Ozone inactivation of Bacillus and Clostridium spore populations and the importance of the spore coat to resistance
- 1 April 1985
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 2 (2) , 123-134
- https://doi.org/10.1016/s0740-0020(85)80005-8
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Ozone Degrades into Hydroxyl Radical under Physiological ConditionsPlant Physiology, 1983
- Germination and Heat Resistance of Bacillus cereus Spores from Strains Associated with Diarrheal and Emetic Food‐Borne IllnessesJournal of Food Science, 1982
- Resistance and Structure of Spores ofBacillus subtilisJournal of Applied Bacteriology, 1981
- Determination of ozone in water by the indigo methodWater Research, 1981
- Ozonation of Water: Role of Hydroxyl Radicals as Oxidizing IntermediatesScience, 1975
- Sensitivity of Three Selected Bacterial Species to OzoneApplied Microbiology, 1973
- Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured MeatApplied Microbiology, 1973
- Biosynthesis of bacterial spore coatsJournal of Molecular Biology, 1968
- The Decomposition of Ozone in Aqueous Solution1,2Journal of the American Chemical Society, 1956
- The Kinetics and Mechanism of Hydroxide Ion Catalyzed Ozone Decomposition in Aqueous Solution1Journal of the American Chemical Society, 1950