The Application of Ozone in Food Storage and Transportation

In the food industry, the largest application area of ozone at present is in the storage and transportation of food. 

Ozone plays a role in sterilization, mold prevention and preservation for fruits, vegetables, seafood, meat, eggs and other foods stored in cold storage. 

Although the low temperature in food cold storage may cause some bacteria to die, some pathogenic bacteria have great resistance to low temperature. 

Once the temperature rises, these bacteria will "revive". 

Especially in the cooling room and cold storage room, due to the temperature being suitable for the growth of psychrophilic bacteria, 

mold and yeast, the food stored therein will be damaged and deteriorated in large quantities. 

The use of ozone can achieve satisfactory sterilization effects.

The mechanism by which ozone kills bacteria and mold-like microorganisms is by acting on the cell membrane, 

causing damage to its composition, thereby leading to metabolic disorders and inhibiting growth. 

The mechanism by which ozone kills viruses is by directly destroying their ribonucleic acid (RNA) or deoxyribonucleic acid (DNA). 

Therefore, ozone has extremely strong killing power against bacteria, mold, viruses and other microorganisms.

In addition, ozone is also applied in the storage and transportation of vegetables and fruits. 

Besides having the functions of killing or inhibiting the growth of mold and preventing rot, 

it also has the preservative effect of preventing the aging of vegetables and fruits. 

The mechanism of action is that ozone can oxidize and decompose the ripening agent - ethylene gas - exhaled by vegetables and fruits. 

Therefore, the application of ozone technology can significantly extend the preservation and storage time of vegetables and fruits and expand their transportation range.