The use of ozone in food processing was affirmed as generally recognized as safe (GRAS) in May 1997 (EPRI, 1997; Graham, 1997) and approved by the U.S. Food and Drug Administration (FDA) as an antimicrobial agent for direct contact with all food types in June 2001 (FDA, 2001). Subsequently, numerous processes have been developed and adopted (EPRI, 2001; Sopher et al., 2002). Risk of recalls due to microbial contamination drives food processors to search for and apply safer and more effective san…