References
- 1. Achen, M., Yousef, A.E. (2001). Efficacy of Ozone Against Escherichia coli O157:H7 on Apples. Journal Of Food Science 66 (9), 1380-1385.10.1111/j.1365-2621.2001.tb15218.x
- 2. Adaszyńska, M., Swarewicz, M., Markowska, A., Szczupak, A., Jadczak, D. (2013). Skład chemiczny i właściwości przeciwdrobnoustrojowe olejku eterycznego i ekstraktu z mięty pieprzowej odmiany ‘Asia’. Żywność. Nauka. Technologia. Jakość, 2 (87), 116-125.
- 3. Akbas, M.Y., Ozdemir, M. (2008). Effect of gaseous ozone on microbial inactivation and sensory of flaked red pepper. International Journal of Food Science and Technology, 43, 1657-1662 DOI: 10.1111/j.1365-2621.2008.01722.x10.1111/j.1365-2621.2008.01722.x
- 4. Alexopoulos, A., Plessas, S., Ceciu, S., Lazar, V., Mantzourani, I., Voidarou, C., Stavropoulou, E., Bezirtzoglou, E. (2013). Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum). Food Control 30, 491-496 http://dx.doi.org/10.1016/j.foodcont.2012.09.01810.1016/j.foodcont.2012.09.018
- 5. Alwi, N.A., Ali, A. (2014). Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica sv. Typhimurium populations on fresh-cut bell pepper using gaseous ozone. Food Control, 46, 304-311.10.1016/j.foodcont.2014.05.037
- 6. Balawejder, M., Szpyrka, E., Antos, P., Józewczyk, R., Piechowicz, B., Sadło, S. (2014). Method for Reduction of Pesticide Residue Levels in Raspberry and Blackcurrant Based on Utilization of Ozone. Ochrona Srodowiska i Zasobów Naturalnych, 25 (4), 1-5. 10.2478/oszn-2014-001810.2478/oszn-2014-0018
- 7. Brodowska, A., Śmigielski, K., Nowak, A. (2014). Comparison of methods of herbs and spices decontamination. Chemik, 68, 87-102.
- 8. Doğan Y. & Gürler Z. (2018). The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production. Ankara Universitesi Veteriner Fakultesi Dergisi. 65. 137-143. 10.1501/Vetfak_0000002839.10.1501/Vetfak_0000002839
- 9. Khadre, M.A., Yousel, A.E., Kim, J.G. (2001). Microbiological Aspects of Ozone Applications in food – a Review. Journal of Food Science, 66 (9), 1242-1250.10.1111/j.1365-2621.2001.tb15196.x
- 10. Kunicka-Styczyńska, A., Śmigielski, K. (2011). Microbiological safety of herbal raw materials. In Polish Przemysł spożywczy, 65 (6), 50-53.
- 11. Kephalopoulos, S., Kotzias, D., Koistinen, K. (2007). Impact of Ozone-initiated Terpene Chemistry on Indoor Air Quality and Human Health” European Commission Joint Research Centre - Institute for Health & Consumer Protection, Physical & Chemical Exposure Unit Report No 26, http://www.inive.org/medias/ECA/ECA_Report26.pdf accessed 11.10.2019
- 12. Piechowiak, T., Antos, P., Kosowski, P., Skrobacz, K., Józefczyk, R., & Balawejder, M. (2019a). Impact of ozonation process on the microbiological and antioxidant status of raspberry (Rubus ideaeus L.) fruit during storage at room temperature. Agricultural and Food Science, 28 (1), 35-44. https://doi.org/10.23986/afsci.7029110.23986/afsci.70291
- 13. Piechowiak T., Antos P., Józefczyk R., Kosowski P., Skrobacz K. & Balawejder M. (2019b). Impact of Ozonation Process on the Microbiological Contamination and Antioxidant Capacity of Highbush Blueberry (Vaccinum corymbosum L.) Fruit during Cold Storage. Ozone: Science & Engineering, 41(4) https://doi.org/10.1080/01919512.2018.154092210.1080/01919512.2018.1540922
- 14. Schweiggert, U., Mix, K., Schieber, A., Carle, R. (2005). An innovative process for the production of spices through immediate thermal treatment of the plant material. Innovative Food Science and Emerging Technologies 6, 143–153. http://dx.doi.org/10.1016/j.ifset.2004.11.00610.1016/j.ifset.2004.11.006
- 15. Smilanick JL. Use of ozone in storage and packing facilities. Washington Tree Fruit Postharvest Conference, WSU—TFREC Postharvest Information Network 2003; 1-10, Electronic source address: http://postharvest.tfrec.wsu.edu/PC2003H.pdf
- 16. Song. W.J., Sung, H.J., Kim, S.Y., Kim, K.P., Ryu, S., Kang, D.H. (2014). Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation. International Journal of Food Microbiology, 172, 125-129. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.01710.1016/j.ijfoodmicro.2013.11.01724370971
- 17. Steinka, I., Misiewicz, Ł., Kukułowicz, A., Ćwikliński, M., Dmowski, P., Sznajdrowska, A. (2011), Próba oceny jakości mikrobiologicznej wybranych suszy roślinnych stosowanych jako używki i preparaty o znaczeniu leczniczym. Akadaemia Morska w Gdyni, 68, 13-20.
- 18. Sung, H.J., Song, W.J., Kim, K.P., Ryu, S., Kang, D.H. (2014). Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice. International Journal of Food Microbiology, 171, 147-153. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.00110.1016/j.ijfoodmicro.2013.11.00124362006
- 19. Torlak, E., Sert, D., Ulca, P. (2013). Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. International Journal of Food Microbiology, 165, 276-280. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.03010.1016/j.ijfoodmicro.2013.05.030
- 20. Wani, S., Maker, J.K., Thompson, J.R., Barnes, J., Singleton, I. (2015). Effect of Ozone Treatment on Inactivation of Escherichia coli and Listeria sp. on spinach. Agriculture, 5, 155-169.10.3390/agriculture502015510.3390/agriculture5020155
- 21. Weschler, C.J., Shields, H.C. (1999). Indoor ozone/terpene reactions as a source of indoor particles. Atmospheric Environment, 33, 2301-2312.http://dx.doi.org/10.1016/S1352-2310(99)00083-710.1016/S1352-2310(99)00083-7
- 22. Wójcik-Stopczyńska, B., Jakubowska, B., Reichert, M. (2009). Microbiological contamination of dried culinary herbs. Herba Polonica, 3 (55), 206-213. http://dx.doi.org/10.1016/j.foodcont.2014.05.03710.1016/j.foodcont.2014.05.037
- 23. Wysok, B., Uradziński, J., Gomólka-Pawlicka, M. (2006). Ozone as an alternative disinfectant – a Review. Polish Journal of Food and Nutrition Sciences, 15 (56), 3–8.
- 24. Zhao, J., Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal Of the Science of Food and Agriculture, 68,11–18. doi: 10.1002/jsfa.274068010310.1002/jsfa.2740680103