Resolution Concerning the Use of Ozone in Food Processing

This resolution is found the original EPRI Direct Food Additive Petition that was used to petition the FDA and USDA to gain GRAS approval for ozone use in food processing applications.


The Use of Ozone as an effective sanitizer and disinfectant worldwide beginning in France in 1902 and has been documented in an Expert Panel Report entitled “Evaluation of the History and Safety of Ozone in Processing Food for Human Consumption”. This Declaration of GRAS Status for Use of Ozone in Food Processing was presented to FDA on April 10, 1997 and published thereafter in the scientific literature and the trade press.

Numerous ozone applications have been installed throughout the food industry in the United States during the past two years. The benefits to public food safety are major, especially related to the food hazards identified in the President’s Food Safety Initiative. These include newer pathogens such as E. coli 0157:H7, Listeria, and resistant cyst formers such as Cryptosporidium and Giardia, all of which are inactivated effectively by ozonation.

We urge the responsible Federal Agencies, particularly USDA-FSIS and FDA-CSAN to proactively support the adoption of ozonation for application broadly in food and agriculture as described in the Expert Panel Report Declaration of GRAS Status for ozone on April 10, 1997 and in this Petition.


Resolution Signers:

Dennis Lavelle, President
Dell Industries
3428 Bullock Lane
San Luis Obispo, CA 93401
Charles D. Sopher, Ph.D.
Director, EPRI
Food & Agricultural Technology Alliances
2000 L Street, Suite 805
Washington, DC 20036
William P. Roenigk
Senior Vice President,
National Chicken Council
1015 Fifteen Street, NW – Ste. 930
Washington, DC 20005-2605
Nari Nayini, Ph.D.
Senior Development Associate
Food Applications R&D
Praxair, Inc.
7000 High Grove Boulevard
Burr Ridge, Illinois 60521-7595
James T. C. Yuan, Ph.D.
Head, Food & Biochemical Research
Air Liquide
5230 South East Avenue
Countryside, Illinois 60525
Robert E. Smith, Ph. D., President
R. E. Smith Consulting, Inc.
222-B Eagle Point Road
Newport, Vermont 05855
Caleb L. Gilchrist, Ph.D.
Director, Scientific Affairs
American Meat Institute
1700 North Moore Street, Ste. 1600
Arlington, VA 22209
Jurgen Strasser, Ph.D., President
Process & Equipment Technology
3312 Las Huertas Road
Lafayette, CA 94549-5109
Richard Forsythe, Ph.D.
Professor Emeritus – Poultry Science Dept.
University of Arkansas
Fayetteville, Arkansas 72701
Dee M. Graham, Ph.D., President
R and D Enterprises
2747 Hutchinson Court
Walnut Creek, CA 94598
Charles W. Pearsall
Vice President
RGF Environmental Group
3875 Fiscal Court, Suite 100
West Palm Beach Florida 33404
Frank Busta, Ph.D.
Professor and Emeritus Dept. Head
Food Sciences & Nutrition
University of Minnesota
1334 Eckles Avenue, Room 258
St. Paul, MN 55108-6099
Barbara Blakistone
Senior Specialist
Food Chemistry & Packaging Dept.
National Food Processors Association.
1350 I Street, NW, Ste. 300
Washington, DC 20005
Abit Massey
Georgia Poultry Federation
P. O. Box 763
Gainesville, Georgia 30501
Stuart Proctor, Jr.
National Turkey Federation
1225 New York Ave NW-Ste 400
Washington, DC 20005
Don Dalton
U.S. Poultry & Egg Association
1530 Cooledge Road
Tucker, GA 30084
Michael W. Pariza, Ph. D.
University of Wisconsin – Madison
Food Research Institute
1925 Willow Drive
Madison, WI 53706
Rip G. Rice, Ph. D.
Rice International Consulting Enterprises
1331 Patuxent Drive
Ashton, MD 20861
S. R. Tatini, Ph.D.
Food Sciences & Nutrition Dept.
University of Minnesota
1334 Eckles Avenue
St. Paul, MN 55108-6099
Sharon P. Shoemaker, Ph.D.
Executive Director
California Institute of Food &
Agricultural Research
250 Cruess Hall
Davis, CA 94516
Lee C. Ditzler
346 Earhart Way
Livermore, CA 94550
Don Dalton
U. S. Poultry and Egg Associ
1530 Cooledge Road