21. Basics of Ozone Sanitization and Food Applications

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Ahmed E. Yousef,
  2. Mustafa Vurma and
  3. Luis A. Rodriguez-Romo

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch21

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Yousef, A. E., Vurma, M. and Rodriguez-Romo, L. A. (2010) Basics of Ozone Sanitization and Food Applications, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch21

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Parker Food Science Building, Columbus, OH 43210, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360



  • other nonthermal processes - basics of ozone sanitization and food applications;
  • ozone use interest, in food production and processing - increasing steadily;
  • ozone, a triatomic molecule (O3) - a very reactive form of oxygen;
  • ozone solubility, ozone applications in food industry - involving aqueous ozone;
  • pure mixtures of ozone in oxygen - stable at ambient temperatures, in absence of catalysts and light;
  • ozone, more stable in gaseous - than in aqueous phase;
  • molecular ozone, acting as a dipole - with electrophilic and nucleophilic properties, reacting with organic and inorganic compounds;
  • antimicrobial properties of ozone;
  • bacterial inactivation by ozone;
  • packaging material and food contact surfaces


This chapter contains sections titled:

  • Introduction

  • Ozone Chemistry and Physics

  • Ozone Production

  • Ozone Measurement

  • Antimicrobial Properties of Ozone

  • Ozone and Food Applications

  • Selected Food Applications

  • Combination Treatments

  • Limitations, Safety Considerations, and Regulatory Status

  • References