Posted by Sharla Kattenberg on May 8, 2013 under Food Industry, Ozone food | 
Ozone reduces fungicide residues on grapes
What is better than juicy red grapes sliced and sprinkled atop a leafy salad? Or what warms your heart more than seeing your child devour cluster after cluster of the succulent berries on a Saturday afternoon? After all, it’s not just a burst of sweetness that grapes offer with every bite–their flesh is saturated with vitamins C and K; their seeds, with antioxidants. So eating a lot of grapes is a good thing, right?
Yes and no. While it’s true that grapes ARE loaded with nutrients, it’s also a fact that they are exposed to chemicals–a LOT of chemicals. Grapes and their vines are fragile, and without the aid of modern agricultural pesticides and fungicides, those pretty grapes you feed to your children would have died and turned to compost long before making it to your kitchen table.
So how do we assist the survival of the grapes, and yet avoid ingesting those chemicals? This is where ozone steps in. A recent study shows that exposing grapes to ozone can reduce grapes’ fungicide residue.
In this study, a research team ran a trial to see if ozone exposure would increase the breakdown of fungicide residue on “Thompson Seedless” table grapes.
The grapes in the trial were treated with various fungicides. The grapes were then put into storage for 36 days. During the storage period, the control group was exposed to zero ozone. The trial group was exposed constantly to 0.3 PPM ozone.
While common grape fungicides do naturally break down over time, the study found that ozone helped several of the fungicides break down more rapidly. At the end of the 36 day trial period, the grapes in the control group still had 59.2% of the fungicide residue present. The grapes exposed to ozone, on the other hand, had only 35.5% of their fungicide residue remaining.
Further study is needed to determine if the chemicals resulting from the reaction between the fungicides and ozone cause negative health effects. In the meantime, though, ozone beckons as a hopeful assistant in keeping our grapes as clean and healthy as possible.
Link here to the original article, written by Emanuela Fontana. You can also purchase the complete study, published by the scholarly journal Postharvest Biology and Technology.
Posted by Joel Leusink on May 4, 2013 under Ozone food |
Ozone use for the degradation of aflatoxin in corn has become quite popular recently. There is a-lot of interest into the potential of ozone in this application. There is a great deal of data available that does prove that ozone will destroy aflatoxin.
Aflatoxin is a mycotoxin that is produced by a fungus (aspergillus). In climates where mold may grow on grain while it is growing in the field high levels of aflatoxin on grain may be an issue. Aflatoxin is a pathogen that can cause health issues in both humans and animals. The FDA has established action levels for Aflatxin for human and animal consumption that rage from 20 – 300 ppb.
With the rising prices of corn and other commodities the practical removal of unsafe levels of aflatoxin can be a necessary part of cost effective agriculture.
While there is a fair amount of lab data available, actual real-life data on the use of ozone to remove aflatoxin in corn, is not shared as much as other application. Recently we worked with a customer that did share the following information.
He used a 300 g/hr ozone generator on 6 bushels of corn for 2 hours of time. This reduced the aflatoxin levels from 58 ppb to 2 ppb. In further testing he was able to scale this to larger volumes of grain with lower ozone levels and longer periods of time. Thus, showing the potential of ozone use in a grain bin on a large scale over numerous days of ozone treatment. Also, he found that corn with higher levels of moisture showed improved results vs dry corn.
In addition to this data, we are currently in the process of building an ozone trailer with the capacity of 2,500 g/hr ozone generation for a customer in Indiana. This was secured after numerous on-site pilot tests with ozone were performed with ozone rental equipment.
On a large scale ozone gas can be introduced into the a grain bin aeration system. We have found that higher ozone concentrations have better results, and that the grain should be mixed or agitated during the process to ensure that all of the contaminated corn is contacted with ozone gas.
For additional information review the links below for technical papers on this topic:
Evaluation of Aflatoxin-Related products from Ozonated Corn
Efficacy and safety evaluation of ozone to degrade aflatoxin in corn
Ozone has also proven effective removing aflatoxin from other foods. More papers linked below:
Ozone used for reduction of aflatoxin in peanuts
Ozone used for reduction of aflatoxin in pistachios
Ozone used for reduction of aflatoxin in cottonseed and peanut meal
To learn how we can put our experience to use for you, contact us today.
