Ozone and Food Processing
Use ozone to disinfect stored food for unprecedented pathogen destruction. Turnkey systems allow easy ozone integration.
- the most powerful oxidizer available
- environmentally friendly
- no chemical storage required
- three-thousand times more germicidal than chlorine
- instant pathogen destruction
- no harmful chemical residual
Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food are stored.
Ozone in Food Processing
Chlorine and Ammonia are used to treat water, these combine to form a 3rd compound called CHLORAMINE which is NOT removed by normal GAC or Block carbon water filters.
This requires at least 15 minutes contact time with a catalytic carbon filter (yep 15 minutes at drip rates) to remove this chloramine.
This means that even IF you filter your water before food usage, it still contains chlorine in the form of chloramine.
CHLORAMINE still reacts with the humic content to create THM's
Ozone Applications for Food Products and Processing
Significant reduction of E.coli can be achieved with ozone using the proper dosage and exposure time.
Pathogens Ozone is Commonly Used to Inactivate
- Salmonella enteritidis
- E.coli O157:H7
- Listeria monocytogenes
- Shigella dysenteriae
- Micrococcus aureus
- Clostriduim botulinum
- Mycobacterium tuberculosis
- Bacillus anthracis
- Streptococcus sp
Ozone Use in Apple Processing
The Challenge: To Reduce Flume Water Usage and Keep Tastee Apples Tasty
Adobe PDF Document (123KB)
- August 13, 1999 - FDA issues 21CFR Part 173.368 giving ozone GRAS approval for use on all meat and poultry products.
- December 23, 1999 - FSIS published final rule approving the use of ozone in meat and poultry products.
- December 17, 2002 - USDA issues FSIS Directive 7120.1 naming ozone a Safe and Suitable Ingredient Used in the Production of Meat and Poultry Products.
The USDA and FDA have approved ozone as an antimicrobial agent for use with food processing. With regulatory approval, ozone has become a great option for cost-effectively disinfecting food.
Extended Benefits of Ozone
- Higher levels of ozone can be used before altering the taste or appearance of the produce.
- Ozone improves taste and appearance over the use of chlorination alone: Better Quality Produce
- Ozone lowers counts of spoilage microorganisms in wash water and on produce surface: Longer Shelf Life
- Ozone keeps wash water cleaner longer: Less Water Usage
- An ozone treatment is capable of destroying pesticides and chemical residues in wash water and on produce.
- Eliminate chlorine from a process: No THM's or other chlorinated by-products.
- Implementing ozone reduces the risk of cross-contamination of pathogens.
- Ozone leaves no chemical residue: No Final Rinse - Less Water Usage
- An ozone system mitigates the need for storage, handling, use, and disposal of chemical sanitation agents.
- In some situations, ozone reduces contamination in discharge water: Lower Cost Waste Water Disposal
- Ozone is natural and chemical free allowing the use of ozone in organic food production and processing.
Ozone in Food Processing Applications
Past Experience, Future Potential and Regulatory Issues
Adobe PDF document (93KB)
The recent stories of food contamination reported in the media serve to highlight the need for the food industry in the United States to seek better, more effective methods of ensuring the safety of food products.
Last Updated: February 20, 2015
The above information is from http://www.OzoneSolutions.com and is copyrighted by Ozone Solutions Inc.