A food product having on its surface at least one substance that reacts
with a sanitizing compound to be applied to the food product is sanitized
by applying an aqueous prewashing liquid to remove at least a portion of
said substance and then applying an aqueous sanitizing liquid that
contains ozone, each liquid being sprayed onto all exterior surfaces of
the food product from a plurality of directions while moving the food
product laterally with respect to the sprays, maintaining contact between
said sanitizing liquid and said food product for at least a time
effective to maximize wetting of the surface of the food product by the
sanitizing liquid, and then removing mechanically at least 75% of the
sanitizing liquid from said food product.
