Quality control managers at ingredient manufacturers are under pressure from every direction. Their job is to reduce microbial risk, extend shelf life, and meet strict regulatory standards, while keeping costs down and maintaining product quality. Not an easy task, but they manage to do it nonetheless.
These days, their customers are paying attention to food handling. Processing and chemical residues are concerns for the discerning customer. Ozone is one tool that can help address the challenges of the manufacturer.
Used correctly, ozone can treat water and air as an antimicrobial agent. After it reacts, it naturally reverts back to oxygen, leaving no chemical residue behind.
That is why food and beverage ingredient processors who need to strengthen sanitation and water management without compromising product quality often consider ozone. In regulated environments, ozone can also play a role in supporting compliance efforts when applied properly.
Main Pain Points that Ozone Can Address:
Most food and ingredient processors tend to face the same core pressure points:
1. Process and Rinse Water
Water used in washing, blending, or as a carrier can become a source of contamination—especially in recirculating systems.
2. Equipment and Facility Sanitation
Moist environments and organic buildup create conditions where microbes and biofilms can thrive.
3. Storage and Recirculation Systems
Closed-loop systems can spread contamination and cause biofilm issues if not properly managed.
What Research Says About Ozone in Food Processing
Peer-reviewed research consistently points to ozone as a promising antimicrobial tool. But results depend heavily on how it is applied.
Studies show that ozone can:
- Reduce bacteria, fungi, and biofilms
- Improve food safety outcomes
- Support longer shelf life under the right conditions
For example:
A 2023 review highlights ozone’s strong oxidative properties and effectiveness against microorganisms, while noting that it decomposes quickly without leaving residues.
A 2022 review summarizes applications across fruits, vegetables, meats, and grains, including sanitation of food-contact surfaces and microbial reduction in processing environments.
Research on fresh vegetables shows ozone can help maintain quality and reduce microbial growth, but also emphasizes that incorrect dosing or exposure can damage food products.
The takeaway is simple: Ozone can work when it’s matched correctly to the product, process, and operating conditions.
There is no one-size-fits-all approach to dosing or system design.
Where Ozone May Fit in the Process
Based on regulatory guidance and applied research, ozone may be used in targeted ways such as:
- Treating process or rinse water to help control microbial levels and reduce cross-contamination risk .
- Supporting clean-in-place (CIP) or surface sanitation programs where reduced chemical handling is desired.
- Managing microbial load or odors in controlled storage or room environments with proper ventilation and safety controls.
The right starting point is process flow, water quality, and sanitation goals.
Why System Design and Validation Matter
Ozone is highly reactive and short-lived. While that is part of its strength, it also means that planning the setup of the operation is important.
When using corona discharge ozone generators, effective applications depend on controlling:
- Ozone concentration
- Contact time and mixing
- Temperature, pH, and humidity
- Organic load in the system
- Product sensitivity and quality targets
A2Z Ozone provides ozone generators that come in various concentrations. A Refrigerated Air Dryer helps control temperature very well. For humidity, the oxygen generator will take care of some of that. But, it is important to stress managing humidity as much as possible.
For example, USDA-supported research on produce washing found that ozonated water can reduce contamination and cross-contamination. However, outcomes vary significantly based on dose, exposure time, and product type.
That’s why real-world success depends on:
- Pilot testing
- Monitoring and controls
- Documentation and validation
The industrial ozone systems designed by A2Z Ozone provide continuous-duty operation. Integration with water systems, monitoring tools, and control strategies can support good manufacturing processes and audit requirements.
Just as important, the goal is to define realistic outcomes, such as supporting an existing HACCP plan.
Ozone and U.S. Food Regulations (FDA & USDA)
In the United States, ozone is recognized for use in food processing under specific conditions.
The Food and Drug Administration (FDA) regulation 21 CFR 173.368 allows ozone to be used as a food additive for treating, storing, and processing foods—including meat and poultry—when applied according to good manufacturing practices (GMP).
The USDA aligns with this position. A 2025 report from the Agricultural Marketing Service notes that ozone may be used as an antimicrobial agent in food applications, including meat, poultry, and water systems, when used properly.
USDA Food Safety and Inspection Service (FSIS) guidance also addresses ozone as a processing aid in meat and poultry operations when used within GMP guidelines.
These regulatory frameworks do not guarantee results, but they do confirm that ozone has a recognized place in food processing when used correctly. ecfr
EPA and Ozone Generators
The EPA does not approve ozone generators. Instead, the US EPA regulates ozone equipment as a pesticide device.
Manufacturers and distributors are responsible for complying with EPA requirements, including labeling and reporting. Our role is labeling ozone generators to provide customers with appropriate cautions. We intend to take it a step further and help customers determine whether ozone will work for their application.
Remember, ozone is part of a broader food safety program. It will not work as a standalone solution in food processing.
A Practical Path Forward
If you’re evaluating ozone for your facility, take a deliberate approach:
- Review how ozone is addressed in FDA and USDA regulations for your specific products.
- Confirm equipment complies with EPA pesticide device requirements.
- Use peer-reviewed research as guidance.
- Plan validation testing based on your actual process conditions.
How We Approach It
We can help review your application and current setup. A few things to consider when purchasing:
How much water are you treating?
What are the contaminants in the water?
What are the conditions? Humidity?
Will you use an oxygen source?
What is the flow rate?
We recommend purchasing an oxygen generator suitable for the amount of ozone.
The main key is to start with the operation.
- Understand your process flow and risks
- Review your regulatory environment
- Compare your goals with what research and regulations actually support
From there, design an ozone approach that fits inside your existing food safety system per your data.
Conclusion
Ozone is not a replacement for a complete food safety program, but when applied correctly, it can support sanitation, water treatment, and microbial management efforts in food and ingredient processing environments. Research and regulatory guidance show that ozone has potential value in reducing microbial load, supporting shelf life goals, and helping processors strengthen existing sanitation practices without leaving chemical residues behind.
Success with ozone depends on proper system design, validation, monitoring, and integration into existing food safety procedures. Every process is different, and outcomes depend on factors such as water quality, product sensitivity, ozone concentration, contact time, and operating conditions.
For manufacturers evaluating ozone, the best approach is to start with the process itself—understanding sanitation goals, process flow, water conditions, and compliance requirements—before selecting equipment. When paired with sound operational practices and realistic expectations, ozone can become a useful part of a broader food safety and quality management strategy.