Ozone, when used correctly in food processing, is generally recognized as safe (GRAS). It's a powerful oxidizer used to reduce bacterial levels, improve water quality, and enhance food safety. However, it's crucial to understand that direct consumption of ozone gas is dangerous.
Ozone's Role in Food Safety
Ozone's safety in food applications stems from its ability to rapidly decompose into oxygen, leaving minimal to no harmful residues. This makes it an attractive alternative to traditional chemical sanitizers. Multiple sources confirm that ozone is a safe and effective method for:
- Disinfecting food contact surfaces and processing equipment: Ozone effectively eliminates bacteria and microbes, acting as a safer, environmentally friendly alternative to harsh chemicals. (Absolute Ozone, Ozone Safe Food Technologies)
- Improving the shelf life of food: By reducing microbial growth, ozone extends the freshness and quality of produce. (The Use of Ozone Technology to Control Microorganism Growth, Ozone based food preservation)
- Washing fruits and vegetables: Ozone is highly effective in killing bacteria and microbes, far exceeding chlorine's efficacy. (Ozone Ozone Food Safety Applications)
- Treating powdered food ingredients: Ozone effectively disinfects powdered ingredients while maintaining food safety. (Ozone Treatments for Preserving Fresh Vegetables Quality)
Important Note: While ozone is GRAS for food processing, it is a toxic gas and should never be consumed directly. Its use is confined to specialized equipment and processes within controlled environments. Misuse can be hazardous. (Ozone Generators that are Sold as Air Cleaners, Any issues with using an Ozone Generator in my pantry?)
Conclusion
Ozone's role in food safety is primarily as a powerful and effective sanitizer and disinfectant within controlled industrial settings. It is not meant for direct consumption.
