Disclosed is an apparatus for inactivating bacteria and/or reducing microbial count on a food product or a container therefore, which is susceptible to surface and sub-surface microbial presence is provided, said apparatus comprising a sealable chamber which is operably connected to i) an ozone generator for generating ozone gas, and ii) an evacuation fan for forcing movement of ozone gas through the sealable chamber. Also disclosed is a method for inactivating bacteria and/or reducing microbial count on a food product or a container therefore, which is susceptible to surface and sub-surface microbial presence is provided, said method comprising a) providing a plurality of said food product or container in a sealable chamber which is operably connected to i) an ozone generator for generating ozone gas, and ii) an evacuation fan for forcing movement of ozone gas vertically through the sealable chamber； b) creating condensation on surface of the food product or container by adjusting humidity in the sealable chamber to reach a predetermined humidity； c) operating the ozone generator and the evacuation fan to generate a predetermined exhaust air velocity to pass ozone gas generated by the ozone generator through the sealable chamber for a predetermined period of dwell time； and d) expelling ozone gas from the sealable chamber. The present invention further provides for a method for reducing a level of bacteria, yeast, mold and mildew in or on a container.
