Ozone Technology in Food preservation

Nowadays food spoilage is one of the biggest problems in food industry due to the biological reactions among microorganisms. Food preservation technology based on ozone reduces these biochemical reactions. Ozone is a strong disinfecting gas that used for preservation. The ozone gas has a powerful antimicrobial activity against viruses, bacteria, mold and fungi to protect food from decay. Ozone technology gets a lot of attention as it has no residues in the food products and there is no need for removing this gas. Also this method extends foods’ shelf life which is the main concern for food producers and food industry needs a safe and green technology. This paper reviews the application of ozone in various foodstuffs in relation to their physiochemical and microbial properties

Keywords:

Food , preservation , ozone , Fruit , Vegetables , Meat