Produce Research

Ozone may stop bacteria on produce better than food irradiation, washing
Ozone can replace traditional sanitizing agents such as chlorine and provide other benefits in the washing, sanitizing, and storage of produce. (PDF - 15kb)
Use of Ozone to Improve the Safety of Fresh Fruits and Vegetables
Ozone, the gas that protects the Earth from ultraviolet radiation, may soon give U.S. food shoppers better protection from harmful bacteria. Retailers could sanitize fruits and vegetables by exposing them to ozone before they go on sale. (PDF - 90kb)
Basics of Ozone Applications for Postharvest Treatment of Vegetables
Ozone has been evaluated for postharvest disease control and other storage uses for many years. Commercial use includes apples, cherries, carrots, onions, and potatoes.

Seafood Research

The Use of Ozone as a Disinfectant in Fish Hatcheries and Fish Farms
An ideal method of disinfecting water is by ozonation in a contact tank prior to use. Ozone is a very powerful bactericide and viricide and, unlike other agents, it leaves no undesirable residues. The latest available advanced ozone technology, which will enhance efficiency and be environmentally beneficial, now lies within the reach of all operators. (PDF - 14kb)
Researchers Find New Use for Ozone for Seafood
In a study supported by the North Carolina Fishery Resource Grant Program (FRG), scientists found that ozone reduces the population of common spoilage bacteria in seafood processing facilities.
Ozone Better Than Chlorine In Catfish Processing
Ozone, the unstable form of oxygen created by lightning bolts during a thunderstorm, also has the capacity to be harnessed in making catfish processing plants cleaner and in doubling the shelf life of catfish.
Ozonated Water on Knife Dips, Hard Surface Sanitation and Meat Cuts
The goal of this analysis was to determine the effectiveness of ozonated water as a hard surface sanitizer, knife dip sanitizer, and microbial reducer on meat cuts.

Wastewater Research

Wastewater Reduction and Recycling in Food Processing Operations
The food processing industry seeks cost-effective reduction and recycling technologies for food processing wastewaters. These technologies include both source reduction options and treatment options. (PDF - 49kb)
Ozone in BOD Treatment and as Flocculating Agent
This study was conducted at a Fortune 500 poultry processing plant. The results of this study showed a reduction in total phosphates by 14%. Additionally, ozone was able to flocculate the suspended solids allowing them to be removed by a carbon filter. (PDF - 2kb)
Ozonation of Swine Manure Wastes
The results of this study demonstrate clearly that at the pH values studied, ozonation is effective for the elimination of the malodors associated with stored swine slurry and for killing potentially pathogenic bacteria, without increasing the concentrations of major pollutants of current concern, and without oxidizing ammonia, which is a major plant nutrient. (PDF - 5kb)
Applications of Ozonation and Membrane Treatment in Poultry Processing
Included in this study are techniques to reuse chiller water for poultry processing as well as the benefits of using ozone. (PDF - 794kb)

Water Purification Research

Analysis - Ozone in Drinking Water Treatment
Details the use of ozone in treating drinking water.

Government Approvals





Protection Agency


Food and Drug

United States
Dept of Agriculture

Food Safety
Information Services

National Organics
Program– Div of USDA

Occupational Safety
& Health Admin

Hazardous Analysis
Critical Control Point
Div of FDA

Canadian Food
Inspection Agency