Ozone can be used in the food industry for the storage, preservation, and disinfection of materials and products during production and processing, such as cold storage disinfection; Air purification in the production workshop; Storage and preservation of vegetables and fruits; Sterilization and preservation of mineral water and purified water, as well as disinfection of production water, production tools, containers, etc. Assist food production companies in obtaining GMP and HCCP system certifications for the food industry.
The use of ozone in the food industry can be traced back to 1909, when it was first used in a refrigeration plant to sterilize, preserve and preserve the exterior of refrigerated meat. Subsequently, some large refrigeration plants in Europe have successively used ozone technology for the storage of meat, fruits, eggs, and the brewing industry.
By 1940, 80% of egg refrigerators in the United States were equipped with ozone generators to sterilize and extend the shelf life of eggs.
With the development of ozone usage skills, the use of ozone generators has become increasingly widespread. They have been used in disinfection and gas deodorization purification in food production workshops, disinfection and purification of production materials and water, preservation and preservation of vegetables and fruits, and have played an outstanding role in the food industry. They have solved the problem of difficult control of microorganisms in food exports, and ozone usage skills have been widely promoted in the food industry.

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