Many agricultural commodities like fruits and vegetables; Processed Meat etc. are being kept in commercial cold storages. Since the design parameters are not well defined and the problems associated with these cold storages are also not duly addressed in any form. For this reason, as of now most of the cold storage manufacturers are still using so called old and traditional technologies without any or minor changes. Recent Stories of food contamination reported indicate that there is an urgent requirement to seek better and more effective ways of ensuring safety of food products. In a vast majority of cases reported, the culprits have been identified as Escherichia coli, Salmonella enteriditis, Listeria monocytogenesand other pathogens found in fruits, meats, shell fish and other foods consumed by the public. The results of these cases of contamination have been serious illnesses and, in some cases, fatalities. The use of ozone in the processing of foods has recently come to the forefront as a result of the recent approval by the US Food and Drug Administration approving the use of ozone as an anti-microbial agent for food treatment, storage and processing.
Ozone has manifold applications in cold storage and splendid results have been obtained in numerous scenarios. Ozone has been used in the preservation of meat and eggs. The inhibition of fungal growth and mold development were seen after ozone was used as a preserving agent. Ozone has also been proved to be helpful in extending the shelf life of food products. In some cases, ozonated cold storages could prevent mold growth for 4 months in comparison to non-ozonated cold storages where mold growth was identified within one month. Also, the bacteria count on beef and fish bodies were found to be reduced. Inside confectionery factories, ozone treatment reduced the airborne microorganisms over a 1-1.5 year period, inhibited bacterial growth and extended shelf life.