01600naa a2200181 a 450000100080000000500110000800800410001902400610006010000220012124500810014326000090022452009490023365000200118270000240120270000200122670000200124677301520126621603772024-12-07       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/B978-0-323-90044-7.00013-6.2DOI1 aFREITAS-SILVA, O.  aCurrent development in ozone-based food preservation.h[electronic resource]  c2023  aOzone is the triatomic form of oxygen (O3), considered a strong antimicrobial agent with numerous applications in the food industry. It stands out for its high oxidation potential. Its commercial production is carried out by the electrical discharge process, also called the corona process and its application can be carried out either in aqueous or gaseous form. Ozone has been used for decades in many countries and is recognized as safe for food industry applications. Tested by several research groups, ozone proved to be effective in minimizing problems related to food contamination against most microorganisms, acting in the decontamination of the product surface, water treatment, and degradation of pesticide residues. This chapter provides a multidisciplinary view of the state of the art on aspects of ozonation applied in the food industry, addresses regulatory and food safety issues, advantages, and limitations of the technology.  aFood technology1 aCOLEHO, C. C. DE S.1 aTROMBETE, F. M.1 aSOUZA, A. M. de  tIn: JAISAL. A. K.; SHANKAR, S. Food packaging and preservation: Antimicrobial materials and tecnologies. Academic Press, 2023. Cap. 13, p. 235-258.