Wykorzystanie ozonu do niszczenia mikroorganizmów

• Autorzy: Ziarno M. , Zaręba D.

Identyfikatory

DOI

10.15199/65.2015.6.3

Warianty tytułu

EN

The use of ozone to destroy microorganisms

• Języki publikacji: PL

Abstrakty

PL

This paper presents the characteristics of ozone, its antimicrobial properties and the possibilities of its application in the disinfection and food preservation. Ozone is now recognized as one of the strongest disinfectants. The solid form and liquid form of ozone are highly explosive; the gaseous form tends to rapidly decompose, without leaving any by-products. In the form of a liquid or gas, however, it can be successfully applied to disinfect the surfaces contacting with food, technology water and certain raw materials and final products. When analysing the ozone application in any manufacturing process, a potential risk of adverse effects on the sensory and physico-chemical properties of food must be considered. Despite the advantages and possible applications of ozone, the food industry does not utilize its whole potential on an industrial scale.

Słowa kluczowe

PL

ozon; dezynfekcja; mikroorganizmy; bezpieczeństwo żywności; higiena

EN

ozone; disinfection; microorganisms; food safety; hygiene

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2015
• Tom: T. 69, nr 6
• Strony: 15--18
• Opis fizyczny: Bibliogr. 20 poz.

Twórcy

autor

Ziarno M.

• Wydział Nauk o Żywności, SGGW w Warszawie

autor

Zaręba D.

• Wydział Nauk o Żywności, SGGW w Warszawie

Bibliografia

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