Mechanisms of the Escherichia coli and Enterococcus faecalis inactivation by ozone
Authors:
- Zeynep Girgin ErsoyZEZeynep Girgin Ersoy
- Sibel BarisciSibel Barisci
- Ozge DincODOzge Dinc
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. nigerFood Science and Biotechnology, 2011
- In situ SEM, TEM and AFM studies of the antimicrobial activity of lemon grass oil in liquid and vapour phase against Candida albicansMicron, 2010
- Ozone Processing for Food Preservation: An Overview on Fruit Juice TreatmentsOzone: Science & Engineering, 2010
- Mechanisms of Escherichia coli inactivation by several disinfectantsWater Research, 2010
- Studies on Disinfection Mechanism of Electrolyzed Oxidizing Water on E. coli and Staphylococcus aureusJournal of Food Science, 2010
- Elimination by ozone of Shigella sonnei in shredded lettuce and waterFood Microbiology, 2007
- Effects of ozone treatment on microflora of dried figsJournal of Food Engineering, 2006
- Effect of ozone on microbial, chemical and sensory attributes of shucked musselsFood Microbiology, 2005
- Microbiological Aspects of Ozone Applications in Food: A ReviewJournal of Food Science, 2001
- Ozone Inactivation of Microorganisms in Water: Gram positive Bacteria and YeastOzone: Science & Engineering, 2001