The application of ozone in the food industry mainly includes several aspects: first, the air in the production workshop, the surfaces of equipment and utensils, and the work clothes are sterilized; The second is the sterilization and purification of production and processing water and the preparation of high concentration ozone disinfectant; Three, cold storage disinfection and food preservation. Ozone has good diffusivity, is not easy to produce sterilization dead angle, can make up for the natural shortcomings of ultraviolet sterilization, and can effectively remove the odor in the workshop. The use of ozone disinfection can make the surface bacterial indicators of air, ground, operating table, utensils and other objects in the production workshop reach the standard, and the odor of some meat and poultry slaughter workshops is also obviously reduced. The application of ozone in food preservation can play the role of sterilization, mildew prevention and slowing down metabolism, and it can improve the effect of food preservation when used in conjunction with refrigeration, air conditioning and packaging.

However, the sterilization effect of ozone is affected by concentration, temperature and humidity and action time. Generally, the sterilization effect is better under the condition of low temperature and high humidity (relative humidity must be greater than 70%). The disinfection time should be determined according to the size of the place to be disinfected, the cleanliness level and the amount of ozone generator. In order to obtain the expected disinfection effect, the ozone concentration required by the corresponding places must be reached within the specified time: the ozone concentration in air disinfection of food workshops should reach 0.5 ~1.0 ppm; The sterilization of workshop equipment, tools and packaging should reach 5 ~ 6ppm, and the disinfection of work clothes should reach 10 ~ 20 ppm. When workers get off work or rest, ozone water made of ozone is used to disinfect the workshop floor and working containers; The finished warehouse, raw material room and ingredient room can be disinfected by ozone air, which has biological effects such as driving away mice and flies. Workers can use ultraviolet rays to disinfect the environment of cooling workshop, packaging workshop and filling workshop after work to prevent the growth and reproduction of microorganisms in the air when workers rest.

Ozone has certain harm to human body, showing strong irritation, mainly stimulating and damaging deep respiratory tract, damaging central nervous system and slightly irritating eyes. When the ozone concentration in the atmosphere is 0. 1mg/m3, it can cause irritation of nasal cavity and laryngeal mucosa. When the ozone concentration is 0. 1-0.2 mg/m3, it will cause asthma attack, lead to the aggravation of upper respiratory diseases, stimulate eyes and reduce visual sensitivity and vision. Ozone concentration above 2mg/m3 can cause headache, chest pain, decreased thinking ability, and even emphysema and pulmonary edema in severe cases. In addition, ozone can also hinder the blood oxygen transfer function, leading to tissue hypoxia; It can damage thyroid function and calcify bones, and also cause potential systemic effects, such as inducing chromosome aberration of lymphocytes, destroying the activity of some enzymes and producing hemolytic reaction.

The Food Safety Law stipulates that ozone cannot be detected in food!