Ozone Applications in the Food and Beverage Industries

On June 26 2001, the FDA published a final ruling in the Federal Register approving ozone as an additive to kill food-borne pathogens. This approval opened the floodgates for food processors to begin utilizing ozone in their plants. Today, ozone technology is steadily replacing conventional sanitation techniques such as chlorine, steam or hot water. Today, ozone technology is quickly becoming a major player in food and material sanitation.

Systems that use Ozone are Safer

Ozone is simply oxygen in an unstable and highly reactive form. It naturally tends to seek its normal state, exhibiting a short half-life as it reverts to oxygen fairly rapidly. When it reacts with organic matter, it does not form any toxic byproducts and the water in which it was delivered can be filtered and reused. Because it is so highly reactive, ozone is effective at controlling or removing films that sometimes form on processing equipment. It can also be used to reduce biological oxygen demand (BOD), chemical oxygen demand (COD), and turbidity or other residues in water. While chlorinated wash systems require transport and storage of potentially hazardous toxic chemicals, ozone is unique in that it is generated onsite from harmless oxygen and can be produced on demand with no storage required. When the generator is turned off, there are no dangerous substances on the premises. While the oxidation reduction potential (ORP) of ozone is affected by the amount of organic matter or chemicals in the water, its ORP is not as sensitive to changes in pH as that of chlorine.

• Because it breaks down back to oxygen, ozone leaves no residue in the water or on the product. This means no change in color or flavor that is often associated with chlorine treatment.
• The Department of the Agriculture published an article saying that no secondary biocide is necessary when using ozone since it kills bacteria, viruses, spores, fungi, mold, mildew, etc., on contact without the need for other products.
• Using ozone gives more assurance against pathogenic E-coli and similar organisms and at the same time, conserves water and extends the shelf life of the product.