Food pathogens may present a risk of outbreaks of foodborne illnesses. In an effort to minimize the risk of pathogen contaminarion, extent product shelf life and minimize wastes, WASHO3 will develop, test and push to the market a new technology for surface sterilization of fruits and vegetables. The solution is based on the use of highly-ozonated water in the food washing process. Ozone is a well-proven disinfectant of drinking water and is capable of neutralizing unwanted organic pollutants like pesticides. Ozonation is a clean technology based on oxygen and water and replaced the use of harsh chemicals in the cleaning process. A testfacility for surface sterilization will be constructed inside three existing vegetable/fruit-washing facilities (juice factory/vegetable washing facility/ready-to-eat factory). The effect and the efficiency of the technology will be evaluated on the following parameters in the endproducts: 1) Microbial activity; 2) Level of antioxidants and vitamin C; 3) Organoleptic profile; and 4) Shelf-life extension. In addition, the effect of ozonation on potential surface contamination of fruits with mycotoxins will be studied. Having a product to deliver ozonated water would open the door to simple and efficient fruit and vegetable surface disinfection for the Danish organic food industry.