How does Ozone work for Bottled Water sanitation?
Ozone can be used to disinfect bottled water. When it comes to disinfection and sanitation, ozone is the best option, because of its oxidative power, being a chemical-free option. For bottled water disinfection it’s more importante as ozone doesn’t affect the drinks flavor.
Do you want to know how ozone can act in bottled water sanitation? Learn more reading this post!
The bottling industrie’s managers faced an increased awareness of consumer health issues rethinking how to keep their liquids safe for consumption.
The challenges faced were in production, sterile handling and storage due to the explosive growth in microorganisms.
Since the 1970s, ozone has played a critical role in helping the bottled water industry delivering a safe and pleasing product.
Because of its powerful disinfectant properties, environmentally clean treatment process and its ability to remove unwanted tastes and odors, ozone quickly has become the choice among water bottlers industries around the world.
How does it work?
Ozone treatment is one of the most effective microbiological barriers that water bottlers can employ to protect consumers against microorganisms.
This powerful oxidant could disinfect the water, bottling system, bottle and sealed cap, without leaving taste or odor, because ozone decomposes to harmless oxygen and disappears.
Ozone disinfection enabled the water bottler to produce high-quality, storage-stable bottled water and free of by-products, provides a most effective barrier to microbiological contamination for the protection and benefit of the consumer.
Furthermore, the ozone systems can be used at pre-treatment process to assist in removal of iron, sulphur, manganese, color, bacteria, taste and odor from water. Pre-ozonation reduces the development of biofilm which reduces the maintenance costs.
According to International Bottle Water Association (IBWA) guidelines, ozone is safe to use in water bottling plants while leaving no residual or taste in bottled water. The Food and Drug Administration (FDA) classified ozone as safe in disinfection applications and Good Manufacturing Practice (GMP).
Ozone is a highly effective disinfectant that removes bacteria, viruses, parasites (such as Giardia and Cryptosporidium) and other contaminants dangerous to human health, from water quickly and efficiently. Ozone treatment can purify large volumes of water in a short time, making it the perfect solution for bottled water production.
Ozone is a powerful oxidant and very effective against all taste and odor causing organic substances and oxidizable inorganic substances. Ozone treatment oxidizes and removes Trihalomethanes (THMs) and reduces residues in the final water product. Concern about THMs has increased in recent years. In fact, THMs have been classified as a possible human carcinogen in the Canadian Drinking Water Guide, which allows a maximum concentration of 100 ppm (g/L). Ozone is a naturally occurring substance and is produced on-site, so no harmful chemicals or residues are produced. Chlorine, on the other hand, can leave harmful byproducts in the water, such as THMs, which have been linked to cancer and other health problems.
Ozone is an unstable material at and near room temperature that decomposes relatively quickly into oxygen. Water temperature and pH, in particular, affect the rate of decomposition.
Extend the shelf life
Ozone treatment can reduce the growth of microorganisms, extending the shelf life of bottled water. Ozone is able to disinfect the water, bottling equipment, bottle and bottle cap, preventing bacterial contamination during production and handling and promoting sterile storage.
Ozone is a cost-effective method of water treatment because it requires no chemicals and operating costs are low.
Ozone is produced on-site, so no harmful chemicals or residues are left behind. Ozone naturally turns back into oxygen without leaving any residue. Ozone is more powerful and cleans water 3.000 times faster than chlorine. Ozone treatment reduces the need for chemicals throughout the water treatment and filling process, reducing environmental impact.
The FDA has classified the use of ozone to disinfect bottled water in the United States as “Generally Recognized As Safe” (GRAS) since 1982. Ozonation of water is an efficient and safe method of disinfection against pathogenic microorganisms in water and other bacteria, viruses, molds and algae.
Ozone is superior to any other disinfection method because of its high oxidation state;
Disinfects water against all microorganisms;
Destroys bacteria instantly;
Disinfects air against airborne microorganisms;
Disinfects bottles, especially reusable bottles in the wash prior to bottling, the surface of the bottle and the sealed cap;
Leaves no by-products and naturally reverts to oxygen;
Ozone allows for lower operating costs and reduces overall chemical costs;
Ozone is generated on-site, so no dangerous storage or handling is required;
The careful use of controls can result in bottled water of a higher quality;
Ozone provides a safe and good tasting product.
EMMANUEL I. EPELLE, ANDREW MACFARLANE, MICHAEL CUSACK, ANTHONY BURNS, JUDE A. OKOLIE, WILLIAM MACKAY, MOSTAFA RATEB, MOHAMMED YASEEN | February 15th | Ozone application in different industries: A review of recent developments
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DRINKING WATER | August 23rd | Drinking Water and Human Health Effects
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FDA (U.S. Food & Drug Administration) | August 9th | Good Manufacturing Practices for the 21st Century for Food Processing (2004 Study) Appendix A: Annotated Bibliography on Food Safety Problems and Recommended Controls
AGNIESZKA JOANNA BRODOWSKA, AGNIESZKA NOWAK, KRYSZTOF SMIGIELSKI | July 6th | Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview
CHAO-HAI WEI, ZHANG FENGZHEN, YUN HU, CHUNHUA FENG | February | Ozonation in water treatment: The generation, basic properties of ozone and its practical application
SERJEI NAUMOV, CLEMENS VON SONNTAG | October | The Reactions of Bromide with Ozone Towards Bromate and the Hypobromite Puzzle: A Density Functional Theory Study
H. PAILLARD, B. LEGUBE, M.M. BOURBIGOT, E. LEFEBVRE | July 23rd | Iron and Manganese Removal with Ozonation in the Presence of Humic Substances
L. JOSEPH BOLLYKY | September 26th | The Role of Ozone in Water Bottling
GIL CROZES, ROBERT CUSHING, JASON RENNECKER, CHRIS CLEVELAND, HAROLD WRIGHT | 2003 | Synergies of UV Disinfection and Ozone in Water Treatment
BIAN C. HAMPSON, STEVEN R. FIORI | 2003 | Application of Ozone in Food Processing Operations
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U.S. FDA ( U.S. Food and Drug Administration) | January | U.S. FDA Regulatory Approval of Ozone as an Antimicrobial Agent
Y. MAGARA, M. ITOH, T. MORIOKA | September | Application of ozone to water treatment and power consumption of ozone generating systems
LINDA WAGENET, KAREN MANCL, MARTIN SAILUS | January | Home Water Treatment (NRAES 48)