Eat Right Practice Exam

What is ozone primarily used for in food processing?

1. Freezing food.

2. Modifying atmospheric packaging.

3. Blanching vegetables.

4. Disinfecting and sanitizing.

The correct answer is: Disinfecting and sanitizing.

Ozone is primarily used for disinfecting and sanitizing in food processing due to its strong oxidative properties. It is an effective agent against a wide range of pathogens, including bacteria, viruses, and fungi. When introduced into food processing environments, ozone can help eliminate contaminants on food surfaces and in processing equipment, thus enhancing food safety and extending shelf life. Unlike traditional chemical sanitizers, ozone decomposes back to oxygen without leaving harmful residues, making it a favored choice in the food industry. This characteristic also aligns with consumer demand for cleaner and safer food products. Therefore, its application in disinfection and sanitation plays a crucial role in ensuring that food products are safe for consumption, thereby improving overall public health. The other options provided, while relevant to food processing, do not align with the primary use of ozone. For example, freezing food is a method to preserve products, modifying atmospheric packaging is a technique to extend shelf life using controlled atmospheres, and blanching vegetables is a cooking process used to preserve color and texture. These processes do not directly utilize ozone in the same manner as disinfection and sanitation.