LAUSR

The worldwide consumption of fruits and vegetables has witnessed a surge in the recent past which has led to an increase in the frequency of foodborne illnesses associated with fresh produce. For an effective food contamination control, conventional sanitization methods have recently been under scrutiny due to the production of undesirable and harmful by-products. As such, potential alternatives are being sought by the fresh and fresh-cut industries that can effectively eliminate pathogenic and spoilage-causing microorganisms and, at the same time, leave minimal or no residues in the product. Recent developments in the ozone technology along with its globally acknowledged regulatory status have made its integration in the food processing line easier. However, nonoptimization of process parameters and variability in working conditions has led researchers to often arrive at contradictory results. This review paper is aimed to give a detailed outline of the potential of ozone in providing efficient sanitization of fresh produce and the role of technological parameters and ozonation conditions and their effect on nutritional and sensory quality of the treated produce.