In 1997, an expert panel of scientists credentialed in food manufacturing, microbiology, nutrition, toxicology and pharmacology extended ozone's GRAS status for use in food processing. A petition to the FDA to accept the recommendation of the panel is pending. Except for water purification, ozone has received little commercial use as a sterilant because it is highly unstable and within minutes of formation reverts to molecular oxygen with complete loss of anti-microbial activity. There is no opportunity for leaks or spills during shipment or storage. Newly generated ozone is pumped into a closed, stainless steel treatment vessel containing the material to be treated.
Exposure is continued for a time sufficient to sterilize the materials within the vessel.
Excess ozone is then pumped from the treatment vessel and converted back to oxygen before release to the atmosphere. Trace amounts of ozone remaining within the treated materials also revert to atmospheric oxygen within minutes leaving absolutely no residue. In fact, the only detectable difference in treated materials is the absence of microbial contamination and insect infestation. Preferred By Informed Consumers A test market survey conducted in 1998 by an independent market research firm found that informed consumers prefer ozone as a food sterilant. Subsequently they were asked which method they would prefer for food treatment.