Page 41 - FoodFocusThailand No.247 November_December 2026

SMART PRODUCTION

Applications of Ozone in the Seafood Industry 4. Ozone for Plant Sanitation
Ozone technology is currently used to preserve seafood and Ozone can be used to clean and sanitize equipment,
maintain its freshness by reducing microbial populations, conveyor belts, cutting tables, containers, and food-contact
limiting reliance on certain chemical treatments, and surfaces to reduce the risk of cross-contamination along
extending shelf life without leaving persistent chemical production lines.
residues. In 1997, ozone was recognized as Generally 5. Ozone for Odor Control
Recognized as Safe (GRAS), and in 2001, the United States Gaseous ozone can help reduce unpleasant odors in
Food and Drug Administration (USFDA) formally authorized areas where seafood processing by-products are handled,
its use in food processing, including direct contact with food such as fish heads, bones, skin, and viscera. This can
products such as seafood, meat, and poultry (Giménez improve workplace environmental conditions and minimize
et al., 2024). Ozone plays a significant role in inhibiting odor-related impacts within processing facilities.
and destroying microorganisms due to its strong oxidizing
properties, which enable it to react rapidly with essential Smart Ozone for Enhancing Seafood Safety
components of microbial cells (Gonçalves, 2019), even at Smart ozone represents an advancement from experience-
low concentrations and with short exposure times. However, based control to data-driven management and automation.
its effectiveness depends on the microbial species, the Its key components and important considerations are outlined
product characteristics, and the treatment conditions. The below.
mechanisms underlying microbial inactivation by ozone are 1. Real-Time Monitoring and Control
summarized below and illustrated in Figure 2. The system monitors critical parameters, such as
1. Cell Membrane and Wall Destruction dissolved ozone concentration, temperature, pH, and
Ozone reacts with unsaturated fatty acids in cell oxidation-reduction potential (ORP). Sensor data are used
membranes, causing membrane damage and leakage to automatically increase or stop ozone dosing, minimize
of intracellular contents. This disrupts the cell’s internal excessive ozone use, reduce costs, and maintain process
homeostasis, including the loss of essential nutrients required consistency. The monitoring data can also support food
for cellular synthesis. At the same time, harmful substances safety management systems, such as GMP, SSOP, and
from the external environment can more readily penetrate HACCP.
the damaged cell, potentially leading to rapid cell death. 2. Maintaining a Balance in Food Quality
2. Protein and Enzyme Destruction Seafood components, particularly lipids and proteins, are
Ozone can oxidize sulfhydryl and aromatic groups in susceptible to oxidation. Excessive ozone concentrations
protein structures, impairing the properties and functions or prolonged exposure times may adversely affect the
of proteins and enzymes essential for cell survival. color, odor, flavor, and texture of seafood-based products.
Consequently, microbial metabolic systems and energy- Therefore, a well-designed smart system should aim not
production processes are disrupted. to maximize ozone application but to achieve an optimal
3. Genetic Damage balance between microbial reduction and quality preservation
Ozone can react with DNA and RNA, causing damage to for each product type.
genetic materials and impairing the ability of microorganisms 3. Operator Safety
to replicate or repair cellular damage. Ozone use must be accompanied by rigorous risk
management measures, including enclosed contact tanks,
Given these properties, the benefits of ozone in the ozone destruction systems for excess off-gas, adequate
seafood processing industry extend beyond food safety ventilation, and automatic shutdown systems in the event of
to include aquaculture, raw material preservation, plant a leak. These measures are intended to keep occupational
sanitation, and odor control, as outlined below. ozone exposure within the permissible exposure limit
1. Ozone for Aquaculture established by the Occupational Safety and Health
Ozone can improve water quality and reduce the risk of Administration (OSHA), which is 0.1 ppm (0.2 mg/m³) as an
pathogenic infection. For example, it can be used to treat 8-hour time-weighted average.
water in recirculating aquaculture systems, thereby reducing Investing in a smart ozone system therefore goes
excessive freshwater demand and supporting aquatic animal beyond acquiring disinfection equipment; it represents
health. an investment in more efficient quality management and
2. Ozone for the Preservation of Live Aquatic Animals traceability throughout the production chain, helping to
The use of ozone-treated water in holding tanks or during strengthen consumer confidence and enhance the long-term
transportation can reduce the risk of cross-contamination competitiveness of seafood businesses.
among aquatic animals, for example, in systems used to
hold raw materials prior to processing.
3. Ozone for Extending Seafood Shelf Life
Ozonated water can be applied for washing raw seafood
to reduce surface microbial loads before processing,
minimizing contamination risk from the outset. In addition, More Information Service Info C004
ozonated slurry ice can also regulate low temperature and
retard microbial growth during storage or transport, such as
when chilling catches aboard fishing vessels.
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