Ozone has been used safely and effectively in water treatment for nine decades and has been approved in the U.S. as GRAS for treatment of bottled water since 1982. Ozone has been applied in the food industry in Europe for decades and, in some cases, for almost a century. Ozone doesn't remain in water so there are no safety concerns about consumption. Ozone is one of the most powerful disinfectants known. Increasing constraints on the use of toxic gases for sterilants or fumigants also makes ozone use more favorable.
Ozone is generated for immediate use.
So, leaks or spills cannot occur with ozone. An onsite ozone generator produces ozone via an electrical discharge. Ozone gas is then mixed with water for washing the food and process equipment. Additional potential applications for ozone in the food industry include increasing the yield of certain crops, protection of raw agricultural commodities during storage and transit, and sanitizing packaging materials used for food storage. While populations increase throughout the world, we are seeing an evolution of new microbiological strains involved in human illnesses.