Title : Ozone technology for safe and sustainable food systems: Innovations in decontamination, storage protection, and functional food processing
Abstract:
The growing demand for safe, residue-free, and sustainable food systems has intensified the search for innovative non-thermal technologies capable of improving food quality, safety, and shelf-life while minimizing environmental impacts. Among emerging green technologies, ozone has gained considerable attention owing to its strong oxidizing potential, broad-spectrum antimicrobial efficacy, and residue-free decomposition into oxygen. This keynote presentation will provide a comprehensive overview of recent advancements in ozone technology for food safety and post-harvest applications, highlighting its multifunctional role in sustainable food processing systems. The presentation will cover the application of ozone for microbial decontamination, emphasizing its effectiveness against pathogenic and spoilage microorganisms in fresh produce, cereals, spices, and processed food systems. Special focus will be given to pesticide residue degradation, where ozone treatment has shown substantial potential in reducing organophosphate, carbamate, and fungicide residues while preserving nutritional and sensory quality. Furthermore, emerging research on ozone-assisted starch modification will be discussed, demonstrating improvements in physicochemical, functional, and rheological properties for food and industrial applications. Another important aspect of the presentation will address the role of ozone in stored-product insect control, offering an environmentally safer alternative to chemical fumigants for grain storage systems. The efficacy of ozone in controlling insect pests, reducing storage losses, and improving grain quality under commercial conditions will be highlighted. Additionally, the presentation will discuss aflatoxin mitigation in grains and food commodities, focusing on ozone-mediated detoxification approaches to improve food safety and reduce risks associated with mycotoxin contamination. The keynote will also highlight industrial challenges, technological limitations, safety considerations, and commercialization opportunities for ozone-based interventions. Overall, ozone technology presents a promising pathway toward sustainable, chemical-free, and climate-resilient food systems, supporting global food safety goals, post-harvest loss reduction, and circular bioeconomy initiatives.
