. Feltrin, Karim C. Piacentini, Rahisa Scussel, Daysiane Oliveira, Ricardo A. Machado-de-Ávila, Maykon Cargnin and Elidio Angioletto, Application of ozone on rice storage: A mathematical modeling of the ozone spread, effects in the decontamination of filamentous fungi and quality attributes, Journal of Stored Products Research, 10.1016/j.jspr.2020.101605, 87, (101605), (2020).
  • Sabelo Shezi, Lembe Samukelo Magwaza, Asanda Mditshwa and Samson Zeray Tesfay, Changes in biochemistry of fresh produce in response to ozone postharvest treatment, Scientia Horticulturae, 10.1016/j.scienta.2020.109397, 269, (109397), (2020).
  • Simona Paulikienė, Algirdas Raila, Renata Žvirdauskienė and Egidijus Zvicevičius, Application of an environmentally friendly preventive measure for the preservation of fresh vegetables, Journal of Food Science and Technology, 10.1007/s13197-019-03696-8, (2019).
  • Li-Zhen Deng, Arun S. Mujumdar, Zhongli Pan, Sriram K. Vidyarthi, Jinwen Xu, Magdalena Zielinska and Hong-Wei Xiao, Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2019.1649633, (1-28), (2019).
  • Lakshmi Prasanna Lingamdinne, Jong-Soo Choi, Yu-Lim Choi, Jae-Kyu Yang, Janardhan Reddy Koduru and Yoon-Young Chang, Green Activated Magnetic Graphitic Carbon Oxide and Its Application for Hazardous Water Pollutants Removal, Metals, 10.3390/met9090935, 9, 9, (935), (2019).
  • Kulal Rajashri, Bommanahalli Shivegowda Roopa, Pradeep Singh Negi and Navin Kumar Rastogi, Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water, Journal of Food Processing and Preservation, 44, 3, (2019).
  • D. Zhou, Z. Wang, S. Tu, S. Chen, J. Peng and K. Tu, Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry, Journal of Applied Microbiology, 127, 1, (175-185), (2019).
  • KAZUYUKI HIRAI, NAOKI ANDO, HIROSHI KOMADA, ATSUO SOUNAI, MICHIYA MURAKAMI and HIRONOBU NAKAYAMA, Investigation of the Effective Concentration of Ozonated Water for Disinfection in the Presence of Protein Contaminants, Biocontrol Science, 10.4265/bio.24.155, 24, 3, (155-160), (2019).
  • Ewa Pietrysiak, Stephanie Smith and Girish M Ganjyal, Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review, Comprehensive Reviews in Food Science and Food Safety, 18, 6, (1705-1726), (2019).
  • Anna Maria Vettraino, Leonardo Bianchini, Valentina Caradonna, Roberto Forniti, Valentina Goffi, Marta Zambelli, Antonino Testa, Vittorio Vinciguerra and Rinaldo Botondi, Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality, Journal of the Science of Food and Agriculture, 99, 13, (6060-6065), (2019).
  • Ian Watson, Prashant Kamble, Callum Shanks, Zakir Khan and Nada El Darra, Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone, Innovative Food Science & Emerging Technologies, 10.1016/j.ifset.2019.102248, (102248), (2019).
  • CARMEN CANO, YULIE MENESES and BYRON D. CHAVES, Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review, Journal of Food Protection, 10.4315/0362-028X.JFP-18-489, 82, 6, (940-947), (2019).
  • E.J. Rifna, K. Ratish Ramanan and R. Mahendran, Emerging technology applications for improving seed germination, Trends in Food Science & Technology, 10.1016/j.tifs.2019.02.029, (2019).
  • Sumariyah, A Khuriati, E Fachriyah and S H Pratiwi, Determination of ion wind velocity using the method of characteristics (MOC) and its application for drying of black turmeric ( Curcuma aeruginosa Roxb ) slices , Journal of Physics: Conference Series, 10.1088/1742-6596/1217/1/012025, 1217, (012025), (2019).
  • Nikhil Kumar Mahnot, Charu Lata Mahanta, Kevin M Keener and N.N. Misra, Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP), Food Chemistry, 10.1016/j.foodchem.2019.01.084, (2019).
  • Zhenghong Guo, Zuoming Wang, Yingdong Li and Quanxi Wang, Effect of Different Concentrations of Ozone on in Vitro Plant Pathogens Development, Tomato Yield and Quality, Photosynthetic Activity and Enzymatic Activities, Ozone: Science & Engineering, 10.1080/01919512.2019.1591268, (1-10), (2019).
  • Lin Wang, Xuetong Fan, Kimberly Sokorai and Joseph Sites, Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface, Food Control, 10.1016/j.foodcont.2019.03.026, (2019).
  • Amreeta Sarjit, Joshua T. Ravensdale, Ranil Coorey, Narelle Fegan and Gary A. Dykes, Salmonella response to physical interventions employed in red meat processing facilities, Food Control, 10.1016/j.foodcont.2019.03.038, (2019).
  • Poliana Mendes de Souza, Regiane de Melo, Miriam Aparecida de Aguilar Santos, Fabiana Regina Lima and Kássia Héllen Vieira, Risk Management of Egg and Egg Products: Advanced Methods Applied, Food Engineering [Working Title], 10.5772/intechopen.82691, (2019).
  • Simone Maria Menegatti de Oliveira, Newton Soares da Silva, Ana Sene, Rinaldo Ferreira Gandra, Daniele Schaab Boff Junges, Marco Antonio Ramirez Ramos and Lucia Vieira, Comparative Study of Candida albicans Inactivation by Nonthermal Plasma on Stainless Steel with and without Diamond-like Carbon Film , ACS Omega, 10.1021/acsomega.8b03640, 4, 4, (6891-6902), (2019).
  • Longgang Tao, Zhiqiang Zhang, Pengjing Chen, Guofeng Zhao, Ye Liu and Yong Lu, Thin-felt Al-fiber-structured Pd-Co-MnOx/Al2O3 catalyst with high moisture resistance for high-throughput O3 decomposition, Applied Surface Science, 10.1016/j.apsusc.2019.03.134, 481, (802-810), (2019).
  • Shaohua Lin, Cunkun Chen, Hongxia Luo, Wentao Xu, Huijie Zhang, JingJing Tian, Ronghui Ju and Liqiong Wang, The combined effect of ozone treatment and polyethylene packaging on postharvest quality and biodiversity of Toona sinensis (A.Juss.) M.Roem, Postharvest Biology and Technology, 10.1016/j.postharvbio.2019.04.010, 154, (1-10), (2019).
  • Pankaj B. Pathare, Anthony Paul Roskilly and Sandeep Jagtap, Energy Efficiency in Meat Processing, Novel Technologies and Systems for Food Preservation, 10.4018/978-1-5225-7894-9.ch004, (78-107), (2019).
  • M.V.A. Silva, L.R.A. Faroni, A.H. Sousa, L.H.F. Prates and A.O. Abreu, Kinetics of the ozone gas reaction in popcorn kernels, Journal of Stored Products Research, 10.1016/j.jspr.2019.06.014, 83, (168-175), (2019).
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