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Ozone in the Food Industry
Utilizing ozone technologies in your production facility will eliminate foodborne pathogens like salmonella, E. coli, listeria, and other contaminants 3000x more effectively than chlorine treatments, without residuals. Most importantly, it’s environmentally friendly. Ozone is organic! No more monthly chemical purchases, shipping, delays, storing, and the liability of spillage and employee safety. Using ozonated water disinfects wherever applied.
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 is stored.
In aqueous solutions, ozone can be used to disinfect equipment, process water and many foods. Food processors and beverage manufacturers consume billions of gallons of water daily for food handling, washing, processing, cooking and for cleaning equipment. All of this water must be free of contaminants. In gaseous form, ozone can act as a preservative for certain food products and can also sanitize food packaging materials. Some products currently being preserved with ozone include eggs during cold storage, fresh fruits and vegetables, and fresh fish.
Ozone Benefits for Processing & Storage of Food Products:
- Reduces overall cleaning time; therefore, increasing production time
- Leaves no chemical residue requiring a final rinse
- Improves water and energy efficiency
- Lowers costs in the waste disposal
- Reduces BOD/COD in wastewater
- Reduces monthly chemical costs
- Eliminates shipping and storage
- Instant pathogen destruction
- Extends product shelf life
Advantages of Using Ozone
- The most powerful oxidizer available
- Environmentally friendly
- No chemical storage required
- Three-thousand times more germicidal than chlorine
- Eliminate chlorine from a process: No THM's or other chlorinated by-products
- An ozone system mitigates the need for storage, handling, use and disposal of chemical sanitation agents
- Instant pathogen destruction
- Implementing ozone reduces the risk of cross-contamination of pathogens
- No harmful chemical residual
- Ozone keeps wash water cleaner longer: Less Water Usage
- An ozone treatment is capable of destroying pesticides and chemical residues in wash water and on produce
- Ozone is natural and chemical free allowing the use of ozone in organic food production and processing