A Review on Application of Ozone in the Food Processing and Packaging

Abstract

The use of ozone in the processing of foods has recently come to the forefront as an anti-microbial agent for food treatment, storage and processing. Ozone is now being used as a safe, powerful disinfectant to control biological growth of unwanted organisms in products and equipment used in the food and beverage industries. In liquid solution, ozone can be used to disinfect equipment, process water, and some food products. In gaseous form, ozone helps sanitize and assist in the preservation of certain food products, and is also used to sanitize food packaging materials. Some products currently being preserved with ozone include eggs during cold storage, fresh fruits and vegetables, and fresh fish. In the agriculture industry ozone is being used for disinfection. Another important application is the use of ozone as an alternative to methyl bromide as a fumigant to control insect infestations in stored food, grains and other agricultural products. It is also being used as a general soil fumigant/sterilant in drip irrigation systems. In this review, present status of ozone application in food industry was discussed.