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.
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 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.
Bacteria is not the most common topic for discussion around workplace water coolers. However, in recent years, a specific strain of bacteria has garnered a fair amount of press and discussion. The bacterium strain E.coli O157:H7 has become so popular in the media that most people have a healthy fear of this bacteria.
Escherichia coli (E.coli) is a Gram negative bacterium that is commonly found in the intestines of animals and humans. Specific strains of E.coli are dangerous and can cause food borne illnesses. One of the most dangerous strains of E.coli is O157:H7. This strain of E.coli results in an estimated 2,100 hospitalizations annually in the United States, and can be life threatening.
This strain of E.coli can be found on many vegetables, meats, and even the water supply. Most infections from E.coli O157:57 are caused from food borne illness, mainly undercooked ground beef, however, some have been waterborne. In May of 2000, the municipal water supply of Canadian town Walkerton, Ontario, was contaminated with this pathogen and has been blamed for over 2,000 illnesses and seven (7) deaths.
Antimicrobial interventions to reduce food-borne pathogens are getting harder to find. For example, historically Chlorine has been a low cost and relatively easy to use oxidizer that is effective against a wide variety of pathogens. However, the use of chlorine is becoming more difficult to integrate as the potentially harmful side effects of chlorine are becoming more and more apparent. This is also happening with other antimicrobial interventions such as methyl bromide, chlorine dioxide, and sodium hypochlorite.
A fairly new antimicrobial intervention that is both effective and safe is ozone. The use of ozone is gaining popularity in drinking water, food processing, and surface sanitation. While ozone is effective on a wide variety of pathogens, studies were done to prove that ozone is effective against the deadly strain of E.coli O157:H7. Research has been performed and ozone has proven to be a successful antimicrobial agent in reduction of E.coli O157:H7. We have assembled a few research papers that used ozone on various food products to successfully reduce or eliminate Ecoli O157:H7. These can be found HERE.
Implementation of Ozone
Aqueous Ozone
The most common method of using ozone for pathogen reduction is 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.
Ozone levels of 2.0 ppm are commonly used for E.coli O157:H7 reduction. Only a few seconds of contact time of the aqueous ozone with the pathogen is necessary for inactivation. See chart below for details. Reference HERE.
Using this data a determination of spray nozzles, spray bars, or even conveyers can be established. It is clearly shown that 2.0 ppm of aqueous ozone is very effective in only a short period of time, while higher ozone levels show only marginal improvement.
Ozone can also be used in drinking water to inactivate Ecoli O157:H7. This has been confirmed by the EPA and recognized as a suitable disinfectant for water. Reference HERE.
Gaseous ozone
The use of gaseous ozone for the elimination of pathogens is less common. There is also 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 Ecoli O157:H7, however more research is necessary to determine the effectiveness of ozone within different variables.
Ozone Solutions did perform research on the effect of gaseous ozone on ground beef to inactive E-coli. This research can be found here.
Below is an excerpt from the Direct Food Additive Petition presented to the FDA in August 2000 to achieve GRAS status for the use of ozone to inactivate Ecoli O157:h7, along with other pathogens.
We recently updated our OSW-3 Ozone Injection System. This is a small ozone injection system using an ozone generator with integrated air dryer. This is a small and compact ozone injection system for use with water flows up to 10 GPM. Following are the highlights of updates:
Improved contact tank allows for water pressures up to 50 PSI
New CM5 Grundfos Pump
Smaller footprint
Integrated water trap
Provisions for all the same optional automation as our popular Waterzone series
The OSW-3 uses a PVC mixing tank to lower costs verses our stainless steel models. The same stainless steel ozone injection pump is used on both the OSW-3 and the Waterzone Ozone Injection Systems. This ensures maximum durability of the system for the long term. In fact, many parts of these systems is same, this helps lower costs while providing a durable system.
Ozone Helps Produce Last Longer by Extending Shelf Life
Common Applications for Ozone use in Food Storage
Potato Storage Facilities
Onion Storage Facilities
Citrus Fruit Storage
Vegetable Storage
Aged Ham Storage
Cool Meat Storage
Preservation of Fish and Seafood
General Cold Storage Facilities
Methods of Ozone Application
Ozone gas can be distributed throughout a cold storage facility at low levels.
Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness.
Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life.
Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria.
Low levels of ozone gas can be used in containers to prolong shelf life upon delivery.
Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life
Benefits of Ozone Use in Cold Storage
Extend shelf-life of the produce within the cold storage facility.
Air-borne microbiological control
Low ozone levels (<0.3 PPM) will inhibit microbiological growth in the air.
High ozone levels can be used for disinfection when room is empty.
Surface sanitation can be maintained
By inhibiting microbiological growth pathogens on the surface of produce, containers, and walls will be kept to a minimum.
Eliminate mold growth from cold storage area.
Odor control
Maintain an odor-free cold storage area
Keep odors from cross contaminating between products
Ethylene Removal
Extension of Storage Life With Ozone
A few examples
Food
Extension
Storage Conditions
Fish
50-80%
ozone sterilized ice
Salmon
50%
ozone sterilized ice
Jack Mackerel and Shimaaji (fish)
1.2 – 1.6 days
Soak in 30% NaCl cont. 0.6 mg/L O3 30-60 min. every 2 days.
