Year: 2025
Type: article
Abstract: The application of ozone in food processing has recently gained significant importance due to its effectiveness asan antimicrobial agent for both processing and storage of food products. Ozone is now recognized as a safe and potentsanitizer capable of inhibiting microbial growth in food items and on equipment used throughout the food industry. As astrong oxidizing agent, it exhibits broad-spectrum antimicrobial activity against various microorganisms present on foodsurfaces. During cold storage, ozone has been successfully employed to preserve the quality of products such as eggs,fresh fruits and vegetables, fish and seafood, as well as meat and poultry. Moreover, maintaining their nutritional value,visual appeal, and extending their shelf life. In aqueous form, ozone can be applied to disinfect processing equipment,water, and certain food materials, whereas its gaseous form is effective in preserving foods during storage and sanitizingpackaging materials. Therefore, ozone represents a promising tool for the food industry, offering a safer and more effectivealternative to chlorine-based disinfectants.In the present review, the physicochemical properties of ozone, its generation techniques, and its main applicationswithin the food industry are discussed.
Author: Taiseer Mahmoud Abo Bakr
Institution: Alexandria University
Language: English
Subfield: Biotechnology
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W7118935184
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