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      Microbiological Aspects of Ozone Applications in Food: A Review

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      Journal of Food Science
      Wiley-Blackwell

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          Most cited references15

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          Decomposition of ozone in water in the presence of organic solutes acting as promoters and inhibitors of radical chain reactions

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            Ozone-induced damage of Escherichia coli K-12.

            Escherichia coli K-12 transformed with pA-CYC184 plasmid DNA was exposed to ozone (O3) in aqueous solution. The damage to the membrane, protein, plasmid DNA, and cell survival were investigated. Cell viability was unaffected by short-term O3 exposure (1-5 min) but membrane permeability was compromised as indicated by protein and nucleic acid leakage and lipid oxidation. The intracellular components, protein and DNA, remained intact. With longer durations of O3 exposure (up to 30 min) cell viability decreased with a more significant increase in lipid oxidation and protein and nucleic acid leakage. The proteins leaking out were further oxidized by O3. The total intracellular proteins run on sodium dodecyl sulfate/polyacrylamide gel electrophoresis, and plasmid DNA run on agarose gel, showed progressive degradation corresponding to the decrease in cell viability. The data indicate that membrane components are the primary targets of O3 damage with subsequent reactions involving the intracellular components, protein and DNA.
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              Ozone and Human Blood

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                Author and article information

                Journal
                Journal of Food Science
                J Food Science
                Wiley-Blackwell
                0022-1147
                1750-3841
                November 2001
                November 2001
                : 66
                : 9
                : 1242-1252
                Article
                10.1111/j.1365-2621.2001.tb15196.x
                d480ad27-ebe2-4973-a1d4-c66a4bf41c56
                © 2001

                http://doi.wiley.com/10.1002/tdm_license_1.1

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