Is ozone used for the treatment of food?
Athena Papa, United Kingdom Ozone (O3) is a strong antimicrobial agent with several potential applications in the food industry. Its high reactivity, penetrability, and natural decomposition to a harmless product (O2) make ozone a practical disinfectant for ensuring the microbiological safety of food products without leaving chemical residues. The gas is useful in reducing levels of some mycotoxins and pesticide residues from some agricultural products. The potential benefit of ozone use in the food industry lies within the fact that ozone is 52% stronger than chlorine (another frequently used antimicrobial agent) and has been shown to be effective over a much wider spectrum of microorganisms than chlorine or other disinfectants. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria, moulds, yeasts, parasites and viruses. Ozone is used in the food industry mostly for decontamination of product surfaces and for water treatment. Ozone has bee
