Food and beverage
Today, Ozonated Water, Gas and Ice are widely used globally in modern processing plants.
As a powerful deodorizer, it prevents the spread of odors in cold storage, while creating a pleasant working environment and greater consumer satisfaction. Ozone also ensures the destruction of numerous microorganisms that swarm in the surface of the food items during handling and transport at room temperature.
Ozone has been approved to be safe to use on food by both the FDA ( Food and Drugs Administration ) since 2001 and the USDA ( United States Department of Agriculture ) in 2002.
"Greener Environmental for better living"
This is the best solution replacing Chlorine for all food rinsing. Spraying ozonated water sanitizes surfaces that come into direct contact with food, such as conveyors, knives, cutters, containers and buckets; to keep them clean during and after production.
Benefits of food rinsed with Ozonated water:
- Vegetables and fruit - Removes residual pesticide and disinfect bacteria
- Shellfish and Seafood - Extend shelf life without adverse effect
- Meats and Poultry - Prevent growth of bacteria and fungi
Cold storage of food only achieves inhibition of bacterial activity. Microorganisms regain their vigor when temperature is increased. Most fresh produce like the peaches in the picture below produces Ethylene gas which will ripen the fruit and eventually grow mold.
By using Ozone Gas in cold storage, fruit, meat, egg, cheese, grains and confectionery are preserved better. Spoilage and mold can be controlled, while slowing down ripening and thus extending shelf life. It is the most effective system for sanitizing refrigerated food due to its simplicity, safety, low cost and excellent results compared to sulfur, evaporation, and other techniques.
The sensation of freshness in the cold freezer chamber atmosphere is immediate, as the absence of odor indicates purified air. Ozone Gas in freezers are also useful for protection against ammonia from refrigerant leaks.
Northern European fishermen has used Ozonated Ice to store fresh fish to prolong the shelf life as much as 8 more days.
Recycling waste water
A large amount of water is used for rinsing during food processing. As much as 50% of water could be saved by recycling by filtration and Ozone treatment. Besides saving water, due to its strong oxidizing power, Ozone also improves waste water quality by disinfecting and removing color from natural food dye.
The food and beverage industry has been in constant exploration for more efficient techniques to ensure the health and safety of its products.
Historically Ozone has been in used since:
- 1910 : Frozen meat preservation (Germany)
- 1936 : Washing and preserving fish (France)
- 1942 : Eggs and cheese stores (USA)
- 1976 : EPA Approves Ozone as an Antimicrobial
- 1977 : Reduce Salmonella on egg shells in (Russia)
- 1982 : GRAS (Generally Recognized as Safe) certification for bottled water (USA)
- 1982 : IBWA Bottled Water Specifications Approve Ozone as an Antimicrobial for Product and Disinfectant for Filler Lines
- 1997 : GRAS certification for food processing (USA)
- 1999 : EPA Lists Ozone as Safe for Surface and Ground Water
- 2001 : FDA (Food and Drug Administration) approval as a direct food additive second class. FSIS (Food Safety and Inspection Services) recognition for use in meat and poultry. (USA)
- 2001 : FDA/USDA Approve Ozone as an Antimicrobial Food Additive
- 2001 : FDA/USDA Approve Ozone as a Food Contact Surface Disinfectant
- 2002 : USDA National Organic Program Allows Ozone as an Antimicrobial Food Additive and Food Surface Disinfectant
- 2004 : EPA & FDA issue letters of acceptance stating Ozone is an acceptable alternative to chlorine for use in disinfecting drinking water and water for use in culinary purposes, on Interstate Carrier Conveyances utilizing Semler’s AWOCS® unit
Ozone is a strong oxidizing agent which makes a major contribution towards a cleaner environment.
Ozone kills microbes effectively and is an effective biocide against:
- Bio - Film
- Fungi ( Yeast, Mold and their spores )
- Protozoa ( including cysts )
Food & Beverages Processing
Ozone is emerging as the anti-microbial technology for the 21st century and is well suited to the multiple intervention approach that is being taken today by the food industry to improve sanitation and food safety.
Ozone destroy or reduce microorganisms on drugs preparation surfaces. When used at high concentration, most of the material surfaces can be sterilized by ozonated gas or water effectively.