Data/hora: 05/06/2024 08:15:56

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Ozone: an emerging technology for the seafood industry	
Autores: 	Gonçalves,Alex Augusto.	
Data: 	2009-12-01	
Ano: 	2009	
Palavras-chave: 	Clean technology; Ozone; Seafood.	
Resumo: 	In recent years, increasing attention has been focused on the safety of foods, and in particular on the intervention methods to reduce and eliminate human pathogens from fresh product, especially fresh seafood. Traditional technology utilizes water with or without a sanitizing agent to wash fresh seafood. Chlorine is the most widely used sanitizing agent available for fresh product, but it has a limited effect in killing bacteria on seafood surfaces. An alternative treatment is being sought to improve food safety. Many research and industrial trials are underway to validate the use of ozone in the food industry. This article intends to show a clean technology to be applied in seafood industry and to show that many studies must be done to demonstrate the best concentrations and the best methods of ozone applications in diverse seafood species, so that the governments of all the countries can approve their application in the fishing industry.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600025	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132009000600025	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.52 n.6 2009	
Fonte: 	info:eu-repo/semantics/openAccess