Ozone for Use in Food Applications

This article reviews the regulatory approval and application of ozone as an antimicrobial agent in the food industry. It discusses the U.S. Food and Drug Administration (FDA) approval of ozone for the treatment, storage, and processing of foods in both gaseous and aqueous phases, as well as subsequent approval for use with meat and poultry products. The paper examines the scientific and regulatory developments that led to ozone’s acceptance in food processing and outlines best practices for evaluating ozone treatment conditions. The findings highlight ozone’s effectiveness as a powerful antimicrobial technology that can enhance food safety, extend shelf life, and support modern food processing operations when applied according to good manufacturing practices.