Ozone Solutions Interceptor line of high flow ozone destruct units quickly removes ambient ozone. Just plug in and immediately remove ozone from your environment. Ideal applications are for microarray setups or lab setups which are sensitive to ozone gas.
Ozone Destruct Unit Removing Ozone in a Microarray Processing Lab
NT-70 Ozone Destruct Unit
Features
instant ozone removal
uses 120/220V 50Hz or 60Hz power
3 year warranty
greater than 99% efficient
lightweight & compact design
This unit will rid ozone from your environment once and for all!
Over on the ozone classifieds we have a wide variety of used ozone generators available right now. Starting out at only $750 we have a selection of ozone generators from 4 grams/hour to over 2,000 grams/hour. Check out the great selection at our classified page.
15 grams/hour of ozone production for only $750!
250 lb/day Ozonia Ozone Generator
Semozon Ozone Generator capable of 20% ozone concentrations!
Remember, it is free to post your ad. If you have an ozone generator for sale, or any used ozone equipment, put up your ad on our free to use ozone classifieds!
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.
Due to the popularity of our 12-inch long stainless steel diffuser we released a year ago we have also created a shorter 6-long version of the same diffuser. This shorter diffuser uses the same sintered stainless steel construction to offer 20 micron pore sizes and the great durability our customers desire, in a shorter package that may fit better with certain applications.
These diffusers offer some of the smallest bubble size of any diffuser on the market, with the durability of stainless steel.
Watch the video below to see the SD-12 in action:
This video shows the performance of the SD-12 diffuser in water at flow rates ranging from 20 SCFH to 180 SCFH (3 CFM). The SD-12 maintains similar bubble size all the way to max flow rate. This is great feature not found on most diffusers.
This image shows the SD-12 operating at max flow of 3 CFM, this shows an up close image of the great performance of the SD-12.
The SD-6 is rated at 1.5 CFM of max flow, while the SD-12 is rated at 3 CFM of max flow.
I like history. I like ozone. So, when someone showed me this old article about ozone from 1916 I was elated! This is a great read and gives some great insight into the early industrial uses of ozone
Click on the link below or the image for a larger PDF version of this document.
This is the oldest scientific article I have found on the industrial uses of ozone. I find it a fascinating read. If anyone has an another article out there that is historical let me know, I would love to read it.
Right now we have a 120 gram/hour ozone injection system available for rent. Commonly all our turn-key systems are rented and customers on put on waiting list. At this time we have a system available for immediate shipment.
The WS-120 will produce 120 grams/hour of ozone and dissolve this ozone into water flows up to 50 GPM. This is a great system for pilot test or test application as it is easy to ship, set up, and operate on-site. All components are installed into one convenient weather tight enclosure.
Diagram shows the operation of the WS-120 and all included components.
We offer long or short term rentals for the WS-120, for more information or to find out pricing on a long term application call our office today.
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).
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.
Bakersfield, CA — Mazzei Injector Company has announced the addition of Paul Overbeck as its new Vice President of Sales and Marketing and the appointment of Geoffrey Whynot as its new Chief Operating and Financial Officer.
Paul Overbeck brings vast experience in water and wastewater process technologies with him to Mazzei. Paul joined Mazzei on January 16, 2012 after serving as the Executive Director of both the International Ozone Association (IOA) and the International Ultraviolet Association (IUVA). Fornerly, Paul was directly involved in the development of Mazzei’s GDT™ Process as President of GDT Corporation and was Chief Operating Officer of Osmonics (now a part of GE Power & Water), among other senior positions.
Geoffrey Whynot joined Mazzei in 2010 as its Chief Financial Officer and now will service in the dual capacity as Mazzei’s Chief Operating and Financial Officer. Geoffrey has extensive finance and accounting background as Chief Financial Officer in a variety of industries, including manufacturing, technology, and communication companies both locally and nationally.
Angelo Mazzei, Chairman and Chief Executive Officer of Mazzei, noted that “Paul Overbeck is very familiar with our company because of his former association with GDT. His background and experience will help continue our outstanding growth in the municipal and industrial water and wastewater industries as well as the agricultural and other markets.
“Geoff Whynot’s executive management experience in a variety of industries is invaluable to us,” said Mr. Mazzei. “His background in strategic planning and analysis, finance, systems development and proven ability to increase operating profits, gives us strong operational leadership.”
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
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.
§ 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 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.
§ 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.
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.
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.
Ozone Solutions can now calibrate your Ozone analyzer
Ozone Analyzers (ozone monitors based on the UV Absorption method of measurement) should be calibrated annually to maintain proper accuracy. Ozone Solutions has sold and serviced ozone analyzers for over 8 years and can calibrate your UV analyzer at our full service repair and calibration facility here in Hull, IA.
NIST Traceable Calibration – All of our calibrations are NIST traceable and come with a calibration certificate for your files. Our comparison standards and ozone calibrators are based on a NIST traceable transfer standard that is calibrated every 6-months. The calibration certificate includes customer information, device information, standards information, environmental testing conditions, as-received data for the device and final data for the device. Further data can be added, if necessary, to meet your regulatory requirements. E-mail us for a sample copy!
Ozone Analyzer Assessment – Prior to calibration, all analyzers are inspected for problems and warmed up for a minimum of 12 hours, then readings are taken to establish “As Received” data. They are then cleaned (internal and external) and flushed to eliminate residue that may interfere with readings. All device functions are checked for proper operation prior to calibration service.
Controlled Environment – Our calibration lab is an enclosed environment that allows us to monitor and control our testing environment. In addition, the use of controlled chambers and high-end ozone calibrators allow for calibration at stable ozone levels
Analyzer Repair
If our analyzer assessment and calibration process reveals any components that are failed (or are otherwise outside of standard operating specifications), then those components will need to be replaced before calibration can proceed. In those instances, the customer is notified and a repair estimate is sent for approval prior to that work being performed. See our Ozone Analyzer Repair page for further details.
Be the First to Comment 
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.
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.
Link to this entire document below:
Ozone Analyzer Assessment – Prior to calibration, all analyzers are inspected for problems and warmed up for a minimum of 12 hours, then readings are taken to establish “As Received” data. They are then cleaned (internal and external) and flushed to eliminate residue that may interfere with readings. All device functions are checked for proper operation prior to calibration service.
Analyzer Repair
