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Ozone Applications

1,4-Dioxane removal with ozone A New Formulation Based on Ozonated Sunflower Seed Oil: In Vitro Antibacterial and Safety Evaluation AOP Agri-Food Processing Air Treatment Antibacterial Activity of Ozonized Sunflower Oil, Oleozón, Against Staphylococcus aureus and Staphylococcus epidermidis. Antifungal Activity of Olive Oil and Ozonated Olive Oil Against Candida Spp. and Saprochaete Spp. Aquaculture BTEX Remediation under Challenging Site Conditions Using In-Situ Ozone Injection and Soil Vapor Extraction Technologies: A Case Study BTEX removal with ozone Beef (Red Meat) Processing with Ozone Benzene Body Odors Bottled Water Cannabis Catalytic Ozonation of Gasoline Compounds in Model and Natural Water in the Presence of Perfluorinated Alumina Bonded Phases Clean in Place (CIP) Combined Ozone and Ultrasound for the Removal of 1,4-Dioxane from Drinking Water Cooling Tower Cost Effectiveness of Ozonation and AOPs for Aromatic Compound Removal from Water: A Preliminary Study Create your own Ozonated Oils Dairy Farms Degradation of tert-Butyl Alcohol in Dilute Aqueous Solution by an O3/UV Process Drinking Water Drinking Water Disinfection E.coli O157:H7 Reduction with Ozone Effectiveness of Ozone for Inactivation of Escherichia coli and Bacillus Cereus in Pistachios Efficiency of Ozonation and AOP for Methyl-tert-Butylether (MTBE) Removal in Waterworks Ethylbenzene Evaluation of Ozone AOP for Degradation of 1,4-Dioxane Exploring the Potential of Ozonated Oils in Dental Care Exploring the Potential of Ozonated Oils in Hair Care Fire Restoration Food Odors Force Main Treatment Germicidal Properties of Ozonated Sunflower Oil Grain Treatment Groundwater Remediation Hoof Bath Hydroponic Greenhouses In Vitro Antimicrobial Activity of Ozonated Sunflower Oil against Antibiotic-Resistant Enterococcus faecalis Isolated from Endodontic Infection Influence of Storage Temperature on the Composition and the Antibacterial Activity of Ozonized Sunflower Oil Insect Control in Grains Kinetic Analysis of Ozonation Degree Effect on the Physicochemical Properties of Ozonated Vegetable Oils Laundry Laundry Listeria Inactivation with Ozone MTBE removal with ozone Machine Coolant Tanks Measurement of Peroxidic Species in Ozonized Sunflower Oil Mitigation strategies for Salmonella, E. coli O157:H7, and Antimicrobial Resistance Throughout the Beef Production Chain Mold Removal in Grain Mold/Mildew Odors Municipal Water Treatment Mycotoxin Reduction in Grain Nanobubbles Odor Removal Oxidation of Methyl tert-Butyl Ether (MTBE) and Ethyl tert-Butyl Ether (ETBE) by Ozone and Combined Ozone/Hydrogen Peroxide Oxidize Tannins from Water with Ozone Oxy-Oils Ozonated Oils Ozonated Ice & Fish Storage Ozonated Mineral Oil: Preparation, Characterization and Evaluation of the Microbicidal Activity Ozonated Oils: Nature's Remedy for Soothing Bug Bites Ozonated Olive Oil Ozonated Olive Oil Enhances the Growth of Granulation Tissue in a Mouse Model of Pressure Ulcer Ozonated Olive Oil with a High Peroxide Value for Topical Applications: In-Vitro Cytotoxicity Analysis with L929 Cells Ozonation Degree of Vegetable Oils as the Factor of Their Anti-Inflammatory and Wound-Healing Effectiveness Ozonation of Soluble Organics in Aqueous Solutions Using Microbubbles Ozone Gas and Ozonized Sunflower Oil as Alternative Therapies against Pythium Insidiosum Isolated from Dogs Ozone Inactivation of E.Coli at Various O3 Concentrations and Times Ozone Regulations in Food Processing Ozone Regulations in Organic Food Production Ozone in Air Applications Ozone in Sanitation Ozone in Seafood Processing Ozone use for Post-Harvest Processing of Berries Ozone use for Surface Sanitation on Dairy Farms Pet Odors Physico-chemical Characterization and Antibacterial Activity of Ozonated Pomegranate Seeds Oil Pool & Spa Proinflammatory Event of Ozonized Olive Oil in Mice RES Case Studies Resolution Concerning the Use of Ozone in Food Processing Spectroscopic Characterization of Ozonated Sunflower Oil Stability Studies of Ozonized Sunflower Oil and Enriched Cosmetics with a Dedicated Peroxide Value Determination Study of Ozonated Olive Oil: Monitoring of the Ozone Absorption and Analysis of the Obtained Functional Groups Study of Ozonated Sunflower Oil Using 1H NMR and Microbiological Analysis Surface Sanitation TBA Removal with ozone Teat Wash Tobacco Odors Toluene Treatment of Groundwater Contaminated with 1,4-Dioxane, Tetrahydrofuran, and Chlorinated Volatile Organic Compounds Using Advanced Oxidation Processes Treatment of groundwater contaminated with gasoline components by an ozone/UV process Ultra-Pure Water Utilization of Ozone for the Decontamination of Small Fruits Various Antimicrobial Agent of Ozonized Olive Oil Vertical Farming with Ozone Waste Water Treatment Water Re-use Water Treatment Water Treatment Well Water Treatment Xylene

