Food and beverage manufacturers need billions of liters of water every day: for washing, processing, cooking and cleaning of food and everything appertaining to it. This water must be free of any contaminants.
Gradually turning away from the use of chlorine, the food and beverage industry has recognized the potential of ozone applications for disinfection. So far, chlorine was traditionally used for water treatment in the food industry. However, it has a downside: the potential risk of toxic chlorine residues and by-products in water that has been treated more than once with chlorine. Ozone applications are considered to be a safe, environmentally friendly alternative and are therefore increasingly gaining acceptance in the disinfection of water, equipment, etc. Gaseous ozone can also be used as a preservative for some food products or for the sterilization of packaging material. An example for the use of ozone as a preservative is its application during the refrigerated storage of eggs, fresh fruits and vegetables as well as fish.
Keywords: hydroponics, washing of fruits and vegetables, storage of fruits and vegetables, ensuring safe transport, containers, ethylene, ripening, EHEC, cold storage hygiene, long-term storage.