Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities

@article{Pascual2007UseOO,
  title={Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities},
  author={Andr{\'e}s Pascual and Ignacio Llorca and Albert Sole Canut},
  journal={Trends in Food Science and Technology},
  year={2007},
  volume={18}
}
Introduction The interest in ozone as an alternative to chlorine and other chemical disinfectants in cleaning and disinfection operations is based on its high biocidal efficacy, wide antimicrobial spectrum, absence of by-products that are detrimental to health and the ability to generate it on demand, ‘in situ’, without needing to store it for later use. It also has the significant advantage of being an environmentally friendly technology that reduces the company’s environmental costs and… Expand

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