BB-norm+ner@ldeleger:BB-norm+ner-10492485 JSONTXT

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bionlp-ost-19-BB-norm-ner-train

Below, discontinuous spans are shown in the chain model. You can change it to the bag model.

Id Subject Object Predicate Lexical cue OntoBiotope
T17 1105-1114 Habitat denotes additives OBT:000477
T18 1122-1127 Habitat denotes acids OBT:000477
T19 1129-1140 Habitat denotes surfactants OBT:000477
T20 1146-1152 Habitat denotes sugars OBT:001340
T21 1155-1160 Habitat denotes Ozone OBT:000477
T22 1181-1194 Habitat denotes food industry OBT:001557
T1 0-93 Title denotes Application of ozone for enhancing the microbiological safety and quality of foods: a review.
T2 94-1854 Paragraph denotes 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 the majority of microorganisms tested by numerous research groups. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria, molds, yeasts, parasites, and viruses. However, rates of inactivation are greater in ozone demand-free systems than when the medium contains oxidizable organic substances. Susceptibility of microorganisms to ozone also varies with the physiological state of the culture, pH of the medium, temperature, humidity, and presence of additives (e.g., acids, surfactants, and sugars). Ozone applications in the food industry are mostly related to decontamination of product surface and water treatment. Ozone has been used with mixed success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables, and dry foods. The gas also is useful in detoxification and elimination of mycotoxins and pesticide residues from some agricultural products. Excessive use of ozone, however, may cause oxidation of some ingredients on food surface. This usually results in discoloration and deterioration of food flavor. Additional research is needed to elucidate the kinetics and mechanisms of microbial inactivation by ozone and to optimize its use in food applications.
T3 15-20 Habitat denotes ozone OBT:000477
T4 77-82 Habitat denotes foods OBT:000094
T5 94-99 Habitat denotes Ozone OBT:000477
T6 101-103 Habitat denotes O3 OBT:000477
T8 181-194 Habitat denotes food industry OBT:001557
T7 181-185 Habitat denotes food OBT:000094
T9 296-301 Habitat denotes ozone OBT:000477
T10 367-380 Habitat denotes food products OBT:000094
T11 382-387 Habitat denotes Ozone OBT:000477
T12 547-552 Habitat denotes Ozone OBT:000477
T13 709-714 Habitat denotes ozone OBT:000477
T14 792-801 Phenotype denotes parasites OBT:000372
T15 862-867 Habitat denotes ozone OBT:000477
T16 985-990 Habitat denotes ozone OBT:000477
T23 1181-1185 Habitat denotes food OBT:000094
T24 1236-1251 Habitat denotes product surface OBT:000902
T25 1256-1261 Habitat denotes water OBT:000468
T26 1273-1278 Habitat denotes Ozone OBT:000477
T27 1326-1348 Habitat denotes contaminant microflora OBT:000113
T28 1352-1356 Habitat denotes meat OBT:001200
T29 1358-1365 Habitat denotes poultry OBT:002199
T30 1367-1371 Habitat denotes eggs OBT:001847
T31 1373-1377 Habitat denotes fish OBT:001549
T32 1379-1385 Habitat denotes fruits OBT:001122
T33 1387-1397 Habitat denotes vegetables OBT:001126
T34 1403-1412 Habitat denotes dry foods OBT:001526
T35 1518-1539 Habitat denotes agricultural products OBT:000034
T36 1558-1563 Habitat denotes ozone OBT:000477
T37 1617-1629 Habitat denotes food surface OBT:000902
T38 1690-1694 Habitat denotes food OBT:000094
T39 1803-1808 Habitat denotes ozone OBT:000477
T40 1836-1840 Habitat denotes food OBT:000094