During storage of raw and processed foods, contamination by microorganisms may occur reducing the quality of the product. Ozone application in the storage atmosphere prevents microbial growth, removes undesired odors and increases shelf life.

Ozone applications to the storage air of 5-10 mg/lt for 7 minutes totally removes salmonella present in the air.

Ozone application in cheese ripening environment at 0.02 mg/lt prevents mold growth increasing the shelf life of the cheese to 11 weeks.

Oxidizing ethylene gas, ozone increases the storage time of various fruits.

Because of its unstable chemical structure ozone gas is quickly converted to oxygen leaving no odor and remains.