Ozone: A potent disinfectant for application in food industry - An overview

With the emergence of new microbial strains like Listeria, virulent E. coli, assorted viruses and accumulation of toxic chemicals in environment increased attention has been given to the safe use of sanitizers, bleaching agents, pesticides, etc., in industrial processing. The food industry, in particular, is in search of disinfectants that are effective against pathogens and are safe to use in specific applications. Ozone (O-3), is effective against majority of microorganisms tested and its applications in the food industry are related to decontamination of product surface and water treatment. Ozone has been used with success to inactivate contaminant microflora on meat, fruits, vegetables, and dry foods. Excessive use of ozone, however, may cause oxidation of some ingredients on food surface. Additional research is needed to optimize its use in food applications. The paper reviews the various aspects of ozone as a disinfectant for different applications in food industry.