The Oxygen atoms from Ozone readily bonds and oxidizes to infectious microbes such as viruses, bacteria, fungus, prions, etc. This bond causes the organism’s cell walls and viral coats to rupture, leading to rapid destruction of the microbes.
Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits and vegetables. Promising results have been revealed in solving the problems of the food industry like mycotoxin and pesticide residues by ozone application. Spontaneous decomposition without forming hazardous residues in the treatment medium makes ozone safe in food applications. If improperly used, ozone can cause some deleterious effects on products, such as losses in sensory quality. Treatment conditions should be specifically determined for all kinds of products for effective and safe use of ozone.
