Reduction of Environmental Listeria Using Gaseous Ozone in a Cheese Processing Facility

A cheese processing facility seeking to reduce environmental Listeria colonization initiated a regime of ozonation across all production areas as an adjunct to its sanitation regimes. A total of 360 environmental samples from the facility were tested for Listeria over a 12-month period. A total of 1...

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Veröffentlicht in:	Journal of food protection 2018-05, Vol.81 (5), p.795-798
Hauptverfasser:	Eglezos, Sofroni, Dykes, Gary A
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Cheese Cheese - microbiology Colonization Dairy products Flooring Food contamination & poisoning Food Microbiology Food processing Food processing industry Food safety Good Manufacturing Practice Listeria Listeria monocytogenes Manufacturing Milk Ozonation Ozone Pasteurization Reduction Salmonella Sanitation
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