ABSTRACT
Ozone is a well-known and powerful broad-spectrum antimicrobial agent and is active against bacteria, fungi, viruses, protozoa, and spores of bacteria and fungi; the microbicidal effect of ozone is attributed to its higher oxidation potential. Food products are commonly treated with gaseous and aqueous forms of ozone. The form of ozone treatment is determined by the types of food products being processed. Ozone application at the post-harvest stage of fruit and vegetables is for inactivation of pathogenic and spoilage-causing microorganisms, and reduction of pesticide and chemical residues. Use of ozone as a direct additive to the fruit juices for preservation was the topic of interest for many research groups throughout the world as ozone processing has potential to become one of the least expensive preservation techniques among non-thermal technologies. Use of ozone and ultrasound in combination was also studied for the degradation of the textile dyes and pesticide residues by different research groups.
