Ozone and Food Processing
Use ozone to disinfect stored food for unprecedented pathogen destruction. Turnkey systems
allow easy ozone integration.
Ozone Advantages

the most powerful oxidizer available

environmentally friendly

no chemical storage required

three-thousand times more germicidal than chlorine

instant pathogen destruction

no harmful chemical residual
Ozone in the Food Industry
Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of
unwanted organisms in products and equipment used in the food processing industries. Ozone is
particularly suited to the food industry because of its ability to disinfect microorganisms without
adding chemical by-products to the food being treated, or to the food processing water or
atmosphere in which food are stored.
Ozone in Food Processing
Ozone Applications for Food Products and Processing

Washing fruits and vegetables

Meat and Poultry Production and Processing

Seafood Processing and Aquaculture

Food Storage

Pest Management

Irrigation

Air Quality

Beverage Production
Antimicrobial Effects of Ozonated Water Against Generic E.coli on Swine
Significant reduction of E.coli can be achieved with ozone using the proper dosage and exposure
time.
Pathogens Ozone is Commonly Used to Inactivate

Salmonella enteritidis

E.coli O157:H7

Listeria monocytogenes

Shigella dysenteriae

Micrococcus aureus

Clostriduim botulinum

o
Mycobacterium tuberculosis
o
Bacillus anthracis
o
Streptococcus sp
Molds
o
Botrytis
o
Rhizopus
o
Penicillium
o
Aspergillus
Ozone Use in Apple Processing
The Challenge: To Reduce Flume Water Usage and Keep Tastee Apples Tasty
Adobe PDF Document (123KB)
Historical Timeline

August 13, 1999 - FDA issues 21CFR Part 173.368 giving ozone GRAS approval
for use on all meat and poultry products.

December 23, 1999 - FSIS published final rule approving the use of ozone in meat
and poultry products.

December 17, 2002 - USDA issues FSIS Directive 7120.1 naming ozone a Safe
and Suitable Ingredient Used in the Production of Meat and Poultry Products.
Ozone is Approved for Use with Food.
The USDA and FDA have approved ozone as an antimicrobial agent for use with food processing.
With regulatory approval, ozone has become a great option for cost-effectively disinfecting food.
Extended Benefits of Ozone

Higher levels of ozone can be used before altering the taste or appearance of the
produce.

Ozone improves taste and appearance over the use of chlorination alone: Better
Quality Produce

Ozone lowers counts of spoilage microorganisms in wash water and on produce
surface: Longer Shelf Life

Ozone keeps wash water cleaner longer: Less Water Usage

An ozone treatment is capable of destroying pesticides and chemical residues in
wash water and on produce.

Eliminate chlorine from a process: No THM's or other chlorinated by-products.

Implementing ozone reduces the risk of cross-contamination of pathogens.

Ozone leaves no chemical residue: No Final Rinse - Less Water Usage

An ozone system mitigates the need for storage, handling, use, and disposal of
chemical sanitation agents.

In some situations, ozone reduces contamination in discharge water: Lower Cost
Waste Water Disposal

Ozone is natural and chemical free allowing the use of ozone in organic food
production and processing.
Ozone in Food Processing Applications
Past Experience, Future Potential and Regulatory Issues
Adobe PDF document (93KB)
The recent stories of food contamination reported in the media serve to highlight the need for the
food industry in the United States to seek better, more effective methods of ensuring the safety of
food products.