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Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products.

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Title: Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products.
Authors: Khattra AK; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA., Wason S; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA., Gowda NAN; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA., Lafontaine S; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA., Subbiah J; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA., Acuff JC; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA. Electronic address: jcacuff@uark.edu.
Source: Journal of food protection [J Food Prot] 2026 May; Vol. 89 (5), pp. 100750. Date of Electronic Publication: 2026 Mar 10.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: United States NLM ID: 7703944 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1944-9097 (Electronic) Linking ISSN: 0362028X NLM ISO Abbreviation: J Food Prot Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products.
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        Value: 10.1016/j.jfp.2026.100750
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              Text: 2026 May
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