Vegetable decontamination method by making use of ozone

摘要

The proposed vegetable decontamination method by making use of ozone in connection with heat treatment is characterized in that vegetable heat treatment and ozone treatment are carried out. So treated vegetable is then stored at a temperature ranging from 5 to7 degC. The result of the invented process is reduction in more efficient manner of microorganisms on the vegetable surface due to activation of spores during heat treatment and subsequent inactivation thereof by ozone.