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Pesticide resistance and increased demand for organic grains have caused food manufacturers and grain operators to find new ways to control insects, pathogens and pests in stored commodities.

Ozone has the potential to be used for the inactivation of pathogen and micro-organisms also has the potential to kill storage pests and degrade mycotoxins.

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The micro-organisms adhered to the milk contact surface are hard to destroy. Ozone is a safe, cost-effective and eco-friendly alternative to chloride-based sanitizers, Ozone is a powerful oxidizing agent active against a wide range of micro-organisms and is effective for biofilm removal.

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Fruits and vegetables are highly susceptible to spoilage microorganisms. The fruit and vegetable industry can use the ozone system to destroy pathogenic microbes and spoilage microbes, mycotoxins. Also, ozone technology can break pesticide and chemical residues. Food items with ozone as a disinfectant have a much longer shelf life.

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Our customers often ask us if ozone can be used successfully in their meat, poultry or fish disinfection process and if ozone will work efficiently and economically.
However, because ozone is the strongest and fastest active oxidant commercially available today, it will work in any application where other disinfectants have been used for yours effectively, only faster and cheaper. , making the whole process not only efficient but also ecologically clean.
If food (meat, poultry, fish, etc.) can be washed in water, ozone dissolved in the water would be the most effective way to disinfect it, destroy surface pathogens, and prevent cross-contamination.

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Breweries typically clean their equipment and pipelines with hot water and cleaning chemicals. These processes are energy-intensive and breweries incur significant costs. Additionally, residues and harmful by-products of chlorides degrade the quality of the product. There is a perfect solution to all these problems in Ozone for Wine & Beer.

Typical applications for ozone in the wine industry include the following:

  • Barrel washing
  • Surface and equipment sanitization
  • Tank cleaning
  • Clean-in-place (CIP) of process and transfer piping
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Ozone destroys several bacteriophage strains and a wide range of viruses is a powerful antimicrobial substance with a great oxidizing capacity. The food industry can use Ozone for surface disinfection, sanitation of food plant equipment, sanitation of pipelines, and many other disinfection applications.

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Pesticide resistance and increased demand for organic grains are forcing grain handlers and food manufacturers to look for new methods of controlling insects, pathogens, and pests in stored commodities. The ozone technology offers a great alternative. It is efficient at destroying pathogenic microbes and spoilage microbes. Also, ozone technology can break pesticide and chemical residues.

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