A Cold Storage Food Warehouse
Ozone has been demonstrated to improve the shelf-life of many foods.
|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%||0.4°C; 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 @ 12°C, 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; 6-14°C; 93-97% RH|
|Eggs||8 months||0.6 ppm O3; 31°F; 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.
The USDA and FDA have approved ozone as an antimicrobial agent for use with food processing. With regulatory approval, ozone has become a great option for cost-effectively disinfecting food.
Human safety must be factored in to ensure ozone levels are below safe levels when workers are in the area.
Different produce, meats and seafood will require different ozone concentrators to achieve effective preservation.
Many fruits and vegetables release ethylene, this gas accelerates the ripening process. Ozone rapidly oxidized ethylene.
Food storage facilities are commonly higher humidity areas. Ozone is rapidly decomposed in high humidity areas. Ozone must be rapidly distributed throughout the area. However, humidity can be used to destroy ozone quickly, allowing employees to return to an area after the ozone introduction has ceased.
Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air.
High humidity levels will make mold and most bacteria more susceptible to ozone. Ozone control of mold and spores is best conducted in relative high humidity areas.
Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food are stored.
Last Updated: July 31, 2014