April 13, 1998 FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, states that "Ozone treatment of wash and flume waters holds promise as a treatment to control microbial build-up, especially in recycled water." However, with regard to chlorine: "Fruit and vegetable tissue components and other organic matter neutralize chlorine rendering it inactive against microorganisms." Full details are available here: Guidance for Industry
National Organic Program and Ozone
For specific information on the acceptable uses for ozone in organic food processing applications refer to our National Organic Program page.