Advances in the use of ozone in the disinfection of horticultural produce

Description

Fruit and vegetables are recognised for their health-promoting properties, while at the same time being associated with numerous bacterial illnesses caused by foodborne pathogens. A sanitation step is crucial to ensure that the produce is safe for consumption. Ozone has been identified as a feasible solution for the fresh produce industry, and this chapter reviews the most up to date information on the practical use of ozone against microorganisms (bacteria and fungi), and its effect on the fresh produce characteristics. The chapter describes ideas for future studies on the postharvest use of ozone. Finally, the chapter directs those interested in the subject where to look for further information regarding ozone.

Table of contents

1 Introduction 2 Ozone as an antimicrobial agent 3 Ozone-induced changes in the produce 4 Practicality aspects 5 Future trends 6 Conclusion 7 Where to look for further information 8 References