Beef (frozen)
30-40%
0.4oC; 85-90% RH; 10-20 mg/m3 O3, provided original microbial count is below 103/cm2
Poultry
2.4 days
Soak in ice water while passing in O3 (3.88 mg/L) 20 min.
Bananas
substantial
A few ppm O3 @ 12oC, if fruit is not within a few days of its period of rapid ripening.
Strawberries, Raspberries, Currents, Grapes
100%
2-3 ppm O3, continuously or several hours each day.
Apples
several
1.95 cm3 O3/m3
Potatoes
6 months
3 mg/L O3; 6-14oC; 93-97% RH
Eggs
8 months
0.6 ppm O3; 31oF; 90% RH
Cheeses
63 days
0.2 – 0.3 ppm O3
* Source: Review of the Applications of Ozone for Increasing Storage Times of Perishable Foods, Ozone: Science and Engineering, Vol. 4, pp. 147-163, 1982, Pergamon Press Ltd.
Ozone is used as a sanitizer in Clean-In-Place (CIP) Systems
The use of ozone sanitation in Clean-In-Place (CIP) systems offers many advantages to the beverage and food industries. Ozone is an environmentally friendly disinfectant that leaves no residual or by-products after the disinfecting process. Ozone is also a safe sanitizer with no need for chemical storage, handling, or related safety issues. The use of ozone may eliminate the need of some hot water cycles, reducing the amount of water used, and the energy costs associated with hot water. These costs savings in conjunction with chemical savings have made ozone a cost saving measure in some applications.
Ozone has been used extensively in the beverage industry for disinfection of the product, bottles, and fillers. The use of ozone in this industry has been widespread since the FDA gave ozone GRAS approval in November 1892 (21 CFR § 184.1563). The use of ozone as a surface sanitizer and for direct contact with food has also grown more recently. In 2001, ozone was give GRAS approval for direct contact with all meat and poultry products (FSIS Directive 7120.1)
Benefits of ozone use in CIP Processes
Ozone has no residual or by-products that could alter flavors of a beverage or other product.
Ozone sanitation may replace hot water cycles lowering energy costs.
Chemicals like chlorine or other sanitizers can be eliminated saving cost and labor in handling/transporting chemicals.
CIP rinse/cleaning cycles can be combined using ozone; saving water and time. This may allow for more processing time due to shorter CIP cycle time.
Ozone’s reactive properties allow it to quickly kill bacteria. In fact, ozone is ten times stronger than chlorine as a disinfectant.
Potential cost savings of ozone use in CIP Processes
Water savings due to fewer cycles during CIP processes.
Chemicals may be reduced, saving chemical costs.
Water savings will translate to less wastewater, and potentially cleaner wastewater eliminating chemical by-products.
Fewer CIP cycles shortens overall downtime for CIP process.
Energy costs may be lowered due to less hot water consumption.
Ozone use for CIP Systems in the beverage industry
The use ozone in the beverage industry can be attributed to process and downtime improvements more than cost savings. In the wine and beer industries, ozone is very attractive due to the sensitive nature of the final product. Ozone is very attractive as there is no residual left behind by the sanitation process to alter the flavor of the wine or beer.
A summary of research done on ozone used to sanitize beer lines and pipes can be found here.
The journal of the International Ozone Association recently published a paper on ozone use for CIP system in the wine industry. This paper can be viewed and purchased here.
Other applications in the beverage industries have favored the use of ozone strictly for cost saving measures. With less downtime from the CIP process production can be increased. A study from 2008 at a beverage plant found total cuts to CIP process of 180 minutes each production day. This resulted in a dramatic profitability improvement to this plant. More about this study can be found here.
Ozone use for CIP Systems in Food Extraction Processes
Extraction processes are continually evolving and using new methods to extract biological components from food products. In the past many extraction processes used heat, and chemicals to dissolve biological components in food products. Today many extraction processes are using cooler and less harsh methods to extract desired proteins. This creates a microbiological concern in the product and manufacturing environment. Ozone has been used successfully in the gaseous form to disinfect the final product, but also in the CIP processes of these systems. Due the lack of residual left by ozone it is an attractive solution to the microbiological problems that may be present in these applications.
Ozone use at Dairy Farms in the CIP process
When thinking of CIP processes dairy farms are not usually the first application that comes to mind. However, dairy farms are one of the most common CIP processes used. Each modern dairy farm uses a pipeline to carry the milk from the individual milking station to the final bulk tank (with a few stops in between). Dairy farms are required to clean these pipes after every milking, which may be 2 or 3 times per day. Traditionally hot water with chemicals were used in these processes consuming a large amount of energy and chemical costs. The use of ozone can eliminate hot water costs, lower chemical costs, and shorten total CIP time, allowing more time for milking.
