Ozonation: an Evolving Disinfectant Technology for the Food Industry

Abstract

The food processing industry is currently facing challenges in delivering safe, healthy, and high-quality food. Constant monitoring at each step of the supply chain of food is vital to resolve the issue of food contamination. To achieve this aim and to meet consumer prospects, the technologies promoting the concept of clean label food have been widely cherished.Ozonation is one such advanced technology that assists in maintaining food product quality and safety. Its manifold approach and zero-by-product production make it a promising food disinfectant technique. Ozone due to its oxidative property has been widely used in sanitizing, washing, odor removal, water treatment, and in equipment, fruits, vegetable, and meat processing disinfection. Ozonation in foods is done in such a way that no nutritional, sensory, and physicochemical characteristics are altered. In this review, an attempt is made to give an overview of the impact and contribution of ozone as a disinfectant in food processing while comparing it with conventional disinfectants and its overall application in the food industry.

Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties

“…H 2 O 2 is favored as a sanitizer based on its broad target range, effectiveness, and lack of toxic disinfection byproducts. Ozone also acts as an oxidant, similar to H 2 O 2 , showing high reactivity against organic compounds without generating byproducts as encountered with chlorine (Dubey et al., 2022). Through a hydroxyl‐radical process, peroxidation and ozonation can be combined with other techniques such as UV‐C irradiation (Lucas et al., 2010).…”

A determination of rational parameters for drying plant extracts of wild and cultivated plants with antioxidant properties

“…It is scientifically proved, that ozone has antimicrobial effect [10]. The modes of ozonation providing suppression of microbiota in food products were selected according to [11]. Temperature 30-120 DEGREES was selected as the range for drying.…”

Efficient Ozone Evolution Anode of Tantalum Nitride with Cubic Crystal Structure

“…Ozone (O 3 ) is used for various applications, such as virus inactivation, wastewater treatment, and semiconductor cleaning fields, , owing to its useful chemical properties, including spontaneous decomposition to chemically active atomic oxygen (O) and chemically stable, harmless oxygen molecules (O 2 ). Among the various ozone production methods, for example, corona discharge and ultraviolet irradiation, a water electrolysis method is characterized by direct production of high-concentration ozone water, low applied voltage, and simple equipment .…”