11. Ozone in Food Preservation

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Bülent Zorlugenç and
  2. Feyza Kıroğlu Zorlugenç

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch11

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Zorlugenç, B. and Zorlugenç, F. K. (2012) Ozone in Food Preservation, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch11

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Çukurova University, Adana, Turkey

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • food-processing technology;
  • food safety;
  • microbial inactivation;
  • microorganism;
  • mycotoxin degradation;
  • ozone;
  • ozone application;
  • pesticide degradation;
  • toxicity


Ozone is a triatomic form of oxygen. It is an unstable compound and decomposes to molecular oxygen spontaneously without leaving a toxic residue. Lack of toxic residues makes ozone a favorable sanitizer. Ozone has been used since the late nineteenth century to purify water. Ozone as a disinfectant is declared to be generally recognized-as-safe (GRAS) for food application in 1997. Since that time, interest in developing ozone applications in the food industry has increased. Ozone can be applied to food products as a gas or it can be dissolved in water using certain bubbling techniques. It has been used for process water sterilization and recycling, inactivation of bacterial growth, prevention of fungal decay, washing and storage of fruits and vegetables, reducing microbial populations on stainless steel surfaces, control of storage pests, destruction of pesticides and chemical residues, and control of microorganisms on poultry and meat products.