Objective: Food-borne diseases have a major impact on health of people. Zoonotic pathogens have a special concern in food of animal origin and have to be controlled by a feed-to-food system. To counter this threat, the focus is currently on preventive systems in accordance with the hazard analysis and critical control point (HACCP) principles. Ozone (O3) is the highly unstable triatomic oxygen molecule that is formed by addition of an oxygen atom to molecular diatomic oxygen (O2). When a free oxygen atom (O_) encounters molecular oxygen (O2), it combines to form the highly unstable ozone molecule (O3). With regard to instability of Ozone, it is a powerful antimicrobial substance due to its potential oxidizing capacity that leads to lipid oxidation. Ozone use may have many advantages in the food industry. There are suggested applications of ozone in the food industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water and the decontamination of poultry carcasses. The characteristics of poultry and the processing and handling conditions after slaughter result in very high levels of micro-organisms, including some pathogens, in this type of meat. Material and Method: The bactericidal effects of ozone have been documented on a wide variety of organisms, including Gram positive and Gram negative bacteria as well as spores and vegetative cells. With regards to the spectrum of action, each micro-organism has an inherent sensitivity to ozone. Bacteria are more sensitive than yeasts and fungi. Gram-positive bacteria are more sensitive to ozone than Gram-negative organisms and spores are more resistant than vegetative cells. Result and Conclusion: The interest in ozone as an alternative to chlorine and other chemical disinfectants in cleaning and disinfection operations are based on its high biocidal efficacy, wide antimicrobial spectrum. Also the absence of by-products that is detrimental to health and the ability to generate it on demand. Ozone is known to have strong oxidative activity, and previous studies on salmon fillets and roe have resulted in oxidative rancidity in these high fat samples. Due to the mechanism of the ozone action, which destroys the micro-organism through cell lysis, it cannot lead to micro-organism resistance. Notably, when ozone is applied to food, it leaves no residues since it decomposes quickly. Ozone use was approved by the US Department of Agriculture for reconditioning recycled poultry chilling water in 1997.

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