References
- AOAC. Official method of Analysis of AOAC Intl. 16th ed. Method 960.09. Association of Official Analytical Chemists, Arlington, VA, USA (2000).
- Hong HC, Liang Y, Han BP, Mazumder A, Wong MH. 2007. Modeling of trihalomethane (THM) formation via chlorination of the water from Dongjiang River (source water for Hong Kong's drinking water). Sci. Total Environ. 385: 48-57. https://doi.org/10.1016/j.scitotenv.2007.07.031
- Hwang TY, Park YJ, Moon KD. 2005. Effects of ozone water washing on the quality of melon. Korean J. Food Preserv. 12: 252-256.
- Ishizaki K, Shinriki N, Matsuyama H. 1986. Inactivation of bacillus spores by gaseous ozone. J. Appl. Bacteriol. 60: 67-72. https://doi.org/10.1111/j.1365-2672.1986.tb01067.x
- Jaksch D, Margesin R, Mikoviny T, Skalny JD, Hartungen E, Schinner F, Mason NJ, Mark TD. 2004. The effect of ozone treatment on the microbial contamination of pork meat measured by detecting the emissions using PTR-MS and by enumeration of microorganisms. Int. J. Mass Spectrom. 239: 209-214. https://doi.org/10.1016/j.ijms.2004.07.018
- Kim YS, Park IS, Kim AK , Jeon KM, Seo YM, Choi SH , Lee YJ , Choi HY, Jeong DH, Kim HI, Ha SD. 2008. Application, utilization and management of ozone water in food manufacturing. J. Food Hyg. Safety 23: 98-107.
- Kown JY, Kim BS, Kim GH. 2006. Effect of washing methods surface sterilization on quality of fresh-cut chicory (Clchorium intybus L.var. foliosum). Korean J. Food Sci. Technol. 38: 28-34.
- Lee BW, Cheon SH. 1996. Change in the microorganism of pepper (Pirer nigrum L.) treated with ozonated water. Korean J. Post-harvest. Sci. Agri. Products 3: 145-148.
- Lee KH. 2008. Effect of ozone treatment for sanitation of chinese cabbage and salted Chinese cabbage. J. Korean Soc. Food Sci Nutr. 37: 90-96. https://doi.org/10.3746/jkfn.2008.37.1.90
- Oh SY, Choi ST, Kim JK, Lim CI. 2005. Removal effects of washing treatments on pesticide reduces and microorganisms in leafy vegetable. Kor. J. Hort. Sci. Technol. 23: 250-255.
- Park IS, Kim YS, Baek SB, Kim AY, Choi SH, Lee YJ, Jeon DH, Kim HI, Ha SD. 2009. Effect of ozone water to reduce pathogenic microorganism on chopping Board. Korean J. Food Sci. Technol. 41: 225-229.
- Park JS, Nam ES, Park SI. 2008. Anti-microbial effects of washing and chlorine treatment on fresh fruits. Korean J. Food and Nutr. 21: 176-183.
- Sindhuja S, Samir KK, Anthony L, Pometto III. Leeuwen VJ. 2008. Ozone as a selective disinfectant for nonaseptic fungal cultivation on corn-processing wastewater. Bioresource Technol. 99: 8265-8272. https://doi.org/10.1016/j.biortech.2008.03.055
- Sivapalasingam S, Friedman CR, Cohen L, Tauxe RV. 2004. Fresh produce: a growing cause of foodborn illness in the United States. J. Food Prot. 67: 2342-2353. https://doi.org/10.4315/0362-028X-67.10.2342
- Suzuki T. 1996. Sterilization by electrolyzed water. Bio Ind. 13: 15-27.
- Venkitanarayan KS, Ezeike GO, Hung YC, Doyle MP. 1999. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J. Food Prot. 62: 857-860. https://doi.org/10.4315/0362-028X-62.8.857
- Whiting RC. 1995. Microbial modeling, in food. Crit. Rev. Food Sci. Nutr. 35: 467-494. https://doi.org/10.1080/10408399509527711
- Zeynep B, Guzel S, Annel K, Seydim AC. 2004. Use of ozone in the food industry. Lebensm-Wiss Technol. 37: 453-460. https://doi.org/10.1016/j.lwt.2003.10.014