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THE USE OF OZONE IN THE FOOD PROCESSING AND PRESERVATION INDUSTRY

Abstract:

Ozone is one of the attractive preservative alternatives for the food industry due to its properties, such as rapid decomposition and low residual effect during food preservation. Research has mainly focused on applying ozone to inactivate microorganisms in fresh products, such as fruits, vegetables, meat, poultry, fish and eggs, and dry products, such as cereals, legumes and spices. This paper aims to reflect on the use of ozone in food processing and preservation as an environmen-tally friendly alternative. A qualitative, documentary and non-experimental systematic review was carried out by searching articles in databases mainly: Scopus, Imbiomed, EBSCO and FAOSTAT. The results showed that ozone is a strong oxidant with inhibition of growth, sporulation and germination of microorganisms with multiple applications in the food preservation and processing industry.