ID

FST-356P

Authors as Published

Lily Yang, Postdoctoral Researcher, Food Science and Technology, Virginia Tech; Nicole Arnold, Doctoral Student, Food Science and Technology, Virginia Tech; and Renee Boyer, Professor, Food Science and Technology, Virginia Tech

This publication is available in a PDF file format only.

Food processing is essential to provide safe , high quality food for the public. This publication was created to provide simple, easy to understand science based information on how ozone gas is used to process foods and how it can make foods safer. The goal is for the public to be more aware and accepting of food processing technologies that are used to make our food supply safe.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

May 20, 2020