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Ozone in Cold Storage

Cold storage rooms hold various types of foods including vegetables, fruits, meats, sea foods, etc. Injecting ozone in the air inside the cold storage rooms maintains the environment inside bacteria free. As a result the bacterial activity on the surfaces of foods under storage is minimal, this increasing the shelf life of the foods. The safe factor is that since ozone has a very short half life, there is no toxicity either in the foods nor in the environment. Ozone has been found to be of tremendous advantage in such cold storage rooms for better maintenance of stored foods.

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  • Ozone gas can be distributed throughout a cold storage facility at low levels
  • Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness
  • Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life
  • Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria
  • Low levels of ozone gas can be used in containers to prolong shelf life upon delivery
  • Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life
  • Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air
  • Ozone control of mold and spores is best conducted in relative high humidity areas
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