Ozone Use in Food Production
• Ozone (O3) is an inorganic molecule that has been found to be effective in controlling microorganisms of all types, without producing by-products that can be harmful to humans.
• Since the early 1900s, ozone has been used to control microorganisms in waters such as swimming pools, bottled waters, municipal water systems, and soft drinks.
• In the gas phase, ozone has applications in odor and mold control and in the storing and packaging of harvested agricultural products and processed foods.
• Stop Foodborne Illness supports the use of ozone in food processing and for water quality control—it is highly reactive and quickly breaks down into oxygen gas (O2) without any byproducts—making it safe for all consumers. As with all end process steps, Stop does not support ozone in lieu of strong food safety practices, but as an additional food safety measure.