Abstract: This disclosure discusses sanitizing objects using a combination of an antimicrobial treatment and a quick freeze step. The use of antimicrobial agents for disinfecting food products often raises food quality and safety issues. The present invention uses hurdle technology to disable target microorganisms by using an antimicrobial agent, such as ozone, to make the targeted microorganisms more susceptible to the stresses of a rapid-freeze process and to lower the microbial resistance to freezing in general. Thus, it is more difficult for microorganisms to recover and reactivate during a subsequent thawing process. Hurdle technology allows low-levels of anti-microbial agents to be used to enable the use of rapid freezing for preserving foods. Novel antimicrobial hurdles coupled with conventional rapid freeze processes preserves food freshness, color, and taste while providing effective sanitation of food and non-food objects.