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Advances in the use of ozone in the disinfection of horticultural produce

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Advances in the use of ozone in the disinfection of horticultural produceFruit and vegetables are recognised for their health promoting properties, while at the same time being associated with numerous bacterial illnesses caused by foodborne pathogens. A sanitation step is crucial to ensure that the produce is safe for consumption. Ozone has been identified as a feasible solution for the fresh produce industry, and this chapter reviews the most up to date information on the practical use of ozone against microorganisms

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