Posted by Joel Leusink on October 17, 2012 under Ozone food |
Ozonated Ice and Fish Storage
Ozone can be dissolved into water and frozen in ice form to create ozonated ice. Ozonated ice is essentially a method to store ozone and the antimicrobial power of ozone. This ozonated ice can be used in the storage of fish to prolong shelf-life and maintain a fresher, better looking product to the end user.
Ozone use to produce ozonated ice is not a new concept. In 1936, research in the commercial fish industry was conducted in France that showed a 33% extension in shelf-life of fresh fish stored on ozonated ice when compared with ice produced from regular water in the holes of fishing vessels (Salmon, J).
The use of ozonated ice in fish storage has expanded beyond the fishing vessel to fish farming and processing throughout the industry. Today, many fish processors and fish farms will use ozonated ice for all their seafood storage needs. Ozonated ice offers a convenient method of prolonging the shelf-life of seafood products.
Typical Ozone Injection System used to provide ozone in water for ice production
References and Case Studies:
- Use of ozone and ozonated ice increased shelf life of good quality sardines from 5 days to 8 days, and acceptable quality sardines from 15 days to 19 days (Campos, et al).
- Salmon iced with ozonated ice extended shelf-life from 4 days to 6 days when compared to non-ozonated ice, this data led to full scale implemented of ozone at the same plant in full scale application shelf-life extension of 33-50% was realized (Blogoslawski, et al).
- Catfish fillets treated with aqueous ozone showed a shelf-life of 14 days, compared to 4-6 days for conventional treatments of iced fillets. In this case ozone provided greater than a 100% extension of shelf-life (Brooks and Pierce).
- Squid stored on ozonated ice extended shelf-life by 12% and had a 2 log reduction in aerobic bacterial plate count vs. squid stored on conventional flake ice with no ozone (Blogoslawski, et al).
- Walter Blogoslawski stated in his paper Some Ozone Applications in Seafood that in his research, a plastic milk bottle filled with triple-distilled super-ozonized water (2-4 mg O3/ml water) frozen at -80-deg C could retain a residual of 1-2 mg of ozone for up to 6-months.
- Sease (1976) has stated that the half-life of ozone at 0-deg C, under sterile conditions, is on the order of 2,000 years. Thus, freezing water which contains residual ozone will produce ice containing ozone, which will reform water containing dissolved ozone when it melts. Ozone sterilized ice can normally be expected to be used within a few hours of it’s manufacture, certainly within a few days. Under this scenerio, there should be little, if any, loss of ozone in the ice due to decomposition back to oxygen (Rice, et al).
Read this entire article on our website Here: Ozonated ice and fish storage
Posted by Joel Leusink on October 13, 2012 under Ozone food |
Seafood processing with ozone has proven to be a great tool in the search for food safety as it has in many other agri-food industries. There are more potential uses for ozone in the commercial seafood industry than many agricultural food based industries. Not only is ozone useful for food safety, but also for fish growing (aquaculture), storage, ozonated ice, and even odor control during processing.
The use of ozone in seafood processing can extend the shelf-life of the fish or seafood while providing an antimicrobial intervention within the process. Ozone is typically dissolved into water to apply aqueous ozone to the fish or seafood. As water usage is prevalent within current processing this provides a simple and effective method for contacting the ozone with the surface. The same equipment or method for dissolving ozone in water for processing can also produce ozonated ice for storage of your seafood product.
Traditional methods for sanitation in the seafood industry have been ineffective at providing food safety and high quality products. Improved sanitation methods have been sought. Since the acceptance of ozone use in food production and the GRAS approval granted in 2001, many uses for ozone have been researched and implemented in the commercial seafood processing industries.
