Ozone Processing of Foods

Ozone has emerged as a promising non-thermal technology in food processing, driven by increasing consumer demand for green food additives and stringent regulatory requirements. Recognized for its strong oxidizing properties, ozone effectively inactivates microorganisms, degrades pesticide residues, and eliminates mycotoxins, thereby enhancing food safety and extending shelf life. This chapter provides a comprehensive overview of ozone processing in the food industry, detailing its generation through ultraviolet radiation and corona discharge. The applications of ozone span a wide range of food categories, including fresh produce, meat, poultry, seafood, eggs, cereals, pulses, and spices. Additionally, ozone plays a critical role in water decontamination, odour removal, and sanitization of food contact surfaces, processing equipment, and packaging materials. The integration of ozone treatment in novel food processing sectors, such as beverages and overall manufacturing environments, further highlights its versatility. A key advantage of ozone treatment is its ability to preserve the physicochemical, nutritional, and sensory attributes of food while ensuring microbial safety. However, challenges such as concentration optimization, exposure duration, and regulatory considerations remain critical to its widespread adoption. This chapter bridges scientific principles with industrial applications, offering valuable insights for food scientists, researchers, and industry professionals. By leveraging ozone-based processing, the food sector can enhance product safety, quality, and sustainability, positioning ozone as a key technology in modern food preservation and sanitation.