FDA Recommends Ozone for Fresh Produce

Posted by Scott Postma on January 26, 2012 under Food Industry, Ozone food | Read the First Comment

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:

GMPs – Appendix A: Annotated Bibliography on Food Safety Problems and Recommended Controls

To learn more about how ozone can help you, see this food processing page.