Ozone Regulations in Food Processing

Ozone has been granted GRAS approval by the USDA and the FDA for direct contact with food products, including all meat and poultry products.

GRAS = Generally Regarded As Safe

GRAS approval allows ozone to be used in the food industry with no regulations on processing applications and levels of ozone provided good manufacturing procedures are in place.  The FDA granted ozone GRAS approval in 2001, the USDA followed with the final rule granting GRAS in 2002. References for these GRAS approvals are listed below.

History of ozone prior to GRAS status:

  • 1957 - Ozone in the gaseous form was approved for the storage of meat by the USDA.

 

  • March 12, 1975 - FDA recognized ozone treatment to be a Good Manufacturing Practice (GMP) for the bottled water industry. The minimum ozone treatment for GMP is “0.1 part per million (0.1 mg/l) of ozone in water solution in an enclosed system for at least 5 minutes.”

Code 21 of Federal Regulations, Section 129.80 d.4 Federal Register 11566, 12 March 1975.

 

  • November 5, 1982 - FDA granted ozone GRAS approval specifically for bottled water applications, and as a sanitizing agent for bottled water treatment lines.  Unfortunately, the GRAS approval contained the statement "all other food additive applications for ozone must be the subject of appropriate food additive petitions."

21 CFR Part 184.1563

Original Federal Register Vol. 47, No 215 from Nov 5, 1982

 

  • June 14, 1997 - A panel of experts from food science, ozone technology,  declared GRAS status for ozone use in food processing.

This panel of experts was requested by the Energy Power Research Institute (EPRI).  The EPRI was instrumental in achieving GRAS status for ozone.  In 2000 the EPRI compiled the initial petition submitted to the FDA and USDA.

 

Excerpt from the 2000 EPRI petition below:

In 1999, recognizing that the 1982 ruling created confusion among the food processors, the FDA encouraged EPRI's FTA to pursue the development and submission of a Food Additive Petition (FAP) that would allow the use of ozone as a contact antimicrobial agent in food. Petitioners D.M. Graham of EPRI and R.G. Rice of RICE International Consulting Enterprises completed the FAP and submitted it to the FDA in August 2000. After an expedited and rigorous review by the FDA staff, the FDA recognized ozone as an antimicrobial agent suitable for use in Food Processing and Agricultural Production. Notice of this recognition appeared in the Federal Register, June 26, 2001.

 

  • June 26, 2001 - FDA Federal Register Vol. 66 No.123

Federal Register Vol. 66 No. 123

The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry. This action is in response to a petition filed by the Electric Power Research Institute, Agriculture and Food Technology Alliance.

This rule is effective June 26, 2001.

