Ozone was given GRAS approval by the FDA and the USDA in 2001.  This GRAS approval allows the use of ozone for direct contact with food as an antimicrobial intervention.

Ozone use can provide safer food that will have a longer shelf-life due to lower bacteria levels.  Ozone can be used on many food products.

Ozone in Food Processing

• Explosive growth in the last 10 years
• Great growth potential – consumers demand a safer, better quality food supply
• Ozone first allowed in food processing in 1997 – limited application
• Ozone was given GRAS approval by both the FDA and the USDA in 2001
• Research in this area is on-going
• Ozone used in processing and food storage

Food Processing with Ozone

• Bacteria reduction during processing will also extend shelf life
• Aqueous ozone is directly applied to the produce or meat.
• Ozone can be used as an antimicrobial intervention in most all produce, and meat applications.
• Water savings may provide system pay-back
• Less chemicals = better flavor
• Ozone levels from 1.0 – 5.0 ppm are commonly used
• Rule of thumb – 2.0 PPM ozone @ 30 PSI

Pathogens Inactivated with Ozone

• E.coli O157:H7
• Salmonella
• Listeria
• Pathogenic Fungi (mold)
• Generic Bacteria
• Viruses

Ozone for Food Storage

• Potato Storage Facilities
• Citrus Fruit Storage
• Vegetable Storage
• Aged Ham Storage
• Cool Meat Storage
• Preservation of Fish and Seafood
• General Cold Storage Facilities

How Does it Work

• Air-borne microbiological control
  • Low ozone levels (<0.3ppm) will inhibit microbiological growth in the air
  • High ozone levels can be used for disinfection when the room is empty
• Ethylene Removal (C2H4)Eliminate mold growth from cold storage area
  • Ethylene is expelled from fruit and vegetables during ripening
  • High Ethylene levels speed the ripening process
• Surface sanitation

View the Questionnaire for Meat Processing Plantso we can help design your Ozone System