Ozone based food preservation: a promising green technology for enhanced food safety |
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| Authors: | R Pandiselvam S Subhashini EP Banuu Priya Anjineyulu Kothakota SV Ramesh S Shahir |
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| Affiliation: | 1. Physiology, Biochemistry and Post Harvest Technology Division, ICAR –Central Plantation Crops Research Institute, Kasaragod, India;2. College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai, India;3. Department of Food Science and Technology, Indian Institute of Plantation Management, Bangalore, India;4. Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering &5. Technology, Tavanur, India;6. Department of Food Technology, Bannari Amman Institute of Technology, Erode, Tamil Nadu, India |
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| Abstract: | Extending shelf life of food products is a major concern of the producers, and the food industry requires ‘greener’ alternatives to the current technologies. Ozone-based food preservation may suit this niche. Ozone is an attractive alternative preservative that food industry needs due to its properties such as quick decomposition and little residual effect during food preservation. Ozone is the strongest molecule available for the disinfection of water and is second only to elemental fluorine in oxidizing power. Ozone is being used in the food industry in various applications such as decontamination of water and equipment surfaces. Several researchers have focused on the application of ozone to inactivate microorganisms on fresh produce, like fruits, vegetables, meat, poultry, fish, and eggs, and dry produce, such as cereals, pulses, and spices. This review comprehensively analyses appropriate ozone concentrations and exposure times and discusses various factors that affect the quality and safety of food products during ozonation. |
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| Keywords: | Food Safety Grains Ozone Poultry Seafood Surface Decontamination Water Treatment |
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