Home » Ozone Applications » Food Processing & Storage » Ozone for Meat, Poultry & Fish Disinfection


  • Ozone largely eliminates mycotoxins and pathogens in meat products.
  • Ozone does not leave residues.
  • Ozone saves money over a longer period of time than any other alternative.
  • Ozone is Generally Recognized as Safe (GRAS) for use in food processing.
  • Ozone is effective in killing bacteria and pathogens


Meat is an ideal medium for microorganism growth and development. It is also a highly perishable product due to bacterial contamination. Consequently, they are highly susceptible to a wide variety of pathogens, including Salmonella, listeria, and E. coli. These pathogens live naturally in the intestines, and meat can become contaminated during transport, slaughter, and production. In addition, the industry must deal with cross-contamination between equipment. Ozone for meat disinfection offers a great solution.

Salmonella is the most commonly associated pathogen with poultry meat and poultry products. Currently, bacterial contamination is removed or controlled during carcass processing using a combination of thermal treatment, water, and chemical antimicrobials, such as peracetic acid (PAA). However, these chemical antimicrobials can be toxic before and after oxidation. Additionally, these chemicals affect meet quality because they produce undesired color and texture effects and the development of off-flavors. In addition, chemical antimicrobials are expensive and have the disadvantage of leaving hazardous residues.

Various meat industries use ozone to reduce the cost of sanitation and disinfection. Ozone is an extremely strong and safe disinfectant that is one and a half times more powerful than chlorine and 3000 times more reactive. It is a powerful bactericidal agent with a rapid bacterial inactivation mechanism. Several studies have demonstrated that ozone destroys common meat microorganisms, parasites, and viruses such as mesophilic, and coliform bacteria. In addition, ozone does not leave residues and is a safe and economical disinfection solution. For examplecarcasses treated with ozonized water show lower levels of microorganisms improving the quality of meats and extending the shelf life.

Reduce The Early Chick Mortality

A wide range of applications uses ozonated water, including egg hatcheries, potable water in poultry houses, disinfection of the interior of poultry houses during period changes, production areas, chiller units, and process water disinfection.

The poultry industry benefits from the application of ozone. The health of chickens raised in poultry houses will improve. Due to the use of fewer vaccines and medicines in production, consumers receive healthier and higher-quality products. 

The poultry industry also uses ozone gas to disinfect incubators, nest boxes, and production farms. E.coli, Pseudomonas fluorescens, etc. As ozone gas is a natural disinfectant that leaves no residue, it does not pose the risk of chemical residues caused by formaldehyde, methanol, peracetic acid, and chlorine.

Absolute Ozone For Meat and Poultry disinfection

For the past 25 years, Varius meat industries have successfully applied Absolute Ozone® technologies. Our Absolute Ozone® generators are the most efficient in the industry. 

Absolute Ozone® trained and experienced staff will provide you with unlimited support to ensure the success of your projects.

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Home » Ozone Applications » Food Processing & Storage » Ozone for Meat, Poultry & Fish Disinfection