Article ID Journal Published Year Pages File Type
4363084 Food Microbiology 2012 4 Pages PDF
Abstract
► Gaseous ozone as a treatment to prevent A. ochraceus growth on sausage casings. ► Ozone at ∼1 ppm for 8 h/day from day 0 to day 30 of ripening was effective. ► Treatment was performed at night for safety reasons. ► No A. ochraceus and Ochratoxin A were found in the treated sausages.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air
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