Ozone for Food Safety Control and Problems Reduction
In this article you’ll see how Ozone can be used to avoid problems in food processing and control food safety. Ozone is easily identified as a great solution in the food processing sanitation area, as it is a chemical-free option, that effectively eliminates and disinfects surfaces or any type of aliment.
Take a look at the information below and see why ozone is so powerful when it comes to food processing sanitation.
Many of you, are aware of FDA rules and regulations, but before we share some information about it, let us give a quick Overview on FDA.
“FDA is an agency within the Department of Health and Human Services of the United States of America. The FDA’s organization consists of the Office of the Commissioner and four directorates overseeing the core functions of the agency: Medical Products and Tobacco, Foods, Global Regulatory Operations and Policy, and Operations. “
Click here to see the original information.
In Europe and all over the world everyone takes in consideration the regulations set by FDA.
Now let’s see a few notes about Ozone related to Annotated Bibliography on Food Safety Problems and Recommended Controls.
Microbiological Safety Issues and Preventive Controls
|Preventive Controls Suggested
Fresh and fresh-cut produce
Fresh unpasteurized apple cider
Ineffectiveness of chlorine (widely used to decontaminate process water) under certain circumstances
Equipment that is not designed to be cleaned with the help of automation
Table A-1: Summary of Literature Findings on Microbiological Safety Issues and Preventive Controls
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
WENYA XUE, JOSHUA MACLEOD, JAMES BLAXLAND | 2023 | The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology
US FDA (Food & Drug Administration) – Food & Beverages | December 27th | 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
US FDA (Food & Drug Administration) | August 9 th | Good Manufacturing Practices for the 21st Century for Food Processing (2004 Study) Appendix A: Annotated Bibliography on Food Safety Problems and Recommended Controls
US FDA (Food and Drug Administration – Center for Food Safety and Applied Nutrition) | April 13th | Guidance for Industry – Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
ITALY – Health Ministry | Scientific Validations of Ozone Use
FOOD SAFETY MAGAZINE | Recent Ozone Applications in Food Processing and Sanitation
NIOSH (National Institute for Occupational Safety and Health) | Ozone