Ozone sterilization is safe, leaves no residue, and is environmentally friendly. These advantages make it widely used in the food industry.
1. Workshop Sterilization & Surface & Cold Storage Disinfection
Ozone is a broad-spectrum disinfectant that works 300–600 times faster than chlorine. It quickly kills bacteria, viruses, molds, and spores—including E. coli, Salmonella, Staphylococcus aureus, and Aspergillus niger.
Compared to common chemical disinfectants, ozone is as effective as peracetic acid and stronger than formaldehyde, chlorine dioxide, or potassium permanganate. Unlike chemicals, it leaves no residue.
Ozone also outperforms UV light: it reaches every corner of a room and works much faster. At safe concentrations, ozone can maintain clean air in production areas continuously, overcoming the limitation of UV lamps which cannot be used when people are present.
Ozone helps extend the freshness of fruits and vegetables. It slows down the natural production of ethylene, a gas that causes ripening, by affecting key enzymes involved in its synthesis. Ozone also helps maintain firmness by reducing the breakdown of cell walls and pectin, delaying softening and spoilage
3.Disinfection of Equipment & Work-wear
In food processing, beverage, and pharmaceutical industries, clean work-wear and tools are essential. Unlike UV light, which only disinfects surfaces it directly touches, ozone penetrates fabrics and complex shapes thoroughly. Ozone treatment offers a simple, effective, and economical way to disinfect work-wear and production tools.
4.Removal of Pesticide Residues
Common methods like rinsing with water remove only about 10% of pesticide residues, and detergent washing can lead to secondary pollution. Research shows that ozone breaks down pesticide chemical bonds effectively. Soaking vegetables in ozonated water for 10 minutes can remove up to 95% of pesticide residues safely and efficiently.
5.Decolorization and Bleaching
Ozone serves as a strong yet clean bleaching agent in food processing. In sugar production, it can replace sulfur dioxide—avoiding sulfur residues—while achieving the desired color removal. Ozone is also effective in bleaching whey protein, offering results similar to hydrogen peroxide but without affecting flavor.
From the perspective of food safety, due to the low concentration and easy decomposition of ozone sterilization, there is no residual contamination on the surface of food, so it will not have a negative impact on food quality.
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