Integrated into any aqueous operation, dissolved ozone can be used for direct contact sanitation on fruits, vegetables, raw and ready-to-eat (RTE) meat and poultry, fish, & eggs. Ozone is an approved antimicrobial food additive (including organic), so it can be simultaneously applied at any time during processing on the product and equipment. Ozone effectively kills all known food and human pathogens, including E. coli, Listeria, Salmonella, Staphylococcus, Campylobacter, Pseudomonas, Aspergillus, Brettanomyces, Trichophyton, Bacillus, Adenovirus, and Norovirus.

Benefits include:

  • Improved shelf life
  • Improved product color, appearance and taste
  • Reduced product spoilage
  • No additive labeling required


Ozone is an FDA, USDA and USDA Organic approved antimicrobial food additive. For application control, gaseous ozone is dissolved in cold water to create “ozone-enriched cold water” which is commonly referred to as aqueous ozone. Aqueous ozone can be utilized at several points of the process, depending on the commodity. Aqueous ozone can be applied as a low pressure spray, either with fixed spray bars or with a hand sprayer; it can be added to flume water and sent to drain or recirculated; it can be used for recycling moderately clean water for some processes. 
 

Produce

Aqueous ozone is usually applied as the first clean rinse (after the initial pre-rinse that removes dirt and debris). This can be in a dunk tank, flume or sprayed over product as it passes on a conveyor belt. Aqueous ozone can also be applied at any time during the process, right up to packaging.
» Learn more about ozone sanitation for Produce.
 

Raw Meat, Poultry & Seafood

Aqueous ozone is normally applied as a spray at every phase of the process. Starting with the whole carcass through each step of portioning, ozone provides continuous antimicrobial reduction without affecting the qualities of the products.
» Learn more about ozone sanitation for Raw Meat, Poultry & Seafood.
 

RTE Meat & Poultry

Applied as a final antimicrobial step just prior to packaging, aqueous ozone provides an additional point of intervention for reducing Listeria on RTE meat and poultry. University studies and practical applications over many years have confirmed ozone’s efficacy for RTE meat and poultry.
» Learn more about ozone sanitation for RTE Meat & Poultry.
 

Cheese

In addition to applying ozone to brine tanks, keeping them free from unwanted microorganisms, aqueous ozone can be applied to cheese as an antimicrobial spray during the processing of large blocks of cheese into manageable portions for final consumption. This includes slicing and shredding.
» Learn more about ozone sanitation for Cheese.
 

Eggs

Aqueous ozone can be applied as an antimicrobial rinse for eggs prior to packaging.
» Learn more about ozone sanitation for Eggs.

 

 

» Download the DEL Ozone Aqueous brochure

In all direct food contact applications, aqueous ozone can enhance, reduce or substitute traditional antimicrobial practices such as chemical or hot water sanitation. Using ozone will improve food safety, as well as save money, reduce your labor, energy usage, material costs and waste. All while improving food quality and ensuring compliance.