Posted by glen on March 6, 2012 under Food Industry, Ozone food, Ozone HACCP, Uncategorized | 
Pork Processor share in a very competitive market, driven by food safety, quality, and demand planning and price point. In addition pork processors are challenged with developing and adhering to strict FDA, USDA and State regulations.
QA management teams strive for excellence, identifying new technologies to enhance existing HACCP & Safe Food Practices. Ozone is the new antimicrobial intervention step. Ozone has been in a constant state of development for the past decade, advances in science and improved technology has brought Ozone to the forefront of pork processing technology. {Please see the HACCP example below} or click here to access >> Pork HACCP Applications
The applications are abundant, beginning with the receiving/holding phase thru the full body & Evisceration cavity antimicrobial wash to the “Chilling – Ozone Misting” to “Storage – Ambient Air/gas systems”, all the way to the processed packaged retail cuts, extending the supply chain shelf life cycle.
Applied ozone as an antimicrobial intervention works replacing or eliminating chemicals reducing operational cost. Ozonated recycled denatured water is also used “for example” in CIP as a receiving and holding washout stage a value added HACCP step.
Ozone is an excellent application to improve your HACCP & Food safety Plan.
Author: Glen Holsather
Ozone Solutions
Pork Producers Ozone HACCP Plan
Click here for your pdf copy >> (Pork HACCP Applications)
Posted by Scott Postma on March 5, 2012 under Food Industry, ozonated water, Ozone News, Uncategorized |
A University of Alberta research team has discovered that technology commonly used to decontaminate food industry equipment can also rid meat processing plants of lethal microbial material (Bovine Spongiform Encephalopathy) responsible for the human version of the ailment Mad Cow disease.
U of A microbiology professors Mike Belosevic and Norm Neumann and engineering professor Mohamed Gamal El-Din demonstrated that infectious proteins found in the brain matter of cattle can be eradicated from water treated with ozone.
More information here
Posted by Joel Leusink on February 20, 2012 under Food Industry |
Ozone has been granted GRAS approval by the USDA and FDA for direct contact with food. This is a big step that was achieved in 2001. We are commonly asked about these regulations. Below is a brief overview of all the regulations and where you can find the specific regulations directly from the USDA and FDA.
USDA and FDA Ozone Regulations
Ozone has been given GRAS approval by the USDA and the FDA for direct contact with food products, including all meat and poultry products. While good manufacturing procedures must be in place, no regulations exist on levels of ozone in food processing applications. The final rule from the FDA providing GRAS approval was given in 2001, the USDA followed with the final rule granting GRAS approval for ozone in 2002. References for all these actions, along with the specific rules are provided below.
A brief history of ozone use in the food industry:
1957 – Ozone in the gaseous form was approved for the storage of meat by the USDA.
March 12, 1975 – FDA recognized ozone treatment to be a Good Manufacturing Practice (GMP) for the bottled water industry. The minimum ozone treatment for GMP is “0.1 part per million (0.1 mg/l) of ozone in water solution in an enclosed systems for at least 5 minutes.” Code 21 of Federal Regulations, Section 129.80 d.4 Federal Register 11566, 12 March 1975.
June 14, 1997 – A panel of experts from food science, ozone technology, and other related fields has declared Generally Recognized as Safe (GRAS) status for ozone use in food processing.
This panel of experts was requested by the Energy Power Research Institute (EPRI). It is well worth mentioning that the EPRI was very instrumental in achieving GRAS approval for the use of ozone in food applications. Read below an excerpt from the EPRI Global Handbook from 2004:
In 1999, recognizing that the 1982 ruling created confusion among the food processors, the FDA encouraged EPRI’s FTA to pursue the development and submission of a Food Additive Petition (FAP) that would allow the use of ozone as a contact antimicrobial agent in food. Petitioners D.M. Graham of EPRI and R.G. Rice of RICE International Consulting Enterprises completed the FAP and submitted it to the FDA in August 2000. After an expedited and rigorous review by the FDA staff, the FDA recognized ozone as an antimicrobial agent suitable for use in Food Processing and Agricultural Production. Notice of this recognition appeared in the Federal Register, June 26, 2001.
Regulations
USDA final rule on ozone dated 12/17/2002, FSIS Directive 7120.1
Safe and suitable ingredients used in the production of meat and poultry
FSIS Directive 7120.1 States:
Ozone for use on all meat and poultry products.
Ozone can be used in accordance with current industry standards of good manufacturing practice. No other guidelines are given on levels or dosages of ozone.
