Ozone for Food

Ozone for food

The primary benefit of ozone in food processing is its ability to control microorganisms of all types, including storage microorganisms. Consequently, the shelf life of many food products can be increased, sometimes by simply washing the foods in water containing ozone (fresh cut salad mixtures, apples for candying, strawberries, blueberries, etc). Addition of ozone does not add potentially toxic residues to the food products which it contacts.


Fruits and Vegetables


Ozone can reduce contamination on food and increase storage life.  The age-enhancing hormone ethylene is instantly destroyed.  This reduces spoiling and keeps the food looking fresh. Foods are exposed to pathogenic bateria, antibiotics, growth hormones and pesticides in the process of growing and packaging.At retailers, where foods are purchased, are exposed to bacteria from the hands of vendors and customers.When fruits, vegetables,seafood and meat are placed in ozonated water,surface bacterium is killed.Harmful pesticides and herbicides are rendered useless, making foods safer to eat.





The poultry processing industry is a large volume consumer of water. The potential for reuse of poultry processing water represents an attractive economic benefit to the