Ozone Food Safety

The colour, aroma, nutritional value, structure, and chemical composition of degraded food vary, regardless of the spoilage source. Agricultural medicine residues on fruits and vegetables are harmful, potentially causing allergies, diseases, and even poisoning. Even intact produce can carry infectious microorganisms if not properly cleaned or cooked. Ozone is an effective solution for food safety.

While chlorine is a common disinfectant, it has a limited effect on microorganisms and leaves carcinogenic residues. Ozone, derived from oxygen, kills 100% of microorganisms, eliminates bacteria and viruses, and leaves no harmful residues, making it a superior disinfectant for food safety.


Supermarket Veggies

Ozone is the triatomic form of oxygen and is the most effective disinfection method. Ozone is 3000 times faster than 200 times more effective than chlorine as an oxidizing agent.

Because ozone is a safe, extremely powerful disinfectant and oxidizer, it is used to control the growth of unwanted organisms in food and food processing equipment. Ozone does not work by poisoning microorganisms like other chemicals used in food washing. Instead, it destroys these microorganisms by oxidation. As a result, a microorganism can’t form any oxidation resistance

• Ozone is the strongest oxidant available for fruits and vegetables.
• Ozone kills bacteria and microbes 3000 times faster than chlorine.
• Washing of fruits and vegetables with ozone water re­duces the initial total microbial load by 99.9%.
• Ozone increases the shelf life of food 2 times.
• Apple, pear, etc. When 2-11 ppm atmospheric ozone is applied to the fruits, these foods can be stored for 5 months.

Ozone Food Safety is a proven, powerful way to eliminate microor­ganisms, effectively and quickly killing viruses and bac­teria including E.coli and Listeria. It can be used to con­trol the biological growth of unwanted organisms in products and equipment used in food processing industries.

Ozcon’s leading technology is particularly suited for the food industry due to its ability to disinfect microorgan­isms without adding chemical by-products to the food being treated, food processing water, or atmosphere in which food is stored.

Ozone Frozen Food

As is known, the microbiological risk in frozen foods is much higher than in other processed products. The reason is that the microorganisms never die in the products that are frozen. There is always the risk that existing microorganisms develop and multiply when optimum conditions are formed.
Therefore, in frozen products, minimizing the number of microorganisms of the product is a very important criterion.
Washing of the product to be frozen (fruit, vegetables, meat, chicken, fish, etc.) with ozonated water at the process stage reduces the initial microbial load by 90% and provides a better quality production.


Ozone Dried Food

In general, fruit and vegetables pre-drying, sorting, washing, chopping and core extraction, etc. pretreatments such as Washing with ozonated water reduces the initial microorganism load by 90%, thus preventing mould and yeast formation during drying.
For example, tomatoes can be formed in the open air when tomatoes are outdoors, for example, for natural reasons or rain. When yeasty tomatoes are washed with ozonated water, yeast is prevented from spreading and spreading.
The tools used in the peeling, splitting-slicing and chopping stages are washed with ozonated water to prevent contamination.
The shelf life of dried fruits and vegetables is pre-treated with ozone.

Coldstore UV Food Safety

Ozone Cold Storage Rooms

Microorganisms in the cold storage rooms cause deterioration and damage to the stored products. The aim is to slow down the activity of microorganisms and delay deterioration. For this reason, the ozonation technique is also used in cold storage rooms.
Dust particles in the cold air environment contain germs and float in the air. Although large particles fall under the influence of gravity, small particles remain in the air.

Ozone gas, which is very low in the open air, makes these particles combine and multiply. This process does not occur because there is no ozone gas in indoor areas. When ozone is artificially produced and released into the environment, these particles can be precipitated.

In addition to all these;

  • The ozone gas supplied to the environment allows the nanoparticles to multiply.
  • The growth of microorganisms h1z1 is reduced 3-4 times or completely blocked.
  • Bad odours in the cold store, microbial pollution of the air and the risk of infection are reduced.
  • It provides disinfection in cold storage and prevents the unique scent of fruits and vegetables from being mixed.
  • Increases the storage time of fruits and vegetables and provides freshness.


  • Strongest oxidant available
  • Reduces the number of corrosive microorganisms present in the wash water and on the surface of the product
  • Breaks down pesticides and pesticides remaining on foods
  • Environmentally friendly
  • No need to buy, store, transport chemical consumables
  • 3000 times faster than chlorine
  • Instantly kills pathogens
  • It does not leave chemical waste and its raw material is converted to oxygen.
  • HACCP (Hazardous Analysis Critical Control Point) provides positive results of risk analysis at critical points as it provides hygiene in the enterprise,
Ozone Food Disinfection

Request Information

Contact us to get information about our solutions, application details and price information.