Reference 21 CFR 173.368
USDA CFR 173.368
Ozone (CAS Reg. No. 10028—15—6) may be safely used in the treatment, storage, and processing of foods, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319), in accordance with the following prescribed conditions: (a) The additive is an unstable, colorless gas with a pungent, characteristic odor, which occurs freely in nature. It is produced commercially by passing electrical discharges or ionizing radiation through air or oxygen. (b) The additive is used as an antimicrobial agent as defined in § 170.3(o)(2) of this chapter. (c) The additive meets the specifications for ozone in the Food Chemicals Codex, 4th ed. (1996), p. 277, which is incorporated by reference. The Director of the Office of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20055, or may be examined at the Office of Premarket Approval (HFS—200), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C St. SW., Washington, DC, and the Office of the Federal Register, 800 North Capitol St. NW., suite 700, Washington, DC. (d) The additive is used in contact with food, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319 or 9 CFR part 381, subpart P), in the gaseous or aqueous phase in accordance with current industry standards of good manufacturing practice. (e) When used on raw agricultural commodities, the use is consistent with section 201(q)(1)(B)(i) of the Federal Food, Drug, and Cosmetic Act (the act) and not applied for use under section 201(q)(1)(B)(i)(I), (q)(1)(B)(i)(II), or (q)(1)(B)(i)(III) of the act.
USDA Guidance on Ingredients and sources of radiation used to reduce microorganisms on carcasses, ground beef, and beef trimmings:
Ozone is classified a Secondary direct food additive/processing aid allowable for all meat and poultry products.
FDA Federal Register Vol. 66 No.123 June 26, 2001
The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry. This action is in response to a petition filed by the Electric Power Research Institute, Agriculture and Food Technology Alliance.
This rule is effective June 26, 2001.
The April 13, 1998 FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, states that “Ozone treatment of wash and flume waters holds promise as a treatment to control microbial build-up, especially in recycled water.”
However, with regard to chlorine: “Fruit and vegetable tissue components and other organic matter neutralize chlorine rendering it inactive against microorganisms.”
Full details are available here: Guidance for Industry
National Organic Program and Ozone
For specific information on the acceptable uses for ozone in organic food processing applications refer to our National Organic Program page.
Information on ozone products that can be used and information can be found by contacting our office or browsing the ozone products on our website.
Posted by Joel Leusink on February 9, 2012 under Food Industry |
Ozone use for the inactivation of listeria
Listeria is a common term to refer to a specific strain of bacteria species. There are seven (7) known species of Listeria. The specific species L. monocytogenes is the cause of Listeriosis, a serious infection caused by eating food contaminated with this strain of bacteria. This disease can be deadly and will pose a greater risk to those with weakened immune system. Both L. monocytogenes, and Liseteriosis, are commonly known only as Listeria, and Listeria illness.
Listeria is found in soils, this can lead to fruit and vegetable contamination. Listeria can also be found in all types of meat products, milk, and eggs. Higher risk foods are any uncooked or undercooked foods, unpasteurized milk, raw vegetables, and some ready-to-eat foods.
Click here to learn more about Listeria from the CDC (Center for Disease Control and Prevention).
Ozone can be used for the reduction, or elimination of L. monocytogenes on food products. Since achieving GRAS approval for the use of ozone for direct contact with food in 2001 the use of ozone for the elimination of L. monocytogenes has increased significantly.
To eliminate Listeria or any other bacteria with ozone successful implementation of ozone is necessary. While every application is different, there are a few fundamentals that will apply in most applications.
Implementation of Ozone
Aqueous Ozone
The most common method of using ozone for pathogen reduction is by dissolving ozone into water. Aqueous ozone is very stable, safe, and easy to manage. Typically, ozone is dissolved into water using an Ozone Injection System and then sprayed onto the surface requiring disinfection. This surface may be a hard equipment surface, or the surface of a food product.
In 2000, the Journal of Food Science published a paper by Kim & Yousef showing the effect of dissolved ozone in a batch reactor on Listeria monocytogenes. Dissolved ozone at 0.4 and 0.8 ppm inactivated 4.6 and 5.7 log CFU/ml within 30 seconds. Additional tests were run at higher dissolved ozone levels. Higher dissolved ozone levels did show faster (immediate) inactivation of Listeria monocytogenes.
Dissolved ozone can be sprayed on food and produce using spray bars, or other spraying methods. Conveyers work well to allow the sufficient contact time, and offer full coverage of the aqueous ozone. It is important that all of the produce is contacted by the aqueous ozone to achieve desired antimicrobial intervention. Contact times can be varied by altering conveyer speeds, spray tip design, and spray bar design/quantity. If water is already used in an application to wash produce it is very simple to add ozone to this water and achieve an antimicrobial intervention step without any major changes to the current processes.
