Microbiological Aspects of Ozone Applications in Food: A Review
نویسندگان
چکیده
Ozone is a powerful antimicrobial agent that is suitable for application in food in the gaseous and aqueous states. Molecular ozone or its decomposition products (for example, hydroxyl radical) inactivate microorganisms rapidly by reacting with intracellular enzymes, nucleic material and components of their cell envelope, spore coats, or viral capsids. Combination of ozone with appropriate initiators (for example, UV or H 2O2) results in advanced oxidation processes (AOPs) that are potentially effective against the most resistant microorganisms; however, applications of AOPs in food are yet to be developed. When applied to food, ozone is generated on-site and it decomposes quickly, leaving no residues. Ozone is suitable for decontaminating produce, equipment, foodcontact surfaces, and processing environment.
منابع مشابه
A Comprehensive Review of Membrane Distillation and Osmotic Distillation in Agro-Food Applications
Membrane distillation (MD) and osmotic distillation (OD) are emerging athermal processing techniques of great interest in agro-food production where the most part of products is sensitive to thermal treatments. With respect to conventional methods, MD and OD are competitive alternatives, able to work in an environmental-friendly and cost-efficient way, for preserving the nutritional and sensori...
متن کاملEffect of ozone on the inactivation of indoor airborne viruses with the COVID-19 virus approach: a systematic review
Background: Nowadays, the COVID-19 pandemic has become a global problem that new methods must be used to prevent it. The virus is highly contagious and is mainly transmitted through the air. Ozone is a powerful oxidant that can be used to inactivate a wide range of viruses that may be resistant to other disinfectants. The purpose of this study was to review the use and effect of ozone in inacti...
متن کاملNanoparticles of Cyclodextrins & Their Applications in Food Technology
Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and ...
متن کاملNanoparticles of Cyclodextrins & Their Applications in Food Technology
Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and ...
متن کاملFood-Borne Bacteria Associated with Seafoods: A Brief Review
Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several risk factors are associated with its consumption. Regarding seafoods, there are regulatory hygienic alerts in importing countries. This paper briefly reviews the occurrence of se...
متن کامل