Track topics on Twitter Track topics that are important to you
The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.
This article was published in the following journal.
Name: Critical reviews in food science and nutrition
Exposure to ozone has been associated with cardiovascular mortality, but the underlying biological mechanisms are not yet understood.
Ozone pre-treatment (ozonation, ozonisation) and biological activated carbon (BAC) filtration pre-treatment for the ceramic microfiltration (CMF) treatment of secondary effluent (SE) were studied. Ozo...
We evaluated the effects of ozone on respiratory-related hospital admissions in three counties in Washington State from 1990 to 2006. We further examined vulnerability to ozone by key demographic fact...
The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baki...
Ozone and obesity both increase IL-17A in the lungs. In mice, obesity augments the airway hyperresponsiveness and neutrophil recruitment induced by acute ozone exposure. Therefore, we examined the rol...
The purpose of the study is to better understand the mechanisms of lung injury from ozone exposure. Subjects will participate in two exposure sessions: filtered air and 0.2 ppm ozone. Subj...
The purpose of this research study is to learn more about the effects of 0.12 ppm ozone exposure on humans. We know from other studies that exposure to levels of ozone that are seen on ba...
The ozone therapy has been coming up as a new therapeutic modality. Medicine has been practicing since XIX century and counted great results. It is indicated for the treatment of 260 diffe...
To investigate if low level ozone exposure will cause measurable inflammation in nasal cells.
The purpose of this protocol is to assess whether epigenetic factors in healthy individuals make a person more or less responsive to lung inflammation following ozone exposures.
Ozone in the Earth's stratosphere. It is produced continuously by the action of solar ULTRAVIOLET RAYS on oxygen in the stratosphere. The stratospheric ozone (especially at the ozone layer) blocks much of the solar UV radiation of wavelengths of 320 nanometers or less from being transmitted to lower ATMOSPHERE of the Earth.
A shift in the balance between production and destruction of STRATOSPHERIC OZONE that results in a decline of the amount of OZONE in the lower stratosphere.
An unstable triatomic form of oxygen, O3, that exists in the atmosphere in varying proportions. It is produced continuously in the outer layers of the atmosphere by the action of solar UV-radiation on the oxygen of the air.
A series of hydrocarbons containing both chlorine and fluorine. These have been used as refrigerants, blowing agents, cleaning fluids, solvents, and as fire extinguishing agents. They have been shown to cause stratospheric ozone depletion and have been banned for many uses.
Determination of the spectra of ultraviolet absorption by specific molecules in gases or liquids, for example Cl2, SO2, NO2, CS2, ozone, mercury vapor, and various unsaturated compounds. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...