Ozone in Food Processing

Benefits

• Longer shelf life

• Water and energy efficiency

• Disinfects & Preservates Fruits & Vegetables

• Air-born microbiological and odour control

• No need of harmful chemical

Food industry including vegetable, meat and sea food processing industry due to its important role in human health it has to be treated as an industry requiring very high standards of hygiene. This is to ensure that there are no bacteria, virus, mold or fungi bread in the foods to be processed or packaged for human consumption. As a result, the use of ozone has increased many folds in the food industry in the last decade. Ozonated washing produce disinfection beats traditional methods that leave residual chemicals and impact off foul smell and flavor.

Advantages

• Higher levels of ozone can be used before altering the taste or appearance of the product

• Ozone improves taste and appearance over the use of chlorination alone and results in better quality

• Ozone lowers counts of spoilage microorganisms in wash water and on produce surface therefore it longer shelf life

• Ozone keeps wash water cleaner longer and less water usage

• An ozone treatment is capable of destroying pesticides and chemical residues in wash water

• Implementing ozone reduces the risk of cross-contamination of pathogens

• Ozone leaves no chemical residue

• Ozone is natural and chemical free allowing the use of ozone in organic food production and processing

• An ozone system mitigates the need for storage, handling, use and disposal of chemical sanitation agents