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Microbiological Aspects of Ozone Applications in Food: A Review
M.A. Khadre, A. E. Yousef,
J.-G. Kim (2001)
Journal of Food Science
Volume 66 Issue 9 Page 1242-1252, November 2001
Summary
Ozone is a powerful antimicrobial agent that is suitable for
application in food in the gaseous and aqueous states. Molecular
ozone or its decomposition products (for example, hydroxyl radical)
inactivate microorganisms rapidly by reacting with intracellular
enzymes, nucleic material and components of their cell envelope,
spore coats, or viral capsids. Combination of ozone with appropriate
initiators (for example, UV or H2O2) results in advanced oxidation
processes (AOPs) that are potentially effective against the most
resistant microorganisms; however, applications of AOPs in food are
yet to be developed. When applied to food, ozone is generated
on-site and it decomposes quickly, leaving no residues. Ozone is
suitable for decontaminating produce, equipment, food-contact
surfaces, and processing environment.
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