Agri-Food Processing
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 in1997 – 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 Plant so we can help design your Ozone System
