Ozone Helps to Provide Better Quality Products
Organic growers and producers are faced with many challenges to provide high quality, safe products to consumers without the use of traditional (potentially harmful, but perhaps more convenient) chemical sanitation practices. Poor or inadequate sanitation of the facility, equipment, and surfaces, as well as the food products themselves can lead to reduced quality, increased spoilage and the possibility of foodborne illness.
- Ozone kills all known human food pathogens
Preserves freshness, e.g. taste, texture,
color and smell
- Reduces sanitation time
- Reduces spoilage
- Extends shelf life
- Gentle and safe for workers
- FDA/USDA and USDA-Organic approved
- OMRI listed
As an approved organic food additive, ozone effectively kills all known food and human pathogens, including E. coli, Listeria, Salmonella, Staphylococcus, Campylobacter, Pseudomonas, Aspergillus, Brettanomyces, Trichophyton, Bacillus, Adenovirus, and Norovirus. Through applications specialized for every type and stage of organic food processing, DEL can help improve food safety and product quality while increasing productivity in existing operations or new facilities.
DEL Ozone provides Food Safety Solutions designed to integrate ozone sanitation seamlessly into organic food production and processing operations. Ozone can be simultaneously applied at any time during processing on the product and equipment.
Ozone will not affect the organoleptic qualities (taste, texture, color and smell) of food. Ozone is a powerful sanitizer that can help extend shelf life while improving overall food product safety.