Food Commodities & the Value of Ozone Disinfection
Every commodity has to be processed to become market-ready. Inevitably, between harvest and table there is the probability of contamination that may result in early spoilage or foodborne illness. As an addition to a traditional HACCP plan, ozone disinfection can significantly delay the onset of spoilage and reduce pathogens leaving no residual that may affect taste, texture, smell and color. Ozone can be used alone, or in addition to traditional chemical or thermal sanitation in food processing operations.
Ozone is Adaptable to Most Commodities; Every Processing Operation
Each commodity is susceptible to specific spoilage threats, and each is processed differently. Ozone disinfection is easily adapted to the processing requirements of most commodities, while its broad-spectrum antimicrobial efficacy helps to ensure consistently high quality food.
DEL Ozone Food Safety Systems are available for:
The core value of ozone translates into increasing the marketability of your food commodity, which comes down to the following:
- Improved appeal of a commodity by maintaining its organoleptic quality (taste, texture, smell and color)
- Extended shelf life
- Reduced processing time
- Reduced chemical residual and dependance
- Provision of excellent products for consumer satisfaction and public safety