The annual increase in consumer demand for fresh, minimally processed food products contributes to the search for new methods and technologies that ensure the maximum preservation of the nutritional value of products and their safety. Traditional processing methods such as heating, drying and freezing are associated with nutrient loss and high energy consumption. Due to its disinfectant and antimicrobial activity, ozone finds its application in food processing. It has been established that ozonized water is more effective than gaseous ozone, since its decomposition rate is higher and the residual amount is minimal. This article contains an overview of the latest scientific publications on the effect of ozonized water on the process of food disinfection, a description of the optimal processing parameters, existing restrictions on the use of ozonized water, since, depending on the processing conditions, ozonated water can cause physical and chemical changes in the composition of food products. Despite the widespread use of ozonated water in various industries to inhibit microbial infection, the exact mechanism of ozonized water processing on microbial cells is still unclear. Research studying the whole process of the mechanism of action, as well as the properties of ozonized water that cause the required treatment efficiency is equally important, so there is a need for further research in this direction. It is also advisable to conduct further scientific research to develop the necessary conditions for reducing the harmful effects of ozonized water both on processed products and on the maximum safety and health of people.