Ozone and Food Processing
Nowadays, the food industries require innovative processing technologies in order to satisfy consumer demand for fresher and safer ready-to-eat foods. Such technologies include ozone as a powerful disinfectant, which may justify expectations of industry, receive approvals of regulatory authorities and acceptation of consumers. O3 is a potent antimicrobial agent of widespread application with an active and efficient effect against bacteria, fungi, viruses, protozoa and spores of bacteria and fungi. Ozone is especially suited for the food industry because its excessive amounts decay spontaneously and rapidly generating oxide without leaving residue in food products. This disinfection agent at relatively low concentrations has an active effect on all forms of microorganisms.

Possible uses of ozone in food production:
• Fruit and vegetable washing.
• Meat and poultry processing.
• Seafood and fish processing.
• Food storage.
• Reduction of microbiological contamination in ambient air.

Ozone is a potent disinfectant with good prospects for application in modern food industries. This disinfectant has an efficient effect on a wide range of microorganisms, and is friendly to environment. Ozone stability and effectiveness provides attractive cost efficiency solutions for the industry, which is under the burden of increasing power costs.