Effect of a Combination of Low Level Ozone and Metal Ions on Reducing Escherichia coli O157:H7 and Listeria monocytogenes

Ozonated water has been used as a strong antimicrobial agent against foodborne pathogens. In this study, the combined effect of low level ozonated water and different added components, including 0.2% starch and metal ions (1 mM CuCl(2)·2H(2)O and 0.1 mM AgNO(3)), on inactivation of Escherichia coli...

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Detalles Bibliográficos
Autores principales: Kang, Suk-Nam, Kim, Kui-Jin, Park, Joung-Hyun, Lee, Ok-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270139/
https://www.ncbi.nlm.nih.gov/pubmed/23558542
http://dx.doi.org/10.3390/molecules18044018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270139/
https://www.ncbi.nlm.nih.gov/pubmed/23558542
http://dx.doi.org/10.3390/molecules18044018

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