For CIP applications ozone sanitation can replace, supplement or enhance chemical and thermal sanitation steps. Ozone dissolved in cold water will efficiently kill all foodborne pathogens in CIP systems. Practical field operations (more than ten years) and university studies have proven ozone’s effective removal of biofilm in CIP systems. Ozone can be used as an additional HACCP step or can replace some traditional sanitation steps. At the same time, it can reduce water usage, chemicals, energy, labor & time by consolidating or eliminating sanitation steps.

Ozone-enriched cold water (Aqueous Ozone) has been used to sanitize CIP systems for bottled water for decades under the authorization of 21 CFR §129.80 (d) (4). It has also been in use as a CIP sanitizer for fillers in wineries and breweries, organic soy products, as well as other applications. Aqueous ozone is utilized as an antimicrobial and disinfectant for even the most difficult to remove items such as in situ biofilm.

Aqueous ozone is generated on-site, and controlled in either a holding tank or can be used in an instant-on application depending on the processor’s needs or facility CIP system configuration. It could be used to substitute a warm or hot water post-rinse after a detergent cleaning step and replace certain steps in the cleaning cycle. It can also replace a chemical sanitation step, or be used in addition to traditional cleaning and sanitation steps as an additional HACCP point. Recycling of some of the cleaning and sanitation water can be easily accomplished with a properly sized and designed ozone system.

Image Above: CIP/SIP pilot system for the Ohio State University MAFMA Grant study co-funded by DEL & USDA

In all CIP/SIP applications, aqueous ozone can enhance, reduce or substitute traditional antimicrobial practices such as chemical or hot water sanitation. Its use can improve food safety, as well as save money, reduce labor, energy usage, material costs and waste. All while improving food quality and ensuring compliance.