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.
Table A-1: Summary of Literature Findings on Microbiological Safety Issues and Preventive Controls
|Source||Industry/Products||Problem/Risk||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