ReviewFoods (Basel, Switzerland)2023
The Use of Ozone Technology: An Eco-Friendly Method for the Sanitization of the Dairy Supply Chain.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Trends on Strategies for Mitigation of Antibiotic Residues in Milk and Dairy Products Based on Scientometric Analysis and Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article.Food chemistry: X · 2026Review
- Ozone-based interventions to mitigateFood science and biotechnology · 2026Article
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Effects of ozone exposure on house dust mites.Scientific reports · 2026Article
- Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks.Foods (Basel, Switzerland) · 2025Article
- Industrial pilot-scale study on the ripening and quality parameters of Toma Piemontese PDO raw milk cheese in ozone-controlled atmosphere.Journal of the science of food and agriculture · 2025Article
- Evaluation of the Preoperative Antiseptic Efficacy of Ozone on Dog Skin in Comparison with Traditional Methods.Veterinary sciences · 2025Article
- Evaluation of Wheat Grain and Processing Quality Under Fusarium Head Blight Control Using Strong Oxidizing Radicals.Foods (Basel, Switzerland) · 2025Article
- Clean Label Approaches in Cheese Production: Where Are We?Foods (Basel, Switzerland) · 2025Review
- Effect of gaseous ozone treatment on cells and biofilm of dairyFrontiers in microbiology · 2025Article
- Impact of gaseous ozone treatment of fish carcasses (Gadus morhua) on the microbiological load and their quality.PloS one · 2025Article
- A Meta-Analysis on the Antimicrobial Effectiveness of Ozonated Water Treatments for Fresh Produce Washing-Effect of Ozonation Methods.Foods (Basel, Switzerland) · 2024Review
- Sustainable detergent-disinfectant agent based on whey mineralizate and silver nanoparticles for cleaner production in dairy industry.Scientific reports · 2024Article
- Possible interactions between selected food processing and medications.Frontiers in nutrition · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new 'green' supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.