![References
1. Rice, R.G. (2002). Applications of ozone for industrial wastewater treatment - a
review. Ozone: Science & Engineering, 24(1), pp.47–62.
2. Khadre, M.A., Yousef, A.E. and Kim, J.G. (2001). Microbiological aspects of
ozone applications in food: a review. Journal of Food Science, 66(9), pp.1242–
1252.
3. Restaino, L., Frampton, E.W., Hemphill, J.B. and Palnikar, P. (1995). Efficacy of
ozonated water against various food-related microorganisms. Applied and
Environmental Microbiology, 61(9), pp.3471–3475.
4. U.S. Food and Drug Administration (FDA) (2001). GRAS Notice for ozone used
as an antimicrobial agent. [online] Available at: https://www.fda.gov [Accessed
13 May 2025].
5. Food and Agriculture Organization (FAO) and World Health Organization
(WHO) (2008). Benefits and risks of the use of ozone in food processing. [online]
Available at: http://www.fao.org [Accessed 13 May 2025].
6. Gupta, S. and Tiwari, B.K. (2020). Ozone treatment in food processing:
potential benefits and limitations. Trends in Food Science & Technology, 99,
pp.267–281.
7. Ölmez, H. and Akbas, M.Y. (2009). Optimization of ozone treatment of fresh-cut
green leaf lettuce. Journal of Food Engineering, 90(4), pp.487–494.
8. Moore, G. and Griffith, C. (2002). A comparison of surface sampling methods
for detecting coliforms on food contact surfaces. Food Microbiology, 19(1),
pp.65–73.
9. Agarwal, A., Sharma, A., and Saxena, S. (2006). Ozone disinfection in food
industry: a review. International Journal of Food Microbiology, 109(1-2), pp.1–9.
10. Ozone Solutions (2024). Ozone Applications in the Food Industry. [online]
Available at: https://www.ozonesolutions.com [Accessed 13 May 2025].
11. Oxidation Technologies (2023). Global Regulations on Ozone in Food
Processing. [online] Available at: https://www.oxidationtech.com [Accessed 13
May 2025].
12. Food Safety Magazine (2021). Recent Ozone Applications in Food Processing
and Sanitation. [online] Available at: https://www.food-safety.com [Accessed 13
May 2025].
13. Wang, L., Hu, C., Shao, L., Zhang, C., Xu, Y., Wang, Y. and Ma, X., 2020. Mechanisms of ozone-induced
antimicrobial activity against Escherichia coli and Staphylococcus aureus: role of membrane damage and
oxidative stress. Analytical and Bioanalytical Chemistry, 412(29), pp.7291–7304. [online] Available at:
https://link.springer.com/article/10.1007/s00216-020-02810-6 [Accessed 13 May 2025].](https://image.slidesharecdn.com/ozoneinfoodprocessingpresentation-250522094044-596d65c4/75/Ozone_in_Food_Processing_Presentation-pptx-13-2048.jpg)
Ozone_in_Food_Processing_Presentation.pptx
- 1. Szeged University Food ScienceTechnology and Engineering Subject : Alternative Food processing technologies OZONE SAED HABIB ELYAS
- 3. 1. What isOzone? • Ozone (O₃) is a triatomic molecule of three oxygen atoms. • Powerful oxidizing agent, stronger than chlorine. • Chemical formula: O₃ • Nature: Unstable gas; decomposes to O₂ • Oxidation potential: 2.07 V (higher than chlorine)(it’s like having strong pulling power to take electrons away from other molecules.)
- 4. 2. Mechanism ofAction • Oxidizes cell walls of microorganisms. • Disrupts cellular structures, leading to inactivation. • Targets: Cell membranes, enzymes, nucleic acids. • Reactivity: Non-selective, reacts with organic matter.
- 5. 🔹 Ozone isused in food processing environments, especially in water-based systems. 🔹 Ozone breaks down into reactive oxygen species (ROS) like hydroxyl radicals and superoxide, which penetrate the bacterial cell. 🔹 Inside the cell, these ROS cause major damage: proteins are oxidized and clump together, enzymes are inactivated, and DNA is damaged beyond repair. 🔹 The bacteria's natural defenses, like the SOD enzyme, are overwhelmed. 🔹 As a result, the bacteria can’t function, replicate, or survive.
