Combined ozone and ultraviolet inactivation of Escherichia coli.

Photodynamic inactivation effect of methylene blue and toluidine blue O on ATCC Escherichia coli and clinical isolate of multidrug-resistant Escherichia coli

Characterization of mucoid mutants of Escherichia coli K-12 isolated after exposure to ozone.

Seventy mucoid mutants retaining the phenotypic properties of the ultraviolet-induced lon strains of Escherichia coli K-12 were isolated after treatment of strain MQ259 (lon+) with ozone. They produce mucoid colonies at 37 C on minimal agar, are abnormally sensitive to radiation, and tend to grow in long aseptate filaments after irradiation with ultraviolet light. Results indicate also that ozo...

Investigation on Escherichia Coli Inactivation and Some Quality Changes in Carrot Juice by Ultrasound Technique

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...

Investigation on Escherichia Coli Inactivation and Some Quality Changes in Carrot Juice by Ultrasound Technique

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...

Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels.

This research investigated the efficacy of gaseous ozone on the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in apple juice of a range of pH levels, using an ozone bubble column. The pH levels investigated were 3.0, 3.5, 4.0, 4.5 and 5.0. Apple juice inoculated with E. coli strains (10(6)CFU/mL) was treated with ozone gas at a flow rate of 0.12L/min and ozone concentration...