Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink “fresh-like” juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice.