Ozone can be used in Multiple Applications for Food Safety

DEL Ozone food safety sanitation solutions can be utilized in five main areas in a food processing facility:  Direct Food Contact, Surface Sanitation, Cold Storage, Clean in Place (CIP/SIP), and Process Water.

Direct Food Contact

Integrated into any aqueous operation, dissolved ozone can be used for direct contact sanitation on fruits, vegetables, raw and ready-to-eat (RTE) meat and poultry, fish, & eggs. Ozone is an approved antimicrobial food additive (including organic), so it can be simultaneously applied at any time during processing on the product and equipment. Ozone effectively kills all known food and human pathogens, including E. coli, Listeria, Salmonella, Staphylococcus, Campylobacter, Pseudomonas, Aspergillus, Brettanomyces, Trichophyton, Bacillus, Adenovirus, and Norovirus.

Benefits include:

  • Improved shelf life
  • Improved product color, appearance and taste
  • Reduced product spoilage
  • No additive labeling required


Surface Sanitation

Ozone-enriched cold water (aqueous ozone) can sanitize both food contact and non-food contact surfaces via mobile, skid-mounted or centralized systems with handheld or continuous flow low-pressure sprayers, or can be introduced into water flumes. Ozone use will reduce fat, oil & grease on surfaces, and it will break down microorganism and biofilm build-up on all surfaces, including floor drains, with no adverse effect on waste water treatment systems. Microorganisms cannot develop a tolerance to ozone. Aqueous ozone is safe for facility workers and for all surfaces. Over time it will help to rid drains and plumbing of biofilm and other microorganisms that can migrate back into the processing area. In addition, it is not harmful to sewage treatment systems.


Cold Storage

The use of ozone as an antimicrobial fumigant in cold storage and CA (controlled atmosphere) facilities has many advantages. It effectively kills all pathogens as well as all molds and fungus that may rapidly destroy food products in cold storage, yet leaves no harmful residual on food products. Ozone will also control ethylene which will significantly decrease ripening. It is easily added to the air circulation system in any size facility and is efficiently monitored and controlled in any room, whether inhabited or not.


Clean in Place (CIP)

For Clean in Place/Sanitize in Place 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 (over 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 SIP steps. At the same time, it can reduce water usage, chemicals, energy, labor & time by consolidating or eliminating sanitation steps.


Product Water

Water used in food products (juices, soft drinks, or any products with liquids) may harbor impurities that can cause spoilage to the product, or contain human pathogens which can cause foodborne illness. Ozone can be used as a final sanitation step, or right before UV sterilization creating advanced oxidation. Since ozone will add no byproducts to the water, it will not cause any flavor changes that may negatively affect the final product. Ozone will disinfect cold water which can be used cold or further heated depending on the process.