Ozone has been recognized as a promising food processing agent, which is gaining interest in the food industry due to its oxidant properties. In order to generate commercial levels of ozone, the corona discharge method is generally used. However, there are other less mainstream methods of ozone generation, such as electrochemical and radiochemical ones. The effectiveness of ozone treatment on microbial inactivation depends on several factors such as: type of product, target microorganism, initial microbial load level and physiological state of the bacterial cells, and the ozone physical state. Currently, ozone is used in food processing industries all over the world as a food antimicrobial agent, and as a cleaning and disinfection agent for equipment and facilities. Several federal agencies have established health standards or recommendations to limit human exposure to ozone. In the United States, the Occupational Safety and Health Administration (OSHA) regulates ozone levels in the food industry.