: Ozone in Food Processing Applications
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Abstract
The recent stories of food contamination reported in the media serve to highlight the need for the food industry in the United States to seek better, more effective methods of ensuring the safety of food products. In the vast majority of cases reported, the culprits have been identified as Escherichia coli, Salmonella enteriditis, Listeria monocytogenes and other pathogens found in fruits, meats, shell fish and other foods consumed by the public. The results of these cases of contamination have been serious illnesses and, in
some cases, fatalities.


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