Gaseous ozone
The use of gaseous ozone for the elimination of pathogens is less common. There is less research showing the effects of gaseous ozone on bacteria. The application of gaseous ozone is dependent upon the temperature, humidity, contact time, and ozone levels. Research has been conducted to determine that gaseous ozone will reduce and inactivate L. monocytogenes; however, more research is necessary to determine the effectiveness of ozone within different variables.
Produce in need of disinfection can be placed in chambers, rooms, or even cargo containers for ozone treatment. A sealed area that can contain the produce and ozone gas while maintaining human safety will work. It is necessary to assure sufficient air movement past each piece of produce. Ozone levels from 1.0 — 100 ppm are used in this application with contact times from 20 minutes to 10 hours. For more information on the potential of using gaseous ozone in your application contact our application engineers today.
Click here for more information and to view ozone research papers on this topic
Posted by Joel Leusink on February 6, 2012 under Food Industry |
Ozone use in the production of organic food
Organic food products are gaining popularity throughout the world. As concerns from potentially harmful chemicals, hormones, and other synthetic based products grow, the allure of organic foods continues to increase. Organic foods are typically foods that are grown without pesticides, herbicides, chemicals, or growth hormones. This means the food you are eating is more natural and free of synthetic products.
The National Organic Program (NOP) was established by the USDA to create rules and guidelines to ensure that organic labeled foods are truly organic. The NOP is responsible for administrating and enforcing the regulatory framework for the national organic standards. The NOP regulations cover in detail all aspects of food production, processing, delivery, and sale. There are three levels of organic foods.
- 100% Organic — Products made entirely with certified organic ingredients and methods
- Organic — Products with at least 95% organic ingredients
- Made with organic ingredients — Products containing a minimum of 70% organic ingredients
http://www.ams.usda.gov/AMSv1.0/nop
Only foods that are categorized as 100% Organic, or Organic (95%), are allowed to display the USDA Organic label on the product to consumers.
There are various regulations and rules that will dictate what ingredients can be used for organic food products. Ozone can be used in some organic applications, but not all. The regulations are sometimes hard to find and not in one central location. Below are a few locations in the organic registry where ozone is listed.
Ozone as an ingredient:
Ozone can be used as an ingredient in organic foods. However, these foods will not be able to maintain a 100% organic rating. They will only be allowed an Organic, or Made with organic ingredients label.
This information can be found in CFR 205.605
USDA wording from CFR 205.605
§ 205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).”
The following non-agricultural substances may be used as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s))” only in accordance with any restrictions specified in this section.
Ozone is listed in this section follow link below:
http://edocket.access.gpo.gov/cfr_2011/janqtr/pdf/7cfr205.605.pdf
Ozone in crop production:
Ozone can be used in the production of crops. Ozone is considered a synthetic substance and regulated as such in crop production. Ozone is allowed for cleaning of irrigation systems only. Provided ozone is used in this manner, all crops will maintain 100% organic rating.
This information can be found in CFR 205.601
USDA wording from CFR 205.601
§ 205.601 Synthetic substances allowed for use in organic crop production.
In accordance with restrictions specified in this section, the following synthetic substances may be used in organic crop production: Provided that, use of such substances do not contribute to contamination of crops, soil, or water. Substances allowed by this section, except disinfectants and sanitizers in paragraph (a) and those substances in paragraphs (c), (j), (k), and (l) of this section, may only be used when the provisions set forth in §205.206(a) through (d) prove insufficient to prevent or control the target pest.
Ozone gas — for use as an irrigation system cleaner only.
Link to this section below:
http://edocket.access.gpo.gov/cfr_2011/janqtr/pdf/7cfr205.601.pdf
Ozone in production surface sanitation:
Ozone can be used in food processing, distribution, and retail centers as a surface sanitation on food contact surfaces. This is referenced in CRF 205.605, however it is made clear in the following document:
USDA wording from: The USDA National Organic Program Requirements for Food Retailers and Distribution Centers
The regulations identify some chlorine materials that may be used to sanitize food-contact surfaces, including calcium hypochlorite, chlorine dioxide, and sodium hypochlorite; hydrogen peroxide and ozone are also permitted. See 7 C.F.R. 205.605.