Ozone use in seafood processing has shown benefits in the following areas:
Read this full article on our website - Ozone in Seafood Processing
Posted by Joel Leusink on September 28, 2012 under Ozone food |
Ozone for Every Family! Fresh Fruits, Vegetables and Meats Stay Fresher Longer in every Household Thanks to a Green Refrigerator Machine Organic Ozone Update
Ozonator™ announces its mission to extend family access to fresh food by providing every home with the Green Refrigerator Machine. By adding organic ozone to disinfect refrigerators from unwanted germs and bacteria, the Green Refrigerator Machine keeps meats and produce fresher longer, giving families the extended opportunity to keep what they buy fresh and germ free.
read full story HERE
Las Vegas, NV (PRWEB) September 28, 2012
Today, Kevin Brooks of Ozonator, LLC, announced their mission to extend access of fresh food to every family by updating every household in American with a Green Refrigerator Machine™. The Green Refrigerator Machine by Ozonator LLC, is designed to use nature’s Ozone, which purifies the air, cleans the environment and helps make the sky blue, to naturally disinfect against unwanted germs and bacteria, keeping refrigerated foods fresher longer.
read full story HERE
Posted by markO3 on September 14, 2012 under Ozone food |
A recent outbreak of Listeria has caused hospitalizations in 11 states, and resulted in 3 deaths so far according to information released from the Centers for Disease Control (CDC).
The outbreak has been traced back to Ricotta Salata Frescolina brand cheese, which is imported from Italy by Forever Cheese (a Long Island-based company). In particular, the outbreak has been pinpointed to one particular production date of that cheese and Forever Cheese implemented a voluntary recall of this cheese on September 10.
The CDC, Food and Drug Administration (FDA) and state/local health officials are working together to investigate the outbreak further. For further details, and to see updates as the CDC posts them, please refer to their page regarding this Listeria outbreak.
At this point, the exact point of contamination regarding this outbreak is not known – so discussion of how the outbreak could have been prevented has not yet begun. However, in other food industries and in recent food safety research, ozone has been shown to be effective for reduction and inactivation of Listeria Monocytogenes. Research and testing of ozone as an anti-microbial tool is worth consideration for any food processing facility concerned with avoidance and elimination of Listeria-related food recalls.
To find out more, see below:
Photo Credit: FDA.gov
Posted by glen on June 11, 2012 under Food Industry, Ozone food, Ozone News |
E. coli Outbreak Solutions
Food processors throughout the United States are taking the resent outbreak of Escherichia coli (E.coli) very seriously. Looking for solutions to eliminate and kill the (E.coli) bacteria and other resistant forming bacteria’s/pathogens. On June 8th, CNN live broadcast that E. Coli outbreak sickens 14 in six states http://www.cnn.com/2012/06/08/health/e-coli-outbreak/index.html according to the Center for Disease Control (CDC).
Improving food safety plans from the grower “Meats, Produce & Egg” to the processor, to the distributor. Corporate quality assurance professionals and food safety microbiologist are pursuing more reliable, cost effective solutions to get the job done! Click Here to see Produce Food Safety example >> (Produce HACCP Applications)
Is the public aware of the proactive system & applications food processors use on the daily bases to insure “safe” high quality product. For example: meats and produce processors use dissolved ozone in water systems as an antibacterial prevention and kill in spray washers, Flumes and foggers to destroy pathogens and bacteria. What is Ozone? Please read the illustration below! Why? Bacteria cannot build a resistance to Ozone!
Rest assured leaders in the food industry are taking giant proactive leaps to guarantee food safety.
For more information contact:
Glen Holsather
VP of Business Development
Ozone Solutions
glen@ozonesolutions.com
www.ozonesolutions.com
712-441-7152
712-439-6880 ext.196
Posted by glen on June 10, 2012 under Food Industry, Ozone food, Ozone HACCP |
Poultry Processing industry Accepts Ozone as new Technology (Poultry HACCP Applications) < Click Here for PDF copy
Today’s poultry processing industry is in constant pursuit to find antimicrobial treatments that pathogens & bacteria cannot develop or form a resistance to chemicals. The current method of treatment is to switch between chemicals tricking the pathogen into not forming a resistance, a very costly process.
Pathogens such as Escherichia Coli (E.Coli), Salmonella and other resilient bacteria’s can and do form a resistance to chemicals (Chlorine, Polyacrylic acids (PAA) and quatricide).
Science and research has led the poultry processing industry to accept ozone as the new technology of today. Bacteria and pathogens cannot for a resistance to Ozone.
Ozone application are abundant and expandable throughout the processing plant from antimicrobial washing (stunning, hanging, plucking/picking, Evisceration) to pre-chill “example: ozonated spiral washer/chiller” and sizing. Please see the HACCP applications illustration!
