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PEER REVIEWED PAPERS

Ozone Efficacy as a Bactericide in Seafood Processing

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Pages 111-123 | Published online: 11 Oct 2008

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Alex Augusto Gonçalves. (2016) Ozone as a Safe and Environmentally Friendly Tool for the Seafood Industry. Journal of Aquatic Food Product Technology 25:2, pages 210-229.
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Ya-Xiang Bai, Yu-Cai Hu & Min Qu. (2015) Preliminary Studies on Spanish Mackerel Fresh-Keeping Method in High-Voltage Electric Field. Journal of Aquatic Food Product Technology 24:8, pages 732-739.
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Huibin Chen, Meiying Wang, Shaojun Chen, Tuanwei Chen & Nengping Huang. (2014) Effects of Ozonated Water Treatment on the Microbial Population, Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula). Journal of Aquatic Food Product Technology 23:2, pages 175-185.
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Fei Lu, Shu-Lai Liu, Ran Liu, Yi-Cheng Ding & Yu-Ting Ding. (2012) Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus). Journal of Aquatic Food Product Technology 21:2, pages 168-180.
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Amrish Chawla, JonW. Bell & MarleneE. Janes. (2007) Optimization of Ozonated Water Treatment of Wild-Caught and Mechanically Peeled Shrimp Meat. Journal of Aquatic Food Product Technology 16:2, pages 41-56.
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Articles from other publishers (28)