Ozone as a Sanitizer
Ozone is an extremely effective sanitizer. Historically the most common sanitizer used in CIP systems has been chlorine. While chlorine is a very effective disinfectant it has the potential to leave residuals and create potentially harmful by-products. Other chemicals, caustics, and acids are used in the CIP process also. All of these have challenges with storage, handling, and transportation that has increasing regulation. These factors along with rising costs have broadened the use of ozone in many applications.
This study investigated the efficacy of ozone washing appliances for microbial decontamination of tomatoes and green onions. Produce were submerged for light or heavy washing in ozone Washer-A or -B (Washer-B generates higher levels of ozone and agitation) or non-ozone Washer-C. Ozone washings reduced total aerobic mesophile counts on whole tomatoes but not green onions when compared to unwashed samples. Washer-B at heavy setting reduced coliform numbers on whole tomatoes by 1.9 cfu/g. Furthermore, Washer-B yielded more than 2.0 log reductions of Escherichia coli (inoculation level at ∼6.3 log cfu/g) on the edible portions of tomatoes than Washer-A at comparable settings. A follow-up study using Washer-B showed that ozone application can significantly reduce E. coli and Salmonella in produce wash water to prevent cross-contamination. However, when compared to non-ozone washing of produce, improved reduction of natural and artificially inoculated microorganisms by ozone applications was not found. Microscopic observation corroborates microbial enumeration showing that removing inedible portions (stem scars or root bulbs) of washed tomatoes and green onions is beneficial for microbial decontamination.
PRACTICAL APPLICATIONS
Contaminated produce is a major cause of bacterial-related foodborne illnesses in the U.S.A. To meet consumer’s demand for safer produce, effective sanitizing methods need to be developed and verified. Data from this study expands our knowledge of ozone-based kitchen appliances for produce sanitization and their practical value for preventing cross-contamination during produce washing. Furthermore, the findings highlight the importance of removing stem-scar and root bulb portions of washed produce for food safety.
Please note: This post was made on April Fools day. Therefore it is possible that at least some of the claims here are exaggerated or even completely untrue.
Researchers nearing the conclusion of a five-year study on human aging announced Friday that they may have found a cure. In fact, a scientist involved with the study, who spoke on condition of anonymity, claims that early results seem to show that consuming certain brands of beer treated with ozone may actually reverse the aging process altogether.
Official results will not be released for at least six months. However, extensive research statistics and materials were mysteriously leaked and have since been obtained by the Ozone Journal.
Methods and Results
A single macromolecule. Many of the symptoms of aging in humans are related to accumulated damage to macromolecules.
The study, which began in 2006, focused on how life-long human consumption habits relate to macromolecular damage in living cells, a leading cause of human aging. Researchers hoped to discover a link between certain foods and the rate at which macromolecules are damaged.
As the study progressed, researchers focused on a small group of substances that showed statistical promise. Eventually they were able to confirm the shocking discovery that mice who consumed specific drafts of beer containing dissolved ozone were not only aging more slowly, but in some cases macromolecular damage was being entirely reversed. After further refining the mixture, rejuvenation was occurring in mouse cells, tissues, and even whole organ systems.
Preliminary research indicates that an elderly organism will age in reverse back to its prime when put on a regimen of ozonated beer.
Beer Choice
While researchers expected that different brews would not necessarily produce the same results, the beers exhibiting high anti-aging potential (AAP) were a surprising and unlikely assortment.
Comparison of the anti-aging potential of various ozonated beers. Higher levels of AAP indicate faster rates of bimolecular rejuvenation. Click to enlarge.
Reaction
As a mixture of facts and rumor spread about the study, scientists across the world are raising their eyebrows and expressing caution about the findings. Brow Furughd, a professor at the French Academy of Sciences expressed skepticism about the chemistry behind such a simple reverse aging formula and how the discovery could have been made outside of Western Europe.
However, Burt McBlitzed, of Alcohaulics Onymous, said his organization fully embraced the preliminary findings. “Frankly, I’m not surprised at all by this. I mean, I think we’ve suspected all along that beer represents the fountain of youth in some way.”
Ozone is commonly used for the reduction, or elimination of E.coli on food products. Since achievingGRAS approval for the use of ozone for direct contact with food in 2001 the use of ozone for the elimination of E.coli has increased significantly. The specific strain of E.coli most frequently targeted is E.coli O157:H7.
We have assembled some research on the use of ozone specifically for E.coli O157:H7. This research is linked HERE, we have provided the white paper title, author, and abstract for your review, along with a link to the full paper for your use.
If you have any further questions on the use of ozone for the inactivation of E.coli O157:H7, or any other pathogen, please contact our application engineers today.
Ozone Solutions has recently added a new Ozone Generator to our rental line. This is an exciting addition, as this Ozone Generator produces 150 g/hr of ozone from oxygen.
The Water Cooled TG-150 is an extremely efficient and versatile Ozone Generator offering ozone effective concentrations up to 10% by weight. At an oxygen flow rate of only 15 SCFH the TG-150 will produce 55 g/hr of ozone. At an oxygen flow rate of 20 SCFH the TG-150 will produce 70 g/hr of ozone. Check out the entire TG-150 performance data here.
For a complete package, Ozone Solutions also rents the oxygen concentrators necessary to produce ozone from this Ozone Generator.
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