ozone has been researched along with Salmonella Food Poisoning in 2 studies
Timeframe | Studies, this research(%) | All Research% |
---|---|---|
pre-1990 | 0 (0.00) | 18.7374 |
1990's | 0 (0.00) | 18.2507 |
2000's | 2 (100.00) | 29.6817 |
2010's | 0 (0.00) | 24.3611 |
2020's | 0 (0.00) | 2.80 |
Authors | Studies |
---|---|
Bari, ML; Isobe, S; Kawamoto, S; Nei, D; Nishina, I; Sotome, I | 1 |
Bayindirli, A; Daş, E; Gürakan, GC | 1 |
2 other study(ies) available for ozone and Salmonella Food Poisoning
Article | Year |
---|---|
Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds.
Topics: Colony Count, Microbial; Disinfection; Food Handling; Food Microbiology; Hot Temperature; Humans; Infrared Rays; Nuts; Ozone; Prunus; Quality Control; Salmonella enteritidis; Salmonella Food Poisoning; Time Factors; Water | 2009 |
Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes.
Topics: Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Food Contamination; Food Microbiology; Food Packaging; Food Preservation; Humans; Nitrogen; Oxygen; Ozone; Salmonella enteritidis; Salmonella Food Poisoning; Solanum lycopersicum; Temperature; Time Factors; Vacuum | 2006 |