Full FDA Volume 66, Number 123

Ozone is CAS Registry Number 10028-15-6

This also references § 173.368(c)

USDA 21 CFR 173.368 States:

Ozone (CAS Reg. No. 10028–15–6) may be safely used in the treatment, storage, and processing of foods, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319), in accordance with the following prescribed conditions: (a) The additive is an unstable, colorless gas with a pungent, characteristic odor, which occurs freely in nature. It is produced commercially by passing electrical discharges or ionizing radiation through air or oxygen. (b) The additive is used as an antimicrobial agent as defined in § 170.3(o)(2) of this chapter. (c) The additive meets the specifications for ozone in the Food Chemicals Codex, 4th ed. (1996), p. 277, which is incorporated by reference. The Director of the Office of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20055, or may be examined at the Office of Premarket Approval (HFS–200), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C St. SW., Washington, DC, and the Office of the Federal Register, 800 North Capitol St. NW., suite 700, Washington, DC. (d) The additive is used in contact with food, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319 or 9 CFR part 381, subpart P), in the gaseous or aqueous phase in accordance with current industry standards of good manufacturing practice. (e) When used on raw agricultural commodities, the use is consistent with section 201(q)(1)(B)(i) of the Federal Food, Drug, and Cosmetic Act (the act) and not applied for use under section 201(q)(1)(B)(i)(I), (q)(1)(B)(i)(II), or (q)(1)(B)(i)(III) of the act.

FDA Federal Register Vol. 66 No.123 June 26, 2001

The above USDA 21 CFR 173.368 is the reference used in FSIS directive 7120.1 listed below

 

  • December 17, 2002 - USDA issues final rule on ozone, FSIS Directive 7120.1

Safe and suitable ingredients used in the production of meat and poultry

FSIS Directive 7120.1 States:

Ozone for use on all meat and poultry products.  Ozone can be used in accordance with current industry standards of good manufacturing practice. No other guidelines are given on levels or dosages of ozone.

US Regulatory Approvals Summary Paper:

Below is a link to a wonderful summary of ozone regulatory information written by the grandfather of ozone, Rip G Rice, and his colleague Dee M Graham.  

U.S. FDA Regulatory Approval of Ozone as an Antimicrobial Agent – What Is Allowed and What Needs to Be Understood

Additional USDA Reference:

Guidance on Ingredients and Sources of radiation Used to REduce Microorganisms on Carcasses, Ground Beef, and Beef Trimmings

National Organic Program and Ozone:

The National Organic Program (NOP) is regulated by the USDA to provide consistency in organically processed food.  Ozone is allowed in various Organic food production applications.  These are laid out in a specific page found din the link below:

Ozone Organic food production regulations

Specific International Regulations:

Canadian Regulations:

Ozone is permitted for use in Canada by Health Canada with the following provision.

Food and Drug Regulations C.R.C. c.870 B.16.100

Table VIII O.3

Ozone is allowed in cider manufacturing as a Maturing Agent

Ozone is allowed in mineral or spring water as a Chemosterilant

Ozone is allowed in Wite as a Maturing Agent

Health Canada responds to specific requests to obtain "no-objection opinions" on the use of ozone in specific food processing applications.

Health Canada has not objected to the use of ozone in Fruit/Vegetabele processing, along with meat processing such as pork, beef, and poultry as a sanitizing agent in water.

 

Regulations in Australia and New Zealand:

Australia and New Zealand share regulations through NSANZ.  

Ozone use in food processing is regarded as a processing aid in the food standards code.  There are currently no restrictions on the use of ozone provided Good Manufacturing Pfocesses (GMP) are followed.

NSANZ 1.3.3-4, Schedule 18 - Link

Lists ozone as a generally permitted processing aid

 

Regulations in Japan:

Ozone was approved for use as a food processing agent in Japan in the mid 1990's.  Currently, there are more than 100,000 food treatment plants in Japan using ozone.  This is a testament to the widespread use and acceptance of ozone use in food processing in Japan.  For more info on the use of ozone in Japan see the link below:

Ozone Contribution in Food Industry in Japan