Today, ozone is recognized as one of the safest and most effective antimicrobial technologies available for food processing. But that recognition didn’t happen overnight. It was earned through years of scientific research, industry collaboration, and a commitment to improving food safety.
In the late 1990s, leaders from the food processing, scientific, and ozone industries came together to support the use of ozone as a food safety technology. Their efforts were formalized in the Electric Power Research Institute (EPRI) Resolution Concerning the Use of Ozone in Food Processing, a document that called on federal agencies to recognize ozone as a safe and effective antimicrobial treatment.
The resolution highlighted extensive scientific evidence showing ozone’s ability to inactivate harmful microorganisms, including E. coli O157, Listeria, Cryptosporidium, and Giardia. It also recognized ozone’s unique advantage: after treatment, it naturally breaks down into oxygen, leaving no chemical residue behind.
This unified industry effort played an important role in advancing the Food Additive Petition that ultimately led to a landmark decision. In 2001, the U.S. Food and Drug Administration (FDA) granted ozone Generally Recognized As Safe (GRAS) status for direct contact with foods. The USDA also approved its use in meat and poultry processing, opening the door for widespread adoption across the food industry.
More than two decades later, ozone continues to help food processors improve sanitation, reduce reliance on traditional chemical disinfectants, and produce safer food for consumers around the world. From fresh produce and bottled water to meat, poultry, and food processing facilities, ozone has become a trusted technology backed by science and proven through real-world applications.
At Oxidation Technologies, we’re proud to provide ozone systems built on this foundation of research and innovation. Every application reflects the same principles that guided the original resolution: improving food safety, protecting consumers, and delivering effective sanitation through a cleaner, more sustainable technology.
The story of ozone in food processing is more than a regulatory milestone. It’s a reminder that the most trusted technologies are those built on science, tested through collaboration, and proven over time.
Sources: This article is based on the Resolution Concerning the Use of Ozone in Food Processing and the Evaluation of the History and Safety of Ozone in Processing Foods for Human Consumption (EPRI Report TR-108026), which formed the scientific foundation for the Food Additive Petition that led to FDA approval of ozone as an antimicrobial agent for food processing.
Ozone equipment manufacturer and ozone system integrators EPRI Resolution Concerning the Use of Ozone in Food Processing Ozone Integration Experts
