Recently, the food industry strives to implement alternative "green" technologies in its production processes to prevent the emergence of microbiological contamination and spoilage of food, while preserving the sensory and nutritional properties of its products without the addition of additives. The antimicrobial activity of ozone (O3) has emerged as one of the possible alternatives to the application of conventional food preservation technologies. Because ozone is generally recognized as safe (GRAS status) antimicrobial additive for direct contact with all foods, a number of studies have recently been conducted regarding the effects of ozone treatment on product shelf life and their sensorial and nutritional quality. This paper presents some possibilities of using ozone in the food industry as a means of controlling and removing microorganisms that cause food spoilage along the production chain. The review includes the general characteristics of ozone, its antimicrobial activity on food spoilage microorganisms and the possibility of using ozone as a disinfectant in certain sectors of the food industry.