Ozone

Ozone is the form of oxygen comprising three oxygen atoms per molecule, a pale blue gas with a pungent odour and powerful oxidising capacity. It is a strong oxidizing agent with broad-spectrum antimicrobial activity, killing bacteria, viruses, yeasts, and moulds on contact. Uses within the food industry include disinfecting wash water for produce, sanitising equipment and packaging, deodorising storage rooms, and treating process water; it is permitted for use on food surfaces in several jurisdictions. Also known as triatomic oxygen, it is generated on site because it cannot be stored, and worker safety requires monitoring since inhaled ozone irritates the lungs. Its residue-free breakdown to oxygen is its main advantage over chlorine-based sanitisers.