Ozone in Food Processing

Book Preface

Interest in ozone has expanded in recent years in response to consumer demands for ‘greener’ food additives, regulatory approval and the increasing acceptance that ozone is an environmentally friendly technology. The multifunctionality of ozone makes it a promising food processing agent. Excess ozone autodecomposes rapidly to produce oxygen and thus leaves no residues in foods from its decomposition. In particular, the US Food and Drug Administration (FDA)’s rulings on ozone usage in food have resulted in increased interest in potential food applications worldwide. Ozone as an oxidant is used in water treatment, sanitising, washing and disinfection of equipment, odour removal, and fruit, vegetable, meat and seafood processing.