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College of Agricultural Sciences »
Department of Food Science and Technology »
Value-Added Food Product Development
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  • What is Value Added?
  • Food Processing Technologies
    • Canning Process of Food
    • Drying Process of Food
    • Food Irradiation
    • Freezing Process of Food
    • Fresh Storage of Fruits and Vegetables
    • High Hydrostatic Pressure Processing
    • Jelly & Preserves
    • Pickling and Fermentation
    • Surface Disinfection
  • Resources and Training
    • Books/Publications
    • Getting Started
    • Online Resources
    • Upcoming Events

Breadcrumb

  1. Food Web
  2. Food Processing Technologies
  3. Surface Disinfection

Surface Disinfection

Photo of cherries being sprayed with disinfectant as an example of surface disinfectant process

Dr. Yanyun Zhao's Power Point presentation

WHO Publication - Surface Decontamination of Fruits
and Vegetables Eaten Raw: A R eview

CDG Technology - Case Studies - CDG Chlorine Dioxide Pilot Project at the Town of Canton

CDG Technology - PRESS RELEASE - September 29, 2010: FDA Approves CDG SOLUTION 3000 for poultry, fruit & vegetable antimicrobial applications

US Peroxide- Specializing in Hydrogen Peroxide for Environmental and Industrial Applications

Ozone Solutions, Inc. - Ozone and Food Processing

Ozone Safe Food Inc. - Manufacturers of Commercial Ozone Generators for Food Processing and Equipment Sanitation

Ozone Fact

Value-Added Food Product Development - Extension Service in Value-Added Processing
240A Wiegand Hall
Corvallis, OR 97331-6602

Send e-mail
Phone: 541-737-9151

OSU College of Agricultural Sciences
430 Strand Agriculture Hall
Corvallis, Oregon 97331

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