| | Ozone was recently featured in an associated press article that ran in newspapers across the country. The article spoke to the correlation between ozone and leafy greens and presented research on E. coli transmission, released Thursday, September 11, which stated that ozone gas is faster and more effective than chlorinated water at sanitizing leafy greens.
With a close working relationship with the Food and Drug Administration (FDA), the United States Department of Agriculture (USDA) and the Environmental Protection Agency (EPA), DEL Ozone has been at the forefront of ozone advancement in the food safety industry. Ozone was approved by the EPA in 1976 as an antimicrobial and in 2001 the FDA and USDA approved the use of ozone as a non-thermal, antimicrobial direct food additive.
DEL Ozone is uniquely qualified to protect your investment and is supported by the strongest the industry has to offer in research, design, engineering and manufacturing. DEL Ozone has been a consultant to the Food and Beverage Industry for Food Safety under HACCP since 1997 and is proud to have set the standard for ozone in the wine industry.
For more information on what DEL can offer, please contact our sales team at 800.676.1335 ext. 238 or email
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. And to view our gaseous ozone product offerings, click here.
Study suggests ozone gas to kill E. coli in greens
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