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. “

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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

Source Industry/Products Problem/Risk Preventive Controls Suggested
FDA/CFSAN, 2001c

Fresh and fresh-cut produce

  • Manure and biosolids

  • Water for agricultural uses

  • Improper postharvest packing, cooling, and storage practices

  • Temperature control

  • Physical removal of microorganisms

  • Use of effective GRAS cleaning agents

  • Ozone treatment

  • Irradiation

  • Biocontrol

FDA/CFSAN, 1999c

Fresh unpasteurized apple cider

  • Contamination through direct/indirect contact with animal feces while growing and harvesting apples

  • Pathogen migration through the flower end or breaks in the apple skin

  • Culling

  • Initial washing

  • Prompt processing or refrigerated holding

  • Final culling, washing, and brushing

  • A closed processing system

  • Equipment sanitation

  • Environmental sanitation

  • Employee hygiene

  • Implementation of HACCP

  • Pasteurization

  • UV treatment

  • High pressure sterilization

  • Electric resistance heating

  • Aseptic packaging

  • Ultrafiltration

  • Pulsed electric field

  • Electromagnetic fields

  • Pulsed light

  • Ozone treatment

  • Hot water rinses

  • Irradiation

  • Freezing and thawing

  • Redundant processing controls

  • Use of sanitizer dips and sprays and preservatives

  • Microbiological testing of products

Neff, 1999

Frozen vegetables

Ineffectiveness of chlorine (widely used to decontaminate process water) under certain circumstances

  • Peroxyacetic acid

  • Ozone

  • Ultraviolet radiation

Young, 2003

Not specified

Equipment that is not designed to be cleaned with the help of automation

  • Automated sanitation systems

  • Transfer of sanitation duties from the third to second or first shifts and to better-trained employees

  • Use of ozone (instead of chlorine) as disinfectant

Table A-1: Summary of Literature Findings on Microbiological Safety Issues and Preventive Controls