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