The efficacy of gaseous ozone in reducing microbes on produce can be affected by many factors, such as ozone concentration, treatment time, temperature, RH, and surface properties of produce [66,81-83].
The effects of ozone gas concentration (2 to 8 mg/l), RH (60 to 90%), and treatment time (10 to 40 minutes) on inactivation of E. coli O157:H7 on green peppers were studied . Ozone gas concentration, RH, and treatment time were all significant (P < 0.01) factors for the inactivation of E. coli O157:H7 (Figure 18.9). Among the three factors, the effect of ozone gas concentration was the greatest. The interaction between ozone gas concentration and RH exhibited a significant and synergistic effect (P < 0.05).
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