Role of Ozone in Food Industry and Agriculture - A Review

Food contamination is a critical problem that necessitates ongoing food pathogen control at every stage of the manufacturing process. In the food industry, it is critical to maintain product quality and safety. They can be accomplished in a variety of ways, some of which are more technologically advanced than others. The role, contribution, importance, and influence of ozone as a disinfectant used to regulate and eliminate the presence of unfavourable bacteria in food products, as well as to extend their shelf life and remove unwanted odours, are discussed in the study. Several researchers have studied the qualities and applications of ozone, demonstrating that ozone treatment technology may be used on a wide range of foods, including fruits, vegetables, spices, meat and seafood, and beverages. Besides food industry, ozone is also used in agriculture crop production in the way of soil application, foliar spraying and irrigation. A combination of such papers, as described in this review, can be helpful in determining acceptable ozone treatment parameters as well as factors affecting improved food quality and safety. It also includes a critical assessment of the benefits and drawbacks of ozone’s use in the food industry.