Link to this entire document below:
http://www.fmi.org/gr/USDA_OrganicProgram.pdf
These are the regulations within the NOP that contain ozone. Unfortunately at this time the USDA and the NOP have not given ozone the same latitude it has in other food processing environments similar to the GRAS approval for direct contact with food ozone was given by both the USDA and FDA. We are hopeful that in time, the USDA will allow the use of ozone in more organic applications. As ozone is produced from oxygen, and quickly returns to oxygen after oxidation of potentially deadly pathogens we feel that ozone should be given a greater role in the production of safe 100% organic foods.
Should you have any questions about the use of ozone in your organic growing application, please feel free to contact Ozone Solutions’ Application Engineers, we would be glad to discuss the potential solutions we can offer your application.
See this full webpage on our website at our organic growing with ozone page
Posted by Scott Postma on January 26, 2012 under Food Industry, Ozone food |
Take a look a the FDAs following table which outlines treatment methods for controlling food related risks.
FDAs Summary of Literature Findings on Microbiological Safety Issues and Preventive Controls
Source
FDA/CFSAN, 2001c |
Industry/Products
Fresh and fresh-cut produce |
Problem/Risk
- Manure and biosolids
- Water for agricultural uses
- Improper postharvest packing, cooling, and storage practices
|
Preventive Controls Suggested
- Temperature control
- Physical removal of microorganisms
- Use of effective GRAS cleaning agents
- Ozone treatment
- Irradiation
- Biocontrol
|
It should be noted that ozone is the only oxidant specifically mentioned by name for controlling microbiological issues. It is most likely due to the fact that ozone work so well at reducing microbiological counts on produce. Applying a minimal amount of ozone in either gas or aqueous form can achieve impressive results.
To see the actual FDA document, click on the link below:
To learn more about how ozone can help you, see this food processing page.
Posted by Scott Postma on January 25, 2012 under Food Industry, ozonated water, Water Remediation |
There have been a lot of question about the efficacy of ozone in warm/hot water. Yes – ozone does work in hot water! See the supporting documentation below.
- Ozone Efficacy in Hot Water – PDF
EPA Chart showing log 4 virus inactivation with ozone vs. temperature
R.N. Kinman (1975) & E. Katzenelson, et al. (1974) reported “As temperature increases, ozone becomes less soluble and less stable in water; however, the disinfection and chemical oxidation rates remain relatively stable. Studies have shown that although increasing the temperature from 0 to 30 deg C can significantly reduce the solubility of ozone and increases its decomposition rate, temperature has virtually no effect on the disinfection rate of bacteria.”
In other words, the disinfection rate was found to be relatively independent of temperature despite the reduction in solubility and reduced stability at higher temperatures.
If hot water reduces the solubility of ozone, how is Ozone Solutions addressing the lower solubility issue?
Generating high ozone gas concentrations provides better ozone mass transfer into water. We generate these high concentrations by:
- using an oxygen concentrator to provide a 90% pure oxygen feed gas to the corona cell thereby increasing the generated ozone concentration
- using a high-frequency ozone generator which can generate ozone concentrations in excess of 7% by weight
Contact Ozone Solutions at 712-439-6880 for more information.
Posted by Joel Leusink on December 23, 2011 under Food Industry |
It’s almost Christmas. Did you buy all your presents? Maybe it’s too late for last minute gift ideas, however, you can use this idea next year.
A refrigerator ozone generator makes a great give for anyone with a refrigerator. This little generator operates off 4 D cell batteries and will provide enough ozone in your fridge to keep mold and bacteria from growing. This will keep food fresh and your fridge smelling pretty!
Strawberries in a normal fridge, and a fridge with ozone for 7-days.
Learn more about ozone and food storage HERE
Wishing you and your family a very Merry Christmas. The Ozone Solutions team will be leaving now for the weekend. We will return in full force next week Tuesday.
Posted by Joel Leusink on December 3, 2011 under Food Industry, Ozone News |
Young people will compete with food safety ozone idea
(Sentinel photo by Joanne Glamm) These students use a skit to present their food safety research on pork. Portraying "pigs" concerned about their health are (from left) Chance Irwin, Claudia Probst, and Renae Zynda who listen as "reporter" Kara Albrecht interviews Morgan Boehme acting as Iowa State University researcher Dr. H. Scott Hurd.
“No more salmonella!” “No more salmonella!” chant three local young people dressed as pigs in skit with a type of Occupy Wall Street protest about food safety.
Claudia Probst, Chance Irwin and Renae Zynda, of Le Mars, are among eight young people who will showcase their research on food contamination Saturday at East High School in Sioux City.
The local students will compete in a regional tournament with other northwest and western Iowa teams by presenting a skit, demonstrating the skills of a robot and answering a challenge.
The competition is part of an international program, FIRST LEGO League.
