Methods and apparatus are provided for decreasing the bacteria count of a
food commodity without affecting its overall organoleptic quality (taste,
odor, and color). This is accomplished using a treatment fluid comprising
ozone, which is injected into a treatment chamber containing the food
commodity. Some water is preferably added to obtain better contact of the
ozone with the food by forming a thin film of ozonated water on the food
surface. Spices and/or other ingredients may preferably be added with the
water. The food is placed in a tumbler and the tumbler is set in motion.
During treatment good contact between the treatment fluid and the food
commodity is obtained by reversibly oscillating the tumbler. A log
reduction of 40% or more in bacteria count may be obtained as compared
without the ozone.