Role of ozone in modern food preservation: A review

Abstract:

Food preservation has been practiced for centuries to prevent spoilage and ensure food availability. Initially people relied on traditional preservation methods and eventually modern methods evolved over time. These technologies lead to high energy consumption, chemical residue concerns and increasing consumer demand for minimally processed foods. To meet these requirements of fresh, safe minimally processed food, several emerging technologies have arisen, among that ozone technology is one such emerging food preservation method. It is highly unstable, ecofriendly and highly reactive gas generated commercially either by corona discharge or ultraviolet (photochemical) radiation. It is an emerging non thermal food preservation technique used in aqueous or gaseous form to inactivate microorganism approved by United States Food and Drug Administration (USFDA) in the year 2001 as Generally Recognized as Safe (GRAS). Ozone exhibits broad spectrum of inactivation of microorganism by direct and indirect oxidation. Ozone has been used in food processing sector like extension of shelf life in fresh produce, cereals and grain silo fumigation, meat surface decontamination, destructing food borne pathogens. In future ozone can be used as hurdle technology which holds vast application in food sector.