Ozone Technology Applications

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Bottling
Ozone was used for the first time to sanitize bottle of drinking water. Due to its oxidizing power and the absence of residues and hazardous byproducts, ozone provides unparalleled efficiency, maintaining the product high quality.

Pharmaceutical and Cosmetic Industry
Safety in surfaces and equipment disinfection is a prerequisite.
The use of controlled concentration of gaseous ozone allows the maintenance of a high degree of environmental disinfection, without compromising the product quality and with no risks for human health.

Meat Industry
In meat industry ozone is applied as a gas or dissolved into water for:
• sanitation and environmental control of the packaging plants, by plants fumigation with gaseous ozone
• disinfection of working surfaces and tools used during meat processing, by ozonized water
• increment of meat storage-life in cold storage rooms and in the refrigerated desk, without compromising its quality
• reduction of microflora, without altering meat organoleptic properties, color, smell and taste
• killing of molds and insects on meat surface, by fumigation in the ripening rooms
• possibility to maintain high level of humidity, without weight loss
• odors elimination
• reduction of water demand for washing and rinsing and elimination of chemical disinfectants

Fish Industry
In the fish industry ozone is applied as a gas or dissolved into the water to:
• sanitize, sterilize and provide environmental control in packaging areas
• disinfect and sanitize fish during processing, reducing water consumption and chemical detergents
• kill the microflora on fish surface

How it is used:
• dissolved in water to sanitize tools and machineries used in fish processing
• sprayed in the ice slurry into the refrigerated desk

The benefits of ozone technology in the fish industry are:
• increase of the fish shelf-life and storage-life in both refrigerated counters and cold storage
• elimination of unpleasant odors in fish processing plants
• reduction of bacteria, yeast, mold and viruses, without altering fish organoleptic properties, color and flavor
• high efficacy against pathogens such as E. coli, Listeria, Vibrio and Aeromonas or Pseudomonas, Shewanella and Photobacterium, able to survive and replicate even at low temperatures
• elimination of chemical compounds and contaminants in the washing water
• recycle of waste water


Dairy industry
In the dairy products industry ozone is applied as a gas or dissolved into the water in order to:
• disinfect / sanitize the machineries and tools used for cheese and milk processing
•sanitize rooms with high temperature and high relative humidity (packaging rooms, ripening rooms or processing rooms) by ozone fumigations

The benefits of ozone technology in the dairy industry are:
• high quality product without any chemical residue
• microflora reduction in the ripening and storage rooms and on the food surface
• no resistance phenomena
• removal of the molds (mainly Penicillium) able to survive even at low temperatures and to produce mycotoxins


Fresh cut fruits and vegetables
In the food industry fresh cut fruits and vegetables represent a product in rapid evolution: modern consumers now search easy, fast and “convenience foods”,.
Fresh-cut products are cut and cleaned, then sold in bags to be subsequently eaten without further manipulation.
For this reason, the quality of the raw material, the processing environment and the handling of the equipment are essential for food safety.
A second problem related to this type of food is its shelf-life. These products are very sensible to decay and it is very difficult to maintain their quality and organoleptic properties unchanged during storage.
The use of ozone, dissolved in water during food washing or fumigated as a gas in the box during packaging or in the packaging room, ensures a significant reduction of the contaminant microflora, without altering product quality and extending product shelf life.
After seven days of storage, the product treated with ozone is conform to the reference standards for the retail sale of fresh-cut products, showing an improvement of food safety.
On the contrary, the same product treated with conventional sanitizers or not washed at all exceeds the maximum acceptable value just after 4 days of 4 ° C storage.

The use of ozone, dissolved in water during food washing or fumigated as a gas in the box during packaging or in the packaging room, ensures a significant reduction of the contaminant microflora, without altering product quality and extending product shelf life.
After seven days of storage, the product treated with ozone is conform to the reference standards for the retail sale of fresh-cut products, showing an improvement of food safety.
On the contrary, the same product treated with conventional sanitizers or not washed at all exceeds the maximum acceptable value just after 4 days of 4 ° C storage


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