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Food Safety
Ozonater Water for Hard
Surface Sanitation
Ozone and Food Safety
Ozone and the replacement of traditional sanitizing
agents such as chlorine in the washing, sanitizing and storage of
produce.
By Pedro Da Cruz
In recent years there has been an increased focus on food safety
and in particular the methods used to reduce and eliminate pathogens
from fresh produce. With the rise in consumption of fresh fruits
and vegetables, incidents of foodborne illness have also greatly
increased in the US, drawing significant attention from researchers
and authorities.
Traditional methods revolve around the use of chemicals
such as chlorine in the sanitizing of produce, specifically in rinsing
and washing. Chlorine is widely used in these processes but it has
a limited effect in killing bacteria on fruit and vegetables surfaces.
There is also wide concern with regards to the by-products of chlorine
and its effects on health and the environment.
Ozone is becoming a popular alternative solution to
traditional sanitizing agents and providing additional benefits.
Ozone is an oxidizing agent, 1.5 times more powerful than chlorine
and effective over a much wider spectrum of microorganisms. Ozone
kills viruses and bacteria such as Escherichia coli and Listeria
much faster than chlorine and other chemical agents and is free
of chemical residues as it decomposes into simple oxygen.
There are many different applications in the food
industry for ozone. Here are a few:
Disinfection of Process Water
Raw water can contain traces of pesticides and toxic organic compounds
which when combined with chlorine can produce harmful chlorinated
compounds. Process water may also become contaminated by bacteria
in storage tanks or piping. In both cases, poor water quality may
have an effect on the overall quality and safety of the final product.
Ozone as been proven to be an effective treatment for these contaminants
without the formation of by-products. Ozone has also been shown
to be effective against chlorine-resistant microorganisms such as
Cryptosporidium and Giardia, which have caused several deaths in
recent years.
Produce Washing and Rinsing
Spray and fume washing systems using ozonated water can be used
to greatly reduce microbial counts on the surface of the produce.
Contamination of produce arises in the field as a result of pesticides
as well as during storage, transport and packaging. Ozone is particularly
effective against E. Coli, the food pathogen of most concern in
the food industry.
The Chemical Free Solution For
AQUACULTURE
Studies have shown that ozone is fifty one percent
more powerful on bacterial cell walls than chlorine, and the kill
rate is 3,125 times faster. The fact that ozone leaves no residue
in the water or on the product (it breaks down and returns to oxygen)
results in no color or flavor change. Using ozone gives a higher
level of assurance against pathogenic E-coli and similar organisms.
Process Water Recycling
It is estimated that more than 50 billion gallons of fresh water
are used by the produce industry each year in the US. With the increasing
difficulty in sourcing large quantities of water as well as wastewater
treatment costs, a need exists to decrease the amount of water used.
Ozone is very effective in the treatment of water for recycling
as it can be used to remove color, odor, and organic load.
Produce Storage
Ozone can be applied at low concentrations in the storage of produce
to guard against mold and bacteria. One of the most important effects
of ozone in storage is that it can slow the ripening process of
produce, and extend the shelf life of many fruits and vegetables.
Over the years many experiments have shown an increased shelf life
in a wide variety of fruits and vegetables including apples, tomatoes,
potatoes, strawberries, pears, oranges, grapes, cranberries and
corn.
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