Aqueous ozone has a long, well-established and well-respected history in the food operations industry. Discussing its merits, an article published in Food Safety Magazine more than 14 years ago reported that aqueous ozone “has been used as a disinfectant in drinking water since 1893, as a food preservative for the cold storage of meats since 1909, and found to prevent the growth of yeast and mold during the storage of fruits in 1939.”[1]
While aqueous ozone is not suggested or recommended to be used as a replacement for a U.S. Environmental Protection Agency-registered disinfectant, at least not in the United States, the authors go on to say that “[aqueous] ozone has enjoyed a long history of use and is known as a broad-spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa.”