Ozone is strong oxidant and potent disinfecting agent. There are numerous application areas of ozone in food industry such as sanitation of food plant equipments, surface hygiene and reuse of waste water. While the application of ozone for dried fruits disinfection and for fresh fruits and vegetables microflora destruction has been studied extensively, relatively little information is available on the potential of ozone to reduce microbial populations in date fruits. In this study, ozone was applied in gas form at three concentrations (1, 3, and 5 ppm) for four different periods (15, 30, 45 and 60 min) on Iranian date fruits and the reduction in the total bacterial count, Coliform, Staphylococcus aureus as well as yeast/mold counts were examined. The promising results indicated the efficacy of ozone to reduce the microbial populations in date fruits. Escherichia coli and S. aureus were not found on cultured plates inoculated with the treated samples after treatment with 5 ppm (p < 0.05) in 60 min. The method of ozone generation, type of application, as well as the optimal exposure time and concentration of ozone as an antimicrobial agent in date fruit is mentioned in detail.

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