Antimicrobial intervention and sanitation applications are applied through the Clean-in-Place (CIP) continuous sanitation of processing lines from Shackle, trolley and Chain washers to surface sanitation. Ozone systems are also used to support waste water treatment systems from screw & screen, rake & drum and wet scrubbers reducing chemicals and odor control.
To learn more and request additional information contact,
Glen Holsather
Ozone Solutions
VP of Business Development
Ozone Solutions
glen@ozonesolutions.com
www.ozonesolutions.com
712-441-7152 cell
712-439-6880 office
Poultry HACCP Application << Click Here for pdf copy
Posted by glen on April 13, 2012 under Food Industry, ozonated water, Ozone food, Ozone HACCP |
Countless unfounded articles have been written to alarm (scare) the public into not consuming meat products such as chicken. Food preparation is the key to safe consumption (Cooked properly) but did you know?
Meat packers, poultry chicken producers also take advanced precautionary methods to control cross contamination (such as fecal matter- coliform bacteria) during production process, adhering to strict USDA regulation and guidelines. (HACCP, FSIS, FDA, SQF) to identify food safety hazards.
Processing lines are equipped with antimicrobial intervention steps from CIP – Clean in place a process that continually sanitize production lines, to directly applied antimicrobial wash applications of whole chickens & parts (Wings, breast meat, legs (drum sticks) and thighs. New more innovative poultry/chicken meat processors are incorporating 100% sustainable (chemical Free) pathogen destruct systems like Ozone O3.
New technology and advance science has made this possible. Ozone in a very powerful natural pathogen that kills E.coli, Salmonella, listeria and an army of other germs/bacteria’s yet reverts back to its natural state.
From the farmer to the delicious chicken on your table, chicken meat processors are diligent in providing safe quality products. http://www.fsis.usda.gov/fact_sheets/chicken_from_farm_to_table/index.asp
See Poultry Applications in use >> Click Here >> (Poultry HACCP Applications)
Glen Holsather
VP of Business Development
Ozone Solutions
glen@ozonesolutions.com
www.ozonesolutions.com
712-439-6884 x196
712-441-7152
Posted by glen on April 10, 2012 under Food Industry, Ozone food, Ozone HACCP |
A new generation of Egg Producers and processors are pursuing advance HACCP {Hazard Analysis Critical control Points} planning and rigorous third party inspections such as SQF “Safe Quality Foods” to guarantee consumer food safety. Inspiring proactive quality assurance teams to leverage new technologies to enrich existing food safety programs and recognize the benefits of “economics of scale”. Applying cost reduction measures and improved processes to lower or eliminating chemical costs and extend the supply chain life cycle.
An advanced, state of the art new technology widely accepted by food processors is aqueous and ambient air (gas) Ozone generating systems, a very powerful and safe natural oxidant that replaces a host of chemicals.
The Ozone advantage begin with an four (4) point feed water benefit, starting with an (1) sanitizer killing viruses and parasites (2) eliminating odors (3) clarifying the color (4) better tasting feed water that leads to increased consumption and healthier poultry.
Harvesting, applied antimicrobial egg washing using ozone aqueous injection system replaces the traditional chemical systems with the added benefit of 100% sustainable (green technology) with no chemical residue left over on the shell of the egg.
CIP (Clean-In-Place) Exiting harvesting operations use a series of system to clean and sanitize their feed water systems and layer housing units. Feed water lines are flushed out with high volumes of water, citric acids or equivalent and high concentration of chlorine to flush out bio-films & calcium deposits. This method of cleaning can lead to a biological digestive track health issue. Using ozone consistently in your feed water system eliminates the need for high chemical concentrations and reduces the amount of water used to flush out a feed water system.
CIP Poultry house rotational cleaning, Ozone is used as the finishing sanitizer – disinfectant that does not harm layers, yet is a very strong disinfectant against Salmonella and other pathogens.
Gaseous Ozone, applications of warehousing and storage facilities is utilized as an antimicrobial interventions, mold and fungal step.
Egg layer and processors are moving forward with new technologies to gain a competitive advantage and improve customer food safety.
Glen Holsather ~ Ozone Solutions
VP of Business Development
glen@ozonesolutions.com
712-439-6884 ext. 196
712-441-7152 Cell
Egg Producer HACCP Applications in use today << Click Here for your pdf copy
