INSIGHTS INTO OZONE AND ELECTROLYZED WATER HURDLE SYSTEMS CONFERRING DECONTAMINATION IN FRESH PRODUCE

Abstract

Fresh produce and processed food are highly susceptible to microbial contamination during production, transportation, and storage, leading to significant economic losses and health impacts. Though traditional thermal technologies effectively control pathogens, they often compromise the food's nutritional and sensory qualities. As a result, non-thermal alternatives such as ozone (O3) and electrolyzed water (EW) have emerged as promising sanitization hurdles for food-contact surfaces and raw materials. This review evaluates the synergistic application of ozone and electrolyzed water in food safety management. Both technologies rely on high oxidation-reduction potential (ORP) to inactivate the microbial contamination. EW is categorised by pH levels into acidic (AEW), slightly acidic (SAEW), neutral (NEW) and alkaline (ALEW). It works on a complementary mechanism, where ozone enhances cell permeability for EW’s HOCl penetration, achieving superior pathogen inactivation, biofilms and spores compared to individual treatments. By using lower dosages, this synergistic method reduces individual drawbacks such as metal corrosion and off-flavour, and produces bleaching, while minimizing chemical residue and maintaining quality attributes such as firmness, texture, colour, and antioxidants in food products. The review discusses underlying mechanisms, physicochemical properties, and practical application of this synergy, including pesticide removal and shelf-life extension, as well as key constraints such as organic load interference. Overall, ozone-electrolyzed water treatment represents a sustainable alternative to chlorine-based sanitization with strong potential for food safety applications and industrial scale-up.