Abstract:Abstract：Eggs and egg products are the main sources of Salmonella outbreaks，and egg quality and safety are of concern to all countries.Ozone （O3），a highly reactive and an effective antimicrobial agent，generates no residual chemicals.The US Food and Drug Administration（FDA）approved gaseous and aqueous ozone as an antimicrobial agent for direct use in food applications from the year of 2001.Ozone is a powerful oxidant for biologically effective broad-spectrum antibacterial agents because of its rapidity，high efficiency，and no residue.It has been widely used in various types of food.It has also played a very good role in egg preservation，but it has been relatively late at China and the research is still at a relatively elementary level.This article will review the principles of preservation of ozone，research on preservation technology from China and abroad，and problems in ozone preservation.