THE ROLE OF OZONE IN FOOD QUALITY AND SAFETY

Abstract

Consumers preference for high-quality foods has promoted the creation of new preservation systems, being especially induced by factors such as the demand for minimally processed food and the emergence of new pathogens. Ozonation technology provides important benefits on food quality, highlighting the main attribute of ozone as an antimicrobial agent, with a broad action spectrum, in addition to being a novel technology in chemical decontamination, wastewater recycling and food properties improvement. At present, this technology is commercially adopted worldwide, with important approvals from regulatory bodies as a non-thermal alternative, green and bio-friendly alternative; even, its certification as a food additive is due to its ecological nature of easy degradation, compared to other methods. There is relevant research focused on ozone uses, that show its benefits in different sectors of this industry. This article systematically analyzes the role of ozone in improving both food safety and quality, highlighting the properties of this compound, its mechanisms of action and some applications with high potential in this industry.