Food Reviews International · 2006 · 236 citations · 53 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood ProcessingFood SafetyFood OxidationFood Processing HygieneFood Safety In ProcessingFruit PreservationMycotoxinsOxidative Damage To BiomoleculesMycotoxin Contamination In FruitsOzoneOzone DecompositionOzone DegradationOzone ToxicitySensory Quality EvaluationSensory Quality ImprovementSensory Quality Preservation
Ozone is a potent oxidant that effectively kills microorganisms on fruits and vegetables, decomposes harmlessly, but can degrade sensory quality if not properly applied. Effective and safe ozone use requires product‑specific treatment conditions. Ozone application has shown promise in removing mycotoxin and pesticide residues in the food industry.
Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits and vegetables. Promising results have been revealed in solving the problems of the food industry like mycotoxin and pesticide residues by ozone application. Spontaneous decomposition without forming hazardous residues in the treatment medium makes ozone safe in food applications. If improperly used, ozone can cause some deleterious effects on products, such as losses in sensory quality. Treatment conditions should be specifically determined for all kinds of products for effective and safe use of ozone.
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Use of ozone in the food industry
Zeynep B. Güzel‐Seydim, Annel K. Greene, Atıf Can Seydim · LWT · 2004 · 678 citations