Norrapon Vichiansan, Pornkaran Phanumong, Thippawan Mekwilai, Jaturong Kumla, Nakarin Suwannarach, Komgrit Leksakul, Saisamorn Lumyong & Dheerawan Boonyawan. (2023) Effect of Plasma-Activated Water (PAW) on the Shelf Lives of Whiteleg Shrimp (Litopenaeus vannamei) and Splendid Squid (Loligo formosana). Food and Bioprocess Technology.
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Ismail Y. GENÇ & Muhammet H. KAYHAN. (2023) Effect of aqueous ozone treatment on some quality changes of vacuum-packed meagre ( Argyrosomus regius ) fillets . Israeli Journal of Aquaculture - Bamidgeh 75:2.
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Yeon Ho Kim, Hyun-Ji Kim, Ki Sun Yoon & Jong-Whan Rhim. (2023) Cellulose nanofiber/deacetylated quaternary chitosan composite packaging film for growth inhibition of Listeria monocytogenes in raw salmon. Food Packaging and Shelf Life 35, pages 101040.
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Mohanapriya, R, Kalpana R & Vijay Aravinth K. (2022) Role of Ozone in Food Industry and Agriculture- A Review. The Indian Journal of Nutrition and Dietetics, pages 232-249.
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Lourenço Pinto de Rezende, Joana Barbosa & Paula Teixeira. (2022) Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 11:8, pages 1100.
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A. Niveditha, R. Pandiselvam, V. Arun Prasath, Sushil Kumar Singh, Khalid Gul & Anjineyulu Kothakota. (2021) Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. Food Control 130, pages 108338.
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Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma & Cosmas I. Nathanailides. (2021) Innovative Seafood Preservation Technologies: Recent Developments. Animals 11:1, pages 92.
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Oladipupo Odunayo Olatunde, Soottawat Benjakul & Kitiya Vongkamjan. (2020) Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma. LWT 134, pages 110232.
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Oladipupo Odunayo Olatunde, Soottawat Benjakul & Kitiya Vongkamjan. (2020) Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere. Innovative Food Science & Emerging Technologies 65, pages 102448.
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Lan Wang, Liu Shi, Chunhai Jiao, Yu Qiao, Wenjing Wu, Xin Li, Jun Wang, Anzi Ding, Li Liao & Guangquan Xiong. (2020) Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii). Food and Bioprocess Technology 13:10, pages 1778-1790.
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Oladipupo Odunayo Olatunde, Soottawat Benjakul & Kitiya Vongkamjan. (2020) Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging. International Journal of Food Microbiology 324, pages 108612.
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Oladipupo Odunayo Olatunde, Soottawat Benjakul & Kitiya Vongkamjan. (2019) Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices. Journal of Food Science 84:7, pages 1871-1880.
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Oladipupo Odunayo Olatunde, Soottawat Benjakul & Kitiya Vongkamjan. (2019) Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices. Innovative Food Science & Emerging Technologies 54, pages 113-122.
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I. Albertos, A.B. Martin-Diana, P.J. Cullen, B.K. Tiwari, K. Shikha Ojha, P. Bourke & D. Rico. (2019) Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology. Innovative Food Science & Emerging Technologies 53, pages 85-91.
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Luxin Wang. 2019. Encyclopedia of Food Security and Sustainability. Encyclopedia of Food Security and Sustainability 619 624 .
Pradeep Puligundla & Chulkyoon Mok. 2018. Packaging for Nonthermal Processing of Food. Packaging for Nonthermal Processing of Food 121 158 .
Torstein Skåra & Jan T. Rosnes. 2016. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies 151 172 .
Geevika J Ganegama Arachchi, Cristina D Cruz, Beatrice M Dias-Wanigasekera, Lynn McIntyre, Craig Billington, Andrew Hudson, Steve H Flint & Anthony N Mutukumira. (2013) Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages . Food Science and Technology International 20:8, pages 591-603.
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Mingming Guo, Tony Z. Jin, Ruijin Yang, Rachel Antenucci, Brittany Mills, Jennifer Cassidy, O. Joseph Scullen, Joseph E. Sites, Kathleen T. Rajkowski & Christopher H. Sommers. (2013) Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing. Food Control 34:1, pages 24-30.
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Lori F. Pivarnik, Cameron Faustman, Surendranath P. Suman, Catherine Palmer, Nicole L. Richard, P. Christopher Ellis & Michael DiLiberti. (2013) Quality Assessment of Commercially Processed Carbon Monoxide-Treated Tilapia Fillets. Journal of Food Science 78:6, pages S902-S910.
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Kristi M. Crowe, Denise Skonberg, Al Bushway & Shari Baxter. (2012) Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control 25:2, pages 464-468.
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Shigezou Naito. 2012. Ozone in Food Processing. Ozone in Food Processing 137 162 .
T. Skåra, J.T. Rosnes & C. Leadley. 2012. Microbial Decontamination in the Food Industry. Microbial Decontamination in the Food Industry 96 124 .
Kamlesh A. Soni & Ramakrishna Nannapaneni. (2010) Bacteriophage Significantly Reduces Listeria monocytogenes on Raw Salmon Fillet Tissue. Journal of Food Protection 73:1, pages 32-38.
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Laura Pastoriza, Marta Bernárdez, Gabriel Sampedro, Marta L. Cabo & Juan J.R. Herrera. (2008) The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim (Lepidorhombus whiffiagonis). Food Chemistry 110:1, pages 31-38.
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Laura Pastoriza, Marta Bernárdez, Gabriel Sampedro, Marta L. Cabo & Juan J.R. Herrera. (2008) Use of sterile and ozonized water as a strategy to stabilize the quality of stored refrigerated fresh fish. Food Control 19:8, pages 772-780.
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MARIA BEFRING HOVDA, MORTEN SIVERTSVIK, BJØRN TORE LUNESTAD & JAN THOMAS ROSNES. (2007) Microflora Assessments Using PCR–Denaturing Gradient Gel Electrophoresis of Ozone-Treated and Modified-Atmosphere-Packaged Farmed Cod Fillets. Journal of Food Protection 70:11, pages 2460-2465.
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Heike P. Schuchmann & Harald Schuchmann. 2005. Lebensmittelverfahrenstechnik. Lebensmittelverfahrenstechnik 357 383 .

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