Water used in food products (juices, soft drinks, or any products with liquids) may harbor impurities that can cause spoilage to the product, or contain human pathogens which can cause foodborne illness. Ozone can be used as a final sanitation step, or right before UV sterilization creating advanced oxidation. Since ozone will add no byproducts to the water, it will not cause any flavor changes that may negatively affect the final product. Ozone will disinfect cold water which can then be utilized at that temperature or further heated depending on the process.

Ozone is an FDA, USDA and USDA-Organic approved antimicrobial food additive. It has been used to purify municipal drinking water worldwide for over 100 years. Additionally, it has been approved as a disinfectant for bottled water since 1982 (under FDA Title 21CFR §184.1563) and endorsed by the International Bottled Water Association (IBWA). It leaves no residual taste or odor and can eliminate the need for chemical or thermal disinfection.

Water used for other products can be sanitized with ozone, with or without further UV (Advanced Oxidation Process (AOP)) or final carbon polish. Watertreated with a properly engineered ozone system will lose no natural flavor (such as distilled water) and will not bring any unwanted microorganisms to the final product. Ozone sanitation of process water is easily accomplished with several application techniques that seamlessly integrate into standard plant configurations.
 

In all process water applications, the use of ozone can enhance, reduce or substitute traditional antimicrobial practices such as chemical or hot water sanitation. Its use can improve food safety, as well as save money, labor, energy usage, material costs and waste. All while improving food safety and ensuring compliance.