Read full story HERE
This team met with, and toured Ozone Solutions to learn more about ozone and the potential of ozone in food safety.
To learn more about the First Lego League (FLL) click HERE
Posted by Joel Leusink on October 30, 2011 under Food Industry |
Ozone use in Milling Applications
The use of ozone in milling application has grown substantially since 1997 when ozone was first allowed in food processing applications. There are many areas of use for ozone in the milling industries and as research continues new uses will surely follow.
Overview of ozone use in milling applications
- Ozone is an oxidant used for antimicrobial and pathogen control in many food processing applications.
- Ozone was first allowed in food processing in 1997 with limited application.
- Ozone was given GRAS approval by both the FDA and the USDA in 2001.
- Ozone use in milling has been growing with ongoing research in many areas.
Applications of ozone in milling applications
There are many uses for ozone in the milling industry. While some research is on-going, below is a list of industrial applications where ozone has been used with success.
- Aqueous ozone is used in the grain temper process to inactivate mold and bacteria at the first point of the milling process.
- Ozone gas is used with dry milled product for antimicrobial intervention in process.
- Ozone gas is used for surface sanitation of enclosed equipment.
- Ozone gas is used in conveyors and transport equipment in process as an antimicrobial intervention point between process steps.
Ozone use in temper process
- The temper process adds water to the grain.
- Many grains are tempered to increase the moisture content of the grain prior to milling.
- Ozone can be dissolved into the water that is soaked into the grain.
- Most pathogens are found on the exterior of the grain.
- Fewer pathogens are found within the grain.
- Ozone use in the temper process lowers all pathogen levels in the beginning of the milling process.
Details of ozone use in temper process
Water used in tempering process passes through an ozone injection system to provide aqueous ozone at very high dissolved ozone levels. A minimum of 10 ppm of dissolved ozone is used to ensure residual aqueous ozone can soak completely through the outer later of the grain. Ozone half life in water is 20 minutes in 20-deg C water. After 60 minutes ozone level in water may still be above 2.0 ppm. Aqueous ozone at 2.0 ppm is sufficient for antimicrobial intervention. Aqueous ozone at 2.0 ppm will achieve a four (4) log reduction of bacteria in one (1) second of contact time
Ozone gas use in milling (ozone gas used on milled grain products in process)
- Sealed mixers can be used to mix ozone gas and milled grains (flour, bran, etc.)Mixers commonly used to inject chlorine gas or other chemicals could be used to apply ozone gas to the milled grain. Contact times greater than 30 seconds at ozone levels greater than 20 ppm will achieve excellent reductions in pathogens.
- Ozone can be introduced into pneumatic or mechanical conveyors to disinfect grain in processConveyers that are used to transport milled grains from one location to another can be used to apply ozone gas to the grain. This is an efficient and convenient method of applying ozone gas to the grain.
- Equipment can be sanitized by ozone gas disinfectionMilling equipment can be sealed and exposed to high levels of ozone gas. Ozone gas at effective levels for pathogen reduction can be used in these applications to safely reduce pathogens without the use of chemicals or residuals.
- Ozone gas requires more contact time and higher levels than aqueous ozone.
Practical Information
- The use of ozone in milling has shown increased reduction of bacteria, yeast, and mold reduction over time.Due to cross contamination, residual mold spores, and residual pathogens; mold and bacteria counts in the final product are not dramatically improved immediately. However, over time the mold and bacteria counts are lowered with the use of ozone in process.
- Customers have commented on reduction and complete elimination of mold growth in sifters and other equipment throughout the milling process.
- Shelf life of of some milled products has increased dramatically due to lower bacteria and mold counts.
Research
IOA User Success Report — Harvest States Amber Milling, Huron, OH
- Ozone was used in temper process to replace chlorine.
- APC bacteria reduction of 75-80% using ozone, compared to chlorine.
- After months of operation further reduction of bacteria (up to 95%) was achieved.
Influence of Tempering with Ozonated Water on the selected properties of wheat flour — Dept of Food Engineering, Univ of Gaziantep — Senol Ibanoglu (Oct 14, 2000)
- Aqueous ozone at 1.5 and 11.5 ppm were tested.
- No physical properties or baking quality changes were found.
- Statistically significant reduction in total bacteria and yeast/mold population was found at both ozone levels.
A Comparison between Chlorinated Water and Ozonated Water as an Antimicrobial Treatment during Tempering of Wheat — ASABE Meeting Presentation
- Ozonated water did not have any effect on the color and germination capacity of wheat grains.
- Ozonated water significantly lowered the yeast/mold counts in durum and hard red spring wheat.
View this application page on our website HERE
