bionlp-ost-19-BB-rel-ner-train  

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

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Id Subject Object Predicate Lexical cue
T1 0-93 Title denotes Application of ozone for enhancing the microbiological safety and quality of foods: a review.
T3 15-20 Habitat denotes ozone
T4 77-82 Habitat denotes foods
T5 94-99 Habitat denotes Ozone
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.
T6 101-103 Habitat denotes O3
T7 181-185 Habitat denotes food
T8 181-194 Habitat denotes food industry
T9 296-301 Habitat denotes ozone
T10 367-380 Habitat denotes food products
T11 382-387 Habitat denotes Ozone
T12 532-545 Geographical denotes United States
T13 547-552 Habitat denotes Ozone
T14 709-714 Habitat denotes ozone
T15 792-801 Phenotype denotes parasites
T16 862-867 Habitat denotes ozone
T17 985-990 Habitat denotes ozone
T18 1105-1114 Habitat denotes additives
T19 1122-1127 Habitat denotes acids
T20 1129-1140 Habitat denotes surfactants
T21 1146-1152 Habitat denotes sugars
T22 1155-1160 Habitat denotes Ozone
T24 1181-1185 Habitat denotes food
T23 1181-1194 Habitat denotes food industry
T25 1236-1251 Habitat denotes product surface
T26 1256-1261 Habitat denotes water
T27 1273-1278 Habitat denotes Ozone
T28 1326-1348 Habitat denotes contaminant microflora
T29 1352-1356 Habitat denotes meat
T30 1358-1365 Habitat denotes poultry
T31 1367-1371 Habitat denotes eggs
T32 1373-1377 Habitat denotes fish
T33 1379-1385 Habitat denotes fruits
T34 1387-1397 Habitat denotes vegetables
T35 1403-1412 Habitat denotes dry foods
T36 1518-1539 Habitat denotes agricultural products
T37 1558-1563 Habitat denotes ozone
T38 1617-1629 Habitat denotes food surface
T39 1690-1694 Habitat denotes food
T40 1803-1808 Habitat denotes ozone
T41 1836-1840 Habitat denotes food