OZONE extends shelf life of food
Extends shelf life of food products
Ozone use for food processing is gaining increasing popularity.
Ozone can be used to prolong shelf-life of food in storage, cold storage and food production. Ozone will get rid of bacteria and mould in the air which grows on the produce and causes rot.
Ozone was given “GRAS” (Generally recognised as safe) authorisation by the FDA (Food and drug administration) and the USDA (United States Department of Agriculture) in 2001. GRAS approval permits the use of ozone for direct contact with food as an antimicrobial intervention. Ozonation can provide safer food that will have a longer shelf-life due to lower bacteria levels. Ozone can be used on many food products.
Ozone is Allowed for Direct Contact with Food.
Ozone in Food Processing
- Explosive growth in the last 10 years
- Consumers demand a safer, better quality food supply
- Ozone was first permitted in food processing in 1997 for limited application
- Ozone was given “GRAS” approval by both the FDA and the USDA in 2001
- Research in this area is on-going
- Ozone used in processing and food storage
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Food Processing with Ozone
- Bacteria decline during processing will also extend shelf life
- Aqueous ozone is directly applied to the produce or meat.
- Less chemicals = better flavor
- Ozone levels 1.0 – 5.0 ppm are commonly used
- Recommended – 2.0 PPM ozone @ 30 PSI
Pathogens Inactivated with Ozone
- E. coli O157:H7
- Salmonella
- Listeria
- Pathogenic Fungi (mold)
- Generic Bacteria
- Viruses
Ozone for Food Storage
- Potato Storage Facilities
- Citrus Fruit Storage
- Vegetable Storage
- Aged Ham Storage
- Cool Meat Storage
- Preservation of Fish and Seafood
- General Cold Storage Facilities
Ozone Extending Fresh Food Shelf Life
Fresh food storage
All fresh food producers and exporters have a major potential problem in keeping their post-harvest products fresh and disease free.
Ozone will also successfully break down ethylene – “fruit-ripening hormone”. Ethylene can ripen fruits and vegetables faster. By breaking down ethylene gas in the air, fruits and vegetables will last longer in the storage.
Finding a rinsing or sanitising system that is both effective and safe and also acceptable for the discerning client can become a challenge. Historical methods such as chlorine rinse or sulphur pads are no longer acceptable internationally and more recently in South Africa, the use of ozone and UV is fast becoming the perfect effective and safe sanitising method of fresh food.
