{"id":12855,"date":"2021-08-31T19:08:06","date_gmt":"2021-08-31T11:08:06","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=12855"},"modified":"2023-07-03T18:22:32","modified_gmt":"2023-07-03T10:22:32","slug":"the-importance-of-ozone-in-food-processing","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/the-importance-of-ozone-in-food-processing\/","title":{"rendered":"The Importance Of Ozone In Food Processing"},"content":{"rendered":"\n
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For the most us, whenever we hear the word “ozone”, what immediately comes to mind is the ozone layer, which protects us from the harmful Ultraviolet (UV) radiation from the sun\u2014 and not the ozone (O\u2083) that is used in food processing. While not known to many, the use of zone in food processing is not exactly a novel technology. In fact, its history can be traced back in the late 17th century in Europe. <\/p>\n\n\n\n

It was when German scientist Christian Friedrich Sch\u00f6nbein discovered ozone in 1839<\/a>. Then a series of studies followed to prove its effectiveness against a wide range of microorganisms. In 1893, the Netherlands first used ozone full-scale for drinking water. Other European countries followed: France built the first municipal ozone plant for drinking water in 1906, and Germany employed ozone to preserve meat in 1909. America started using ozone technology in the early 20th century. In 1942, the United States started using ozone as an oxidizing agent in egg-storage rooms and in cheese-storage facilities.<\/p>\n\n\n\n

In recent years, the interest in the use of ozone in food processing has grown significantly. This is due to several observable reasons. First, is the call from consumers for clean, fresh, healthy, and safe food products. Second, is that ozone is more environmentally-friendly than its counterparts. It eliminates chemical residues\u2014 the excess ozone decomposes very quickly, producing oxygen and therefore leaves no residues. And lastly, regulatory bodies,the Food and Drug Administration (FDA), in particular, view ozone as a safe component in food processing\u2014 from direct contact surfaces to fruits, vegetables, and meats<\/p>\n\n\n\n

Before discussing further, let’s define what ozone is first.<\/p>\n\n\n\n

Let’s dive right in.<\/p>\n\n\n\n

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Table of Contents<\/p>\n