Abstract:

In recent years, different methods, such as radiation and ozone applications, have been applied to ensure food microbial safety. Usually, ozon applications that allow microorganism inhibition in a broad spectrum with a shorter contact time in low concentrations can be successfully applied in the food industry. High reactivity makes the use of ozon in food reliable because it does not leave harmful compounds in the environment by its own breakdown. Ozone has been used in the food industry in many countries over the past decade, especially recently, because it has been recognized as GRAS (generally reliable). Ozone is commonly used in the disinfection of drinking water, in the washing of red, white and seafood, in the control of the warehouse atmosphere, in the disinfection of food equipment. In this collection, we discuss the production of ozon, uses, advantages and disadvantages and applications in the food industry.

Keywords: