Ozone in Cold Storage – a revolution in the food industry!
Use ozone in cold storage – What are the advantages of it? We are excited to share with you the many benefits that ozone can bring to your cold storage operations.
Using ozone in cold storage can provide a wide range of benefits for businesses that are looking to improve sanitation, reduce waste, and enhance the quality of their products. Whether you are looking to improve the efficiency of your cold storage operations or simply want to create a healthier and more pleasant environment for your employees and customers, ozone is an excellent solution that can help you achieve your goals.
Read this post and you will learn more about it!
Ozone is a powerful disinfectant that can effectively kill bacteria, viruses, and other microorganisms that may be present in your cold storage facility. By using ozone to sanitize your storage area, you can reduce the risk of foodborne illness and spoilage, which can lead to costly losses and damage to your reputation.
In addition, ozone is a natural and environmentally friendly solution that does not leave any harmful residues or by-products. Unlike traditional cleaning chemicals, ozone does not contribute to air or water pollution, making it an ideal choice for businesses that are committed to sustainability and reducing their environmental footprint.
Another advantage of using ozone in cold storage is its ability to eliminate odors. By breaking down and neutralizing the molecules that cause unpleasant smells, ozone can help keep your storage area smelling fresh and clean, even in areas where odors are particularly persistent.
Furthermore, ozone can help extend the shelf life of your products by slowing down the process of decay and oxidation. This is because ozone molecules can react with and neutralize free radicals and other compounds that can cause spoilage and degradation.
How does ozone work in cold storage?
The ozone molecules react with microorganisms, organic compounds, and other contaminants, breaking them down and neutralizing them. This process is known as oxidation, and it results in the destruction of bacteria, viruses, and other harmful microorganisms. Ozone can also react with and neutralize free radicals and other compounds that can cause spoilage and decay in food products. By slowing down the process of decay and oxidation, ozone can help extend the shelf life of food products and maintain their quality.
The amount of ozone needed in a cold storage facility depends on factors such as the size of the facility, the level of contamination, and the desired level of sanitation. Typically, ozone levels are monitored using sensors or meters that measure the concentration of ozone in the air or water.
It’s important to note that ozone can be hazardous to humans and animals in high concentrations. Therefore, it’s essential to follow proper safety protocols and guidelines when using ozone in cold storage facilities. This includes ensuring proper ventilation, monitoring ozone levels, and limiting exposure to ozone for workers and other individuals who may come into contact with it.
Ozone Action depending on Stored Products:
Meat – Meat refrigeration and freezing contributes to the inhibition of the activity of germs and molds present on its surface, however, as they are not eliminated, they recover their infectious and reproductive capacity when the meat is again exposed to room temperature. The ozonation of the meat industry’s conservation chambers guarantees the elimination and prevention of the development of all types of germs and molds, guaranteeing the total sterilization of the meat, keeping it free of bacteria capable of causing infections harmful to health (such as Listeria,Salmonella and E.Coli, among many others). Ozone will allow a reduction in losses due to deterioration and meat that is softer, more tender, cleaner and with a longer shelf life.
Fish – Refrigeration and freezing of fish is not enough to guarantee its total asepsis. Low temperatures contribute to delay the development of microbes and enzymes present on the surface of the product or in the chambers themselves, however, when the cold chain is broken and the fish is exposed again to room temperature (or even in an uncovered cold bench), these microorganisms recover their reproductive capacity, increasing the chances of food putrefaction and even cause illness in the final consumer. Fish tends to host bacteria such as Listeria, Salmonella, E.coli, Shigella, Botunlinum, among others, potentially harmful to health and is characterized by releasing strong and unpleasant odors. The application of ozone in the refrigerated chambers of the fishing industry allows the elimination of all microorganisms present on the surface of the fish, as well as in the chamber itself, guaranteeing food safety and considerably increasing the time that the product remains in good condition. Ozone directly attacks the molecules that cause odors, fighting them at the root and thus achieving complete deodorization, reducing ammonia emissions, stabilizing the pH and extending the shelf life of the fish.
