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For immediate assistance, call (800) 676-1335 ext. 255 or email our food safety division.
Food Sanitation Using Ozone Technology
Food and beverage producers live in dread of being in the news for the wrong reason: a safety recall. This is why sanitation systems are a critical part of the production process in every food producing and packaging industry.
Today, DEL Ozone direct food contact sanitation and surface sanitation for food contact, non-food contact, and Clean in Place (CIP) systems offer highly effective sanitation at low cost, with no harmful byproducts.
Ozone Food Sanitation is FDA, USDA, EPA Approved
DEL Ozone has worked closely with government regulatory agencies to ensure that ozone meets or exceeds safety standards. As a leader in this field, DEL Ozone continues to work with independent researchers, universities and government agencies to validate the efficacy of properly designed ozone systems for food safety and sanitation.
This work is recognized by agencies responsible for public health. The Environmental Protection Agency (EPA) approved the use of ozone as an antimicrobial in 1976. In 1982, the Food and Drug Administration (FDA) approved ozone as an antimicrobial additive for bottled water. And in 2001, the FDA and United States Department of Agriculture (USDA) approved the use of ozone as a non-thermal, antimicrobial direct food additive, including as part of a Certified Organic program.
Clean in Place Sanitation
Clean in Place (CIP) ozone sanitation offers strong safety and cost benefits to food and beverage producers.
- CIP allows a food producer to clean production lines with ozonated water and fewer chemicals and less thermal sanitation, reducing downtime for production line preparation and rinsing.
- Ozone sanitation produces no harmful byproducts, eliminating or minimizing waste disposal and reducing environmental impact.
Lower chemical and thermal sanitation use reduces operating costs.
Surface Disinfection for Food Sanitation
Not long ago there was a major problem in California with Salmonella infections in leafy vegetables. The source of the infection was never definitively pinned down, although the producers responsible for distributing the infected vegetables were clearly identified, and the damage was done.
This was avoidable. Research has shown that ozone can be a faster and more effective disinfectant for leafy greens than chlorinated water. It kills a wider range of pathogens. And the ozone solution requires no disposal or cleanup because the ozone naturally reverts to more stable oxygen.
Ozone Disinfection Makes the Food Supply Safer
Contact DEL for information about using powerful, natural ozone for a lower cost, more effective food sanitation program.