BB-rel+ner@ldeleger:BB-rel+ner-10492485 / 94-1854 JSONTXT

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bionlp-ost-19-BB-rel-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
T2 0-1760 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.
T5 0-5 Habitat denotes Ozone
T6 7-9 Habitat denotes O3
T8 87-100 Habitat denotes food industry
T7 87-91 Habitat denotes food
T9 202-207 Habitat denotes ozone
T10 273-286 Habitat denotes food products
T11 288-293 Habitat denotes Ozone
T12 438-451 Geographical denotes United States
T13 453-458 Habitat denotes Ozone
T14 615-620 Habitat denotes ozone
T15 698-707 Phenotype denotes parasites
T16 768-773 Habitat denotes ozone
T17 891-896 Habitat denotes ozone
T18 1011-1020 Habitat denotes additives
T19 1028-1033 Habitat denotes acids
T20 1035-1046 Habitat denotes surfactants
T21 1052-1058 Habitat denotes sugars
T22 1061-1066 Habitat denotes Ozone
T23 1087-1100 Habitat denotes food industry
T24 1087-1091 Habitat denotes food
T25 1142-1157 Habitat denotes product surface
T26 1162-1167 Habitat denotes water
T27 1179-1184 Habitat denotes Ozone
T28 1232-1254 Habitat denotes contaminant microflora
T29 1258-1262 Habitat denotes meat
T30 1264-1271 Habitat denotes poultry
T31 1273-1277 Habitat denotes eggs
T32 1279-1283 Habitat denotes fish
T33 1285-1291 Habitat denotes fruits
T34 1293-1303 Habitat denotes vegetables
T35 1309-1318 Habitat denotes dry foods
T36 1424-1445 Habitat denotes agricultural products
T37 1464-1469 Habitat denotes ozone
T38 1523-1535 Habitat denotes food surface
T39 1596-1600 Habitat denotes food
T40 1709-1714 Habitat denotes ozone
T41 1742-1746 Habitat denotes food