Fruits and vegetables – The safest way to prolong the shelf life of fruits and vegetables while preserving all their organoleptic characteristics (color, brightness, odor, texture and flavor) after harvesting is to control ethylene production and ensure absence of pathogenic microorganisms and chemical residues both on the surface and in the food. Ethylene is the natural ripening hormone of fruits and vegetables. Fruits and vegetables produce ethylene naturally after being separated from the plant, that is, in the post-harvest phase. Overexposure to ethylene produces great physiological deterioration in fruits and vegetables. Due to the use of ozone, ethylene levels can be controlled, delaying the natural ripening of fruits and vegetables. Ozone naturally oxidizes ethylene, giving rise to ethylene oxide, an antimicrobial compound. On the other hand, ozone also manages, thanks to its biocide property, to leave all fruits and vegetables free of pathogens and chemical residues. In this sense, gaseous ozone is a powerful complement for conservation in post-harvest refrigerated chambers.
Eggs – In the refrigerated chambers of the egg industry, contamination caused by fungi is likely to appear, as they require considerable humidity for their conservation. However, an adequate application of ozone inside the chambers prevents the appearance of mold, constituting an effective solution even when there is high humidity. By preventing fungi that alter the eggs, the preservation of their initial organoleptic characteristics (color, brightness, odor, texture and flavor) is guaranteed, that is, their weight and size, as well as their taste.
Cheese – In the process of curing cheese, it is necessary to maintain a high level of relative humidity, between 80 and 97%, thus making it prone to the appearance of mold on its surface, impairing its final appearance, since it they have to be washed and/or scraped off. The application of ozone in the conservation and maturation chambers prevents the appearance of mold, reducing weight loss and the use of labor in washing and scraping the cheeses. In addition, ozone also eliminates odors, preventing the impregnation of odors between different cheeses.
Powerful disinfectant: Ozone is a highly effective disinfectant that can kill bacteria, viruses, and other microorganisms that may be present in your cold storage facility. This helps to reduce the risk of foodborne illness and spoilage.
Natural and environmentally friendly: Ozone is a natural and environmentally friendly solution that does not leave any harmful residues or by-products. It does not contribute to air or water pollution, making it an ideal choice for businesses that are committed to sustainability.
Odor elimination: Ozone can eliminate odors by breaking down and neutralizing the molecules that cause unpleasant smells. This helps to keep your storage area smelling fresh and clean, even in areas where odors are particularly persistent.
Shelf life extension: Ozone can help extend the shelf life of your products by slowing down the process of decay and oxidation. This is because ozone molecules can react with and neutralize free radicals and other compounds that can cause spoilage and degradation.
Cost-effective: Ozone is a cost-effective solution that requires minimal maintenance and can be easily integrated into your existing cold storage infrastructure. By investing in an ozone generator, you can enjoy the benefits of this powerful technology without having to worry about complex installation or maintenance procedures.
Improved safety: Using ozone in cold storage can help improve safety by reducing the risk of accidents and injuries. By eliminating the need for harsh cleaning chemicals, ozone can create a safer working environment for your employees.
Compliance with regulations: Ozone is an approved disinfectant for use in food processing and storage facilities by various regulatory agencies, including the USDA and FDA. By using ozone in your cold storage facility, you can ensure that you are in compliance with these regulations.
Improved product quality: By reducing the risk of spoilage and decay, ozone can help improve the quality of your products. This can lead to increased customer satisfaction and repeat business.
Quick and easy to use: Ozone generators are easy to operate and can be set up quickly, allowing you to start enjoying the benefits of ozone in your cold storage facility right away.
In conclusion, using ozone in cold storage can provide a wide range of benefits for businesses that are looking to improve sanitation, reduce waste, and enhance the quality of their products. Whether you are looking to improve the efficiency of your cold storage operations or simply want to create a healthier and more pleasant environment for your employees and customers, ozone is an excellent solution that can help you achieve your goals.
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