* Ozone gas can be distributed throughout a cold storage facility at low levels
* Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness
* Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life
* Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria
* Low levels of ozone gas can be used in containers to prolong shelf life upon delivery
* Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life
* Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air
* Ozone control of mold and spores is best conducted in relative high humidity areas
