摘要：Ozone is a powerful antimicrobial agent that has numerous potential applications in the food industry. High reactivity, spontaneous decomposition without residues in the medium make ozone safety in food products. The effect of ozone, in the gaseous or aqueous phases on microorganisms was determined by various researchers. Short application time at relatively low ozone concentration is sufficient to inactivate bacteria, molds, yeasts and viruses. Susceptibility of microorganisms to ozone varies with the physiological properties such as temperature, pH, humidity, etc. Ozone applications in food industry are mostly related to decontamination of food products (vegetables, fruits, dry foods, meet, etc.) surface and water treatment. The gaseous phase is being used in detoxification of mycotoxins. Excessive use of ozone may cause discoloration and deterioration of food flavor.
