Ozone is approved by FDA and USDA for use on food. It has been given the GRAS (Generally Recognized As Safe ) approval for direct food contact, including meat and poultry.
The main advantage of ozone in food processing is its capacity to control microorganisms of all sorts, including storage microorganisms. Therefore, the shelf life of countless food products can be increased, sometimes by simply washing the foods in water containing ozone. No potentially toxic residues or chemical compounds are present on the food products which comes into contact with ozone water.
Additional benefits of ozone include less storage of chemicals and pesticides (alternatives to ozone) on-site, lower amounts of chemical residues passed into our ecosystem, and less chloramines in processing plant air for workers to breathe (when chlorine chemicals are used).
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