In food processing, ozone is used for which purpose?

In food processing, ozone is used for which purpose?

• A. Freezing and refrigeration
• B. Modifying atmospheric packaging
• C. Blanching vegetables
• D. Disinfecting and sanitizing

Answer: (D)

Ozone is used in food processing mainly for disinfection and sanitizing because of its strong oxidizing power that rapidly inactivates a broad range of microorganisms on surfaces, in water, and on equipment. It attacks microbial cell membranes, enzymes, and nucleic acids, lowering microbial load and helping prevent spoilage and foodborne illness. An important advantage is that ozone decomposes back to oxygen, leaving no chemical residue on the product or packaging, which makes it suitable for use in wash water and process water systems. It works across different temperatures and can help control biofilms with proper contact time. Freezing and refrigeration rely on low temperatures to slow microbial growth, not oxidation. Blanching uses heat to inactivate enzymes and microbes, not ozone. Modifying atmospheric packaging refers to changing gas mixtures around the product to extend shelf life, which isn’t achieved by ozone as its primary function.

Ozone is used in food processing mainly for disinfection and sanitizing because of its strong oxidizing power that rapidly inactivates a broad range of microorganisms on surfaces, in water, and on equipment. It attacks microbial cell membranes, enzymes, and nucleic acids, lowering microbial load and helping prevent spoilage and foodborne illness. An important advantage is that ozone decomposes back to oxygen, leaving no chemical residue on the product or packaging, which makes it suitable for use in wash water and process water systems. It works across different temperatures and can help control biofilms with proper contact time.

Freezing and refrigeration rely on low temperatures to slow microbial growth, not oxidation. Blanching uses heat to inactivate enzymes and microbes, not ozone. Modifying atmospheric packaging refers to changing gas mixtures around the product to extend shelf life, which isn’t achieved by ozone as its primary function.