Ozone Technology in Food Processing and Preservation: Recent Advances, Sustainable Applications, Mechanisms, and Future Perspectives for Enhanced Food Safety

Abstract

Ozone technology has emerged as a promising non-thermal and eco-friendly approach in modern food processing and preservation, driven by increasing consumer demand for safe, minimally processed, and chemical-free foods. Ozone (O₃), a powerful oxidizing agent, exhibits strong antimicrobial activity against a wide range of foodborne pathogens, including bacteria, fungi, and viruses, making it highly effective for decontamination of fruits, vegetables, meat, seafood, grains, and processing environments. The application of ozone in food systems spans multiple domains, including washing and sanitizing of raw materials, disinfection of process water and equipment, odor removal, and surface decontamination. It can be applied in both gaseous and aqueous forms, enabling versatility across different food matrices and processing conditions. Importantly, ozone decomposes rapidly into oxygen without leaving harmful residues, aligning with the principles of green processing and clean-label food production. Ozone treatment has been shown to enhance shelf life while maintaining the sensory, nutritional, and physicochemical quality of food products. It can delay microbial spoilage, inhibit enzymatic browning, and in some cases stimulate beneficial biochemical responses such as increased antioxidant activity. Additionally, its application in post-harvest handling and storage contributes to improved food safety and reduced post-harvest losses. Despite these advantages, the effectiveness of ozone depends on several intrinsic and extrinsic factors, including concentration, exposure time, temperature, humidity, and the nature of the food matrix. Improper application may lead to quality deterioration or oxidative damage, necessitating optimized processing parameters and strict control measures. Overall, ozone technology represents a sustainable and innovative solution for modern food preservation, offering significant potential to replace or complement conventional chemical sanitizers and thermal treatments. Future research is expected to focus on process optimization, integration with other non-thermal technologies, and large-scale industrial implementation to fully harness its benefits for global food safety and security.