Ozonated Ice

Posted by Joel Leusink on October 17, 2012 under Ozone Food Processing | Be the First to Comment

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.

Seafood on Ozonated Ice

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.

Ozone dissolved into water can create ozonated ice

Typical Ozone Injection System used to provide ozone in water for ice production

References and Case Studies:

Read this entire article on our website Here: Ozonated ice and fish storage

Seafood Processing with Ozone

Posted by Joel Leusink on October 13, 2012 under Ozone Food Processing | Be the First to Comment

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.

seafood processing with ozone

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

seafood processing with ozone

Ozone in Food Processing – the book

Posted by Joel Leusink on October 11, 2012 under Ozone Food Processing | Be the First to Comment

For those of you interested in learning more about the use of ozone in food processing, there is a great new book on the subject.

Rip Rice ozone book - food processing

Authors – Colm O’Donnell, B. K. Tiwari, P. J. Cullen, Rip G. Rice

John Wiley & Sons, Feb 3, 2012 – 312 pages
This book can be purchased at a variety of vendors, also Google sells e-versions of this book, clink HERE for info.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.

The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

For more information on ozone and food processing check out our ozone and food processing page

Ozone for your home refridgerator

Posted by Joel Leusink on September 28, 2012 under Ozone Food Processing | Be the First to Comment

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

ozone for your refridgerator

Cheese Recall due to Listeriosis Outbreak

Posted by Jamie Hansmann on September 14, 2012 under Ozone Food Processing | Be the First to Comment

Ricotta CheeseA 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

Can ozone make food last longer?

Posted by Joel Leusink on June 28, 2012 under Ozone Food Processing | Be the First to Comment

Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus

Paper Title: Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus

Abstract

Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus

Ozone, the second most powerful oxidant readily available is an excellent sterilizing agent as well as chemical oxidizing agent. Because of this property, it has been studied for preservation foods. Indeed, many European countries currently employ ozone for maintaining holds of refrigerated ships free of bacteria, molds, odors, ets., for preservation of cheeses, eggs, some meats, poultry, some berries and some fruits. Much of this technology was developed shortly after World War II. Many of the earlier studies reported in the literature came to conflicting conclusions with respect to the efficiancy of ozone in providing improvements in storage lives of perishable foods.
In light of modern advances in ozone generation and associated equipment, as well as increased understandings of the various technologies associated with the application and handling of ozone, and advances in methods of food transportation (containerization and modularization), it is believed to be timely to re-evaluate the potentials for this versatile, but little understood oxidant/disinfectant, to provide cost-effective benefits in food preservation. This paper represents a first attempt to review past and current studies, with suggestions for future studies to develop those benefits which appear to be achievable for the food preservation and distribution industries.

 

Conclusion / Results

Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus

In reviewing these early studies, it is apparent that ozone contributes to extending the shelf life of ripening fruits and vegetables. Many fruits emit ethylene gas, which accelerates their ripening. Ozone reacts with ethylene, produces intermediate ethylene oxide which fights against mold, yeast and bacterial growth and slows the ripening process. Ozone was effective in controlling bacteria and mold on fresh meat when applied early in the meats storage. The bacterial growth rate on the surface of poultry is reduced when washed with ozonated water. Fresh fish preservation through the ozanization of sterlized ice for packaging and transportation offers great potential to eliminate fish spoilage.

Source

OZONE: SCIENCE AND ENGINEERING
Vol. 4, pp. 147-163, 1982
Pergamon Press Ltd.
Printed in the USA

Learn more about the use of ozone in food storage HERE

Want to use ozone at home?  We sell a refrigerator ozone generator to bring this same technology to your home fridge!

Fridge Zone

E. coli Outbreak Solutions

Posted by Becky on June 11, 2012 under Ozone Food Processing, Ozone News | Be the First to Comment

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

 

Poultry Processing industry Accepts Ozone as new Technology

Posted by Becky on June 10, 2012 under Ozone Food Processing | Be the First to Comment

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

Chicken Poultry processing – Food Safety Prevention against E.coli & Coliform Bacteria includes Ozone application!

Posted by Becky on April 13, 2012 under Ozonated Water, Ozone Food Processing | Be the First to Comment

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

Egg layer producers boost HACCP / SQF Food Safety Plans to lower chemical cost and gain the benefits of economics of scale by discovering Ozone applications.

Posted by Becky on April 10, 2012 under Ozone Food Processing | Read the First Comment

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

 

 

 

 

 

 

 

 

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