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Ozone-based interventions to mitigate Pseudomonas paracarnis-induced blue discoloration in fresh cheese

Juniel Marques de Oliveira1, Laysha Neto de Paula Campos2, Emanoel Henrique Fialho Ferreira3

  • 1Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG 36570-900 Brazil.

Food Science and Biotechnology
|August 28, 2026
PubMed

Keywords:
Blue discolorationGaseous ozoneNon-thermal decontaminationOzonated mistSpoilage

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