Ozone and the USDA

The USDA's FSIS put out a directive on Nov. 3, 2003 stating that ozone is safe for use with all meat and poultry products.

This directive allows meat processors to make use of ozone's powerful anti-microbial properties for cost-effective decontamination.

Full details are available here: Directive 7120.1

Organic Foods

The 2002 USDA National Organic Program: Requirements for Food Retailers and Distribution Centers states that ozone is permitted for sanitizing food-contact surfaces.

Full details: Requirements for Food Retailers and Distribution Centers

Ozone and the FDA

On June 26, 2001 the FDA issued a final rule providing for the safe use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry.

The full action is available here: 66 FR 33829-33830 (2001-06-26)

The April 13, 1998 FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, states that "Ozone treatment of wash and flume waters holds promise as a treatment to control microbial build-up, especially in recycled water".

However, with regard to chlorine: "Fruit and vegetable tissue components and other organic matter neutralize chlorine rendering it inactive against microorganisms."

Full details are available here: Guidance for Industry

Ozone and the EPA

The United States EPA has confirmed that ozone kills e.coli 0157:h7 in drinking water.

The EPA has information regarding both ground-level and stratospheric ozone on its website.