Ozone, as a powerful oxidant, has been widely used in various stages of food processing, storage, and transportation to kill bacteria, viruses, molds, and other microorganisms, extend food shelf life, and ensure food safety. Whether food treated with ozone is safe to consume is a concern for many people. The following is a thorough analysis of this issue:
The Principle of Ozone Disinfection and Its Safety
Ozone disinfection is mainly based on its strong oxidizing action, which can quickly destroy the cell walls and nucleic acid structures of microorganisms, thus achieving the purpose of killing bacteria. Compared with traditional chemical disinfectants, ozone has the advantage of no residue and no harmful by-products. Once the disinfection task is completed, the excess ozone will decompose into oxygen within a short time, leaving no harmful residues on the food surface.
Application of Ozone in the Food Industry
In the food industry, ozone disinfection is commonly used in the following aspects:
Preservation of fruits and vegetables: through ozone washing or ozone gas fumigation, it can not only remove pesticide residues and microorganisms on the surface, but also inhibit the respiration of fruits and vegetables and slow down the aging process.
Treatment of perishable foods such as meat and seafood: ozone can effectively eliminate the blood and oil on the surface of meat, reduce the opportunity for bacterial growth, and improve the taste of meat.
Air purification of packaging workshop and storage room: Ozone gas can be diffused to all corners, killing microorganisms in the air and providing a clean working environment for food.
Safety standards for food contact
Despite the remarkable effect of ozone in disinfection, there are still certain operational norms to be followed to ensure that human health is not harmed. Food safety regulators in various countries have set corresponding standard limits, such as the United States Environmental Protection Agency (EPA) stipulates that the maximum ozone exposure concentration is 0.05ppm, and the European Union is set at 0.1ppm, in order to guide food processing enterprises to use ozone safely and effectively.
Notice to consumers
Consumers do not need to worry about the potential risk of ozone residue to human health when purchasing ozone-sterilized food. Ozonized foods produced through regular channels must meet the above safety standards and have undergone strict quality testing before sale. However, for sensitive people, such as asthma patients, care should be taken to avoid directly inhaling high concentrations of ozone gas.
Conclusion
In general, according to the correct process and dosage of ozone disinfection of food is safe, does not pose a threat to human health. In fact, ozone disinfection, as a non-heat treatment technology, not only retains the original nutritional value and flavor of food, but also helps to reduce food waste and promote the development of the food industry in a healthier and environmentally friendly direction. Consumers can also rely on these scientifically proven food safety measures while enjoying their food.
