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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #333360

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Ozone processing of foods and beverages

Author
item Mchugh, Tara

Submitted to: Food Technology
Publication Type: Other
Publication Acceptance Date: 10/10/2015
Publication Date: 11/1/2015
Citation: McHugh, T.H. 2015. Ozone processing of foods and beverages. Food Technology. 69(11):72-74.

Interpretive Summary:

Technical Abstract: Ozone has a long history of use as a disinfectant in food and beverage processing. In the United States, the application of ozone to disinfect bottled water was approved as Generally Recognized As Safe (GRAS) in 1982. Later it was approved as a sanitizing agent for bottled water treatment lines. Ozone processing of foods has been allowed in Australia, France, Japan, and other countries for some time. Yet application of ozone for direct contact on foods was not approved as GRAS by the U.S. Food and Drug Administration (FDA) until June 2001 under the FDA Final Rule 21 CFR Part 173.336. Later that year the U.S. Dept. of Agriculture’s Food Safety Inspection Service approved ozone for use on meat and poultry products. Since then many commercial systems have been installed. These systems use ozone as an antimicrobial agent for direct contact with many types of foods. Ozone is also listed in the National Organic Program final rule, which permits its use in processed products labeled as organic or made with organic. This month’s column will provide an overview of ozone processing in the food industry.