Ozone is considered the safest and most natural disinfection agent for fresh produce.
It is approved in Australia by FRANZ as a food contact substance and is certified organic. FDA and USDA also have similar approvals.
Ozone can be applied as a gas in the air of coolrooms to control pathogens and airborne microorganisms. It is also very effective at retarding the spread of organisms on fruit in close contact.
Ozone will destroy ethylene gas given off by some fruits which if left unchecked will cause accelerated ripening.
Ozone dissolved in water is the only truly organic method of washing fruit and vegetables that can kill pathogens such as E.coli, Salmonella, Listeria, Shigella and Cryptosporidium among others.