Ozone’s GRAS Approval by the FDA and USDA
In 2001, ozone received the Generally Recognized As Safe (GRAS) approval from the FDA and USDA. This significant milestone allows ozone to be used for direct contact with food as an antimicrobial intervention. Utilizing ozone in food processing offers a safer product with a longer shelf-life due to reduced bacterial levels. Ozone can be applied to a wide range of food products, enhancing their safety and quality.
How Ozone Works: Effect on Bacteria
Ozone is a powerful oxidant, capable of inactivating all pathogens. After oxidation, it reverts to oxygen, leaving no undesirable by-products on food products. Ozone effectively eliminates pathogenic bacteria, viruses, and mold. At very low levels, ozone can cause the lysis (rupture) of bacterial cell walls through the oxidation process, a mechanism that doesn’t rely on diffusion through the cell membrane like chlorine does. Notably, there are no “ozone-resistant” bacterial strains. The inactivation rates of bacteria depend on ozone concentrations, time, temperature, and humidity (in the gas phase).
Ozone can be used in both gas and aqueous phases for effective inactivation of food-borne pathogens.
Aqueous Ozone
The most common method of using ozone for pathogen reduction involves dissolving ozone into water. Aqueous ozone is stable, safe, and easy to manage. Typically, ozone is dissolved into water using an ozone injection system and then sprayed onto surfaces requiring disinfection. These surfaces can be either hard equipment surfaces or the surfaces of food products.
For effective bacteria inactivation, ozone levels dissolved in water of 2.0 ppm or above are commonly used. Only a few seconds of contact time are necessary for the inactivation of pathogens. While higher levels of ozone in water can be used without adverse effects on food, there is minimal benefit to using higher levels for initial sanitation.
Key Points:
- E. coli Reduction: Data shows that 2.0 ppm of aqueous ozone is very effective within a short period, while higher ozone levels offer only marginal improvement.
- Ozone Reversion: Ozone reverts to oxygen quickly. Therefore, tanks of ozone water are usually ineffective as the ozone dissipates rapidly. It’s best to spray adequate levels of water with sufficient dissolved ozone directly onto food products.
Gaseous Ozone
Using gaseous ozone for pathogen elimination is also effective. The application of gaseous ozone depends on temperature, humidity, contact time, and ozone levels. Research has demonstrated that gaseous ozone can reduce and inactivate pathogens, but it requires careful control of environmental conditions to maximize effectiveness.
Ozone’s GRAS Approval
Ozone’s GRAS status was granted due to a petition filed by the Energy Partners Research Institute (EPRI), aiming to promote the use of ozone in food processing and reduce energy consumption. The original petition and the final handbook by EPRI are available for further reading.
Thanks to this GRAS approval, ozone can be implemented in all food applications in the USA with minimal additional regulation.
Ozone in Organic Food Production
Ozone is permitted for use in organic food production. The National Organic Program (NOP) allows ozone to be used in various applications, ensuring organic food products remain safe and high-quality.
Potential Water Savings
Ozone can significantly reduce water consumption and waste in food processing plants. Closed-loop water systems benefit from ozone as it oxidizes organic materials in water, leaving minimal by-products compared to other chemical options. This keeps water disinfected, clear, and odor-free, reducing the need for frequent system change-outs.
Ozone can reclaim water by disinfecting, removing color, and eliminating odors, allowing it to be reused for secondary applications within the plant. In Clean-In-Place (CIP) or surface sanitation applications, ozone can serve as a final sanitizer and rinse step in one, eliminating the need for a secondary rinse.
Benefits of Food Processing with Ozone
- Bacteria Reduction: Extends shelf life during processing.
- Greater Elimination of Bacteria: Ozone effectively reduces bacteria levels.
- GRAS Approval: Recognized by both the FDA and USDA in 2001.
- Fewer By-Products: Ozone reverts to oxygen, creating fewer disinfection by-products.
- Water Savings: Potential for system pay-back through water conservation.
- Better Flavor: Reduced chemical use results in better-tasting food.
- Lower Costs: Reduced chemical costs and overall lower processing costs.
- Improved Safety: Fewer chemicals in the environment ensure improved human safety.
Ozone Food Processing Applications
- E. coli o157:H7 Reduction
- Listeria Inactivation
- Red Meat Processing
- Surface Sanitation
- Seafood Processing
- Various Berries Processing
This list highlights some of the many applications of ozone in food processing. For specific questions about your unique application, contact our office for expert guidance.
You can find more info here: https://www.oxidationtech.com/applications/agri-food.html