Open Access
E3S Web Conf.
Volume 67, 2018
The 3rd International Tropical Renewable Energy Conference “Sustainable Development of Tropical Renewable Energy” (i-TREC 2018)
Article Number 04044
Number of page(s) 7
Section Eco Tropical Built Environment
Published online 26 November 2018
  1. Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C. & Moreno, B., 2002. Microbiological quality of retail chicken by-products in Spain. Meat Science, Volume 62, pp. 45–50. [CrossRef] [PubMed] [Google Scholar]
  2. Brodowska, A. J., Nowak, A., Janyska, A. K. & Piatkowski, M., 2017. Modelling the Ozone-Based Treatments for Inactivation of Microorganisms. International Journal of Environmental Research and Public Health, Volume 14, pp. 1196–1210. [CrossRef] [Google Scholar]
  3. de Mendonça Silva. 2016. Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing. Journal of Food Processing and Preservation, 41(6) pp. 1–7. [Google Scholar]
  4. EPA, 1999. Alternative Disinfectans and Oxidants, Washington DC: EPA Guidance Manual. [Google Scholar]
  5. Kim, J., Yousef, A. & Davis, S., 1999. Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A review. Journal of Food Protection, Volume 62, pp. 1071–1087. [CrossRef] [PubMed] [Google Scholar]
  6. Leusink, J., 2010. How Does Ozone Kill Bacteria? [Online] Available at: [Accessed on 11/02/2017]. [Google Scholar]
  7. Ghollasi-Mood, F., Mohsenzadeh, M., Housaindokht, M. R. & Vardi, M., 2016. Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions. Iranian Journal Of Veterinary Science And Technology, 8(1), pp. 38–46. [Google Scholar]
  8. Khalafalla, F., Abdel-Atty, N., Abdel-Wanis, S. A. & Hanafy, A. S., 2015. Food Poisoning Microorganisms in Chicken Broiler Meat. Global Veterinaria, 14(2), pp. 211–218. [Google Scholar]
  9. Rouger, A., Tresse, O. & Zagorec, M., 2017. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. MDPI Microorganisms, V(50), pp. 1–16. [Google Scholar]
  10. Trindade, M.A., Kushida, M.M. 2012. Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller. Journal of Food Protection, 75(6), pp. 1139–1143. [CrossRef] [PubMed] [Google Scholar]
  11. Wickramanayake, G.B. 1988. Ozone Concentration and Temperature Effects on Disinfection Kinetics. Ozone: Science & Engineering, 10(2), pp. 123–135. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.