- 6. 3. Applications inFood Processing • a. Surface Decontamination: Fruits, vegetables, meat, seafood. • b. Water Treatment: Disinfection, pesticide removal. • c. Storage Atmosphere: Shelf life extension, mold control. • d. Food Contact Surfaces: Equipment and surface sanitization.
- 7. 4. Benefits ofUsing Ozone • Broad-spectrum antimicrobial. • No chemical residue; decomposes to oxygen. • Environmentally friendly; no harmful byproducts. • Effective in gas and aqueous forms. • GRAS approved by FDA (2001).
- 8. 5. Limitations andChallenges • Instability: Must be generated on-site. • Corrosiveness: Potential equipment damage. • Health hazard: Toxic at high concentrations. • Limited penetration: Less effective on soiled surfaces.
- 9. 6. Ozone vs.Traditional Disinfectants • Property | Ozone | Chlorine | UV Light • Residue | None | Yes | None • Oxidizing potential | Very high | Moderate | Moderate • Microbial range | Broad | Broad | Limited to line of sight • Environmental impact | Low | Moderate to High | Low
- 10. 7. Regulatory Status •USA (FDA, 2001): Approved for direct use in food. • EU: Allowed in some sectors (e.g., bottled water). • Canada and Japan: Approved in specific applications.
- 11. 8. Examples ofUse in Industry • Fruit processors: Washing apples, grapes, berries. • Meat plants: Ozone mist or rinse for carcasses. • Seafood: Ozonated ice for freshness. • Beverage industry: Sanitizing bottling lines and water.
- 12. 9. Conclusion • Highlyeffective, residue-free, eco-friendly disinfectant. • Ideal for disinfection, shelf-life extension, food safety. • Requires careful handling due to instability and hazards.
- 13. References 1. Rice, R.G.(2002). Applications of ozone for industrial wastewater treatment - a review. Ozone: Science & Engineering, 24(1), pp.47–62. 2. Khadre, M.A., Yousef, A.E. and Kim, J.G. (2001). Microbiological aspects of ozone applications in food: a review. Journal of Food Science, 66(9), pp.1242– 1252. 3. Restaino, L., Frampton, E.W., Hemphill, J.B. and Palnikar, P. (1995). Efficacy of ozonated water against various food-related microorganisms. Applied and Environmental Microbiology, 61(9), pp.3471–3475. 4. U.S. Food and Drug Administration (FDA) (2001). GRAS Notice for ozone used as an antimicrobial agent. [online] Available at: https://www.fda.gov [Accessed 13 May 2025]. 5. Food and Agriculture Organization (FAO) and World Health Organization (WHO) (2008). Benefits and risks of the use of ozone in food processing. [online] Available at: http://www.fao.org [Accessed 13 May 2025]. 6. Gupta, S. and Tiwari, B.K. (2020). Ozone treatment in food processing: potential benefits and limitations. Trends in Food Science & Technology, 99, pp.267–281. 7. Ölmez, H. and Akbas, M.Y. (2009). Optimization of ozone treatment of fresh-cut green leaf lettuce. Journal of Food Engineering, 90(4), pp.487–494. 8. Moore, G. and Griffith, C. (2002). A comparison of surface sampling methods for detecting coliforms on food contact surfaces. Food Microbiology, 19(1), pp.65–73. 9. Agarwal, A., Sharma, A., and Saxena, S. (2006). Ozone disinfection in food industry: a review. International Journal of Food Microbiology, 109(1-2), pp.1–9. 10. Ozone Solutions (2024). Ozone Applications in the Food Industry. [online] Available at: https://www.ozonesolutions.com [Accessed 13 May 2025]. 11. Oxidation Technologies (2023). Global Regulations on Ozone in Food Processing. [online] Available at: https://www.oxidationtech.com [Accessed 13 May 2025]. 12. Food Safety Magazine (2021). Recent Ozone Applications in Food Processing and Sanitation. [online] Available at: https://www.food-safety.com [Accessed 13 May 2025]. 13. Wang, L., Hu, C., Shao, L., Zhang, C., Xu, Y., Wang, Y. and Ma, X., 2020. Mechanisms of ozone-induced antimicrobial activity against Escherichia coli and Staphylococcus aureus: role of membrane damage and oxidative stress. Analytical and Bioanalytical Chemistry, 412(29), pp.7291–7304. [online] Available at: https://link.springer.com/article/10.1007/s00216-020-02810-6 [Accessed 13 May 2025].
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