From spinach to ground beef; fruit juice to snack chips, the food and beverage industry has been on high alert as product recalls have become front page news. Concerns over food safety and recent global emphasis on chemical and energy reduction illuminate some of the key benefits of incorporating ozone into food and beverage production.
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What Our Customers are Saying
"We were amazed at how effective it was on our equipment, so we thought we’d look at it as a post-lethality treatment, too. We put a piping loop around the entire plant, which gives us the ability to make a drop anywhere we need one."
Dominick Bovalina
Chief Operating Officer
Silver Star Meats
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Clean-in-Place
 Replace or significantly reduce traditional chemical/thermal CIP disinfection methods.
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Aquaculture
 Aquaculture is the fastest growing form of food production in the world. It is also a significant source… Read more
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Surface Sanitation
 Replace, reduce or supplement chemical/ thermal surface sanitation methods... Read more
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Direct Food Contact
 In 1982 the FDA approved the use of ozone as an antimicrobial additive for bottled water... Read more
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CONTINUED FROM ABOVE
In 2001, the FDA and USDA approved the use of ozone as a non-thermal, antimicrobial direct food additive. Approved by the EPA in 1976 as an antimicrobial, ozone is also used as a surface sanitizer on food contact and non-food contact surfaces, before, during and after the processing of food, as well as CIP. For Surface Sanitation, CIP or Direct Food Contact, DEL Ozone offers mobile, localized or centralized ozone systems that will seamlessly bring the benefits of ozone to your facility, with a one to three year ROI. Aqueous Ozone effluent complies with recent USEPA guidelines regulating disinfection by-products.
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