Ozone is a strong oxidizer with high sterilization capacity, and it decomposes itself into oxygen without contamination residue, which is healthy and environmentally friendly, and can be used directly in food products. Ozone is most useful in food processing in many ways, including improving food market quality, storage life (preservation), controlling pathogens (disinfection), and extending ripening time. In most cases, ozone can be used as a substitute for chlorine.

The use of chemical disinfection sterilization not only cause residue, but also damage the health of staff. Ozone is not a chemical agent, is formed by the oxygen in the air (O2) radicalization of the elemental oxygen gas, completed sterilization and quickly returned to oxygen. Therefore, ozone is recognized worldwide as an efficient sterilization without causing agricultural residues of disinfection substances.

Although ozone is safe for convenient application in food disinfection and storage, it needs to be noted that ozone leakage should be prevented and ozone concentration should be controlled within a reasonable range. In general, food processing plants require a relatively low ozone concentration of 2.5 ppm. Of course, the ozone concentration should be adjusted according to different food storage workshops as well as the stored substances.

In humans, ozone mainly affects the human respiratory system. Chronic ozone poisoning can cause headaches, fatigue, memory loss, increased prevalence of bronchitis, and increased muscle excitability. The average person can smell ozone when the concentration is 0.15 mg/L. Generally speaking, the safe use of ozone can ensure that people's health is not harmed. Therefore, use ozone sensors in the food production process to monitor the entire workshop environment. When the ozone sensor detects abnormal ozone concentration in the environment, it can generate an alarm to alert the staff to take appropriate measures.