The Value of Ozone Disinfection in Food Processing

Every commodity has to be processed to become market-ready. Inevitably, between harvest and table there is the probability of contamination that may result in early spoilage or foodborne illness. As an addition to a traditional HACCP plan, ozone disinfection can significantly delay the onset of spoilage and reduce pathogens leaving no residual that may affect taste, texture, smell and color. Ozone can be used alone, or in addition to traditional chemical or thermal sanitation in food processing operations.

DEL Ozone Food Safety Solutions offer a comprehensive alternative or complement to traditional disinfection methods that help improve food quality and product safety. Every food processor can benefit from integrating a DEL ozone system into existing processing operations.

The core value of ozone translates into increasing the marketability of your food commodity.

  • Improve the appeal of a commodity by maintaining its
    organoleptic quality (taste, texture, smell and color)
  • Extend shelf life
  • Increase food safety
  • Reduce processing time
  • Reduce chemical residual


Ozone is Adaptable to Most Commodities; Every Processing Operation

Each commodity is susceptible to specific spoilage threats, and each is processed differently. Ozone disinfection can be adapted to the processing requirements of most commodities, while its broad-spectrum antimicrobial efficacy helps to ensure consistently high quality food. DEL Ozone Food Safety Systems are available for:


DEL Ozone Food Safety Systems Provide Options

Every food safety system installed by DEL is built around the food processor’s specific commodity and processing operation. From Direct Food Contact which provides antimicrobial reduction on food products, to Surface Sanitation (during or between process runs) to Gaseous Storage protection for microbial control and reduced ripening time, a DEL Ozone Food Safety System can help achieve top quality outcomes cost effectively.


DEL Ozone Delivers

  • Get consistent quality
  • Improve operational run time
  • Reduce product waste
  • Extend shelf life
  • Protect consumers from foodborne illness