1999
DOI: 10.4315/0362-028x-62.9.1071
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Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review

Abstract: Ozone (O3) is a strong antimicrobial agent with numerous potential applications in the food industry. High reactivity, penetrability, and spontaneous decomposition to a nontoxic product (i.e., O2) make ozone a viable disinfectant for ensuring the microbiological safety of food products. Ozone has been used for decades in many countries and recently, the generally recognized as safe (GRAS) status of this gas has been reaffirmed in the United States. Ozone, in the gaseous or aqueous phases, is effective against … Show more

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Cited by 728 publications
(520 citation statements)
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“…O ozônio se destaca por sua alta reatividade e pela decomposição em um produto não tóxico, que é o oxigênio (KIM et al, 1999b;CULLEN et al, 2009). Nesse sentido, tem-se que a degradação do ozônio ocorre, ao longo da coluna, mesmo que em taxa reduzida (STRAIT, 1998), influenciando, dessa forma, a concentração residual na saída do sistema.…”
Section: Resultsunclassified
“…O ozônio se destaca por sua alta reatividade e pela decomposição em um produto não tóxico, que é o oxigênio (KIM et al, 1999b;CULLEN et al, 2009). Nesse sentido, tem-se que a degradação do ozônio ocorre, ao longo da coluna, mesmo que em taxa reduzida (STRAIT, 1998), influenciando, dessa forma, a concentração residual na saída do sistema.…”
Section: Resultsunclassified
“…Besides this, ozone (O 3 ) gas is also being exploited in delaying the ripening and improving the quality of the stored fruits (Scully and Horsham 2008;Mangaraj and Goswami 2009;Hoehn et al 2009;Yahia 2009;Zambre et al 2010;Rodoni et al 2010). Ozone treated fruits are reported to show delay in ripening and decay, proper maintenance of quality, suppression in microbial contamination and reduction in the levels of ethylene in storage environment and within the fruits as well (Rice et al 1982;Kim et al 1999;Xu 1999;Zambre et al 2010;Rodoni et al 2010). Exposure of O 3 also reduced the levels of pesticide in stored apples (Ong et al 1996).…”
Section: Practical Implications Of the Internal Atmosphere In Fruitmentioning
confidence: 99%
“…Ozone is a triatomic allotrope of oxygen and is characterized by a high oxidation potential that conveys bactericidal and viricidal properties (Burleson, Murray & Pollard, 1975;Kim, Yousef & Dave, 1999). Ozone inactivates microorganisms through oxidisation and residual ozone decomposes to nontoxic products (i.e., oxygen) making it an environmentally friendly antimicrobial agent for use in the food industry (Kim et al, 1999).…”
Section: Introductionmentioning
confidence: 99%
“…Ozone inactivates microorganisms through oxidisation and residual ozone decomposes to nontoxic products (i.e., oxygen) making it an environmentally friendly antimicrobial agent for use in the food industry (Kim et al, 1999). Restaino et al (1995) determined that ozone effectively killed Gram-positive bacteria such as Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, and Gram-negative bacteria including Pseudomonas aeruginosa, and Yersinia enterocolitica in deionized water in the absence or presence of organic material such as soluble starch (SS) and bovine serum albumin (BSA).…”
Section: Introductionmentioning
confidence: 99%
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