Food Storage

* Source: Review of the Applications of Ozone for Increasing Storage Times of Perishable Foods, Ozone: Science and Engineering, Vol. 4, pp. 147-163, 1982, Pergamon Press Ltd.

Ozone is Allowed for Direct Contact with Food

• August 13, 1999 - FDA issues 21CFR Part 173.368 giving ozone GRAS approval for use on all meat and poultry products.
• December 23, 1999 - FSIS published final rule approving the use of ozone in meat and poultry products.
• December 17, 2002 - USDA issues FSIS Directive 7120.1 naming ozone a Safe and Suitable Ingredient Used in the Production of Meat and Poultry Products

Ozone is Approved for Use with Food.

The USDA and FDA have approved ozone as an antimicrobial agent for use with food processing. With regulatory approval, ozone has become a great option for cost-effectively disinfecting food.

Important Factors in Ozone Storage

Human Safety

Human safety must be factored in to ensure ozone levels are below safe levels when workers are in the area.

Concentrations

Different produce, meats and seafood will require different ozone concentrators to achieve effective preservation.

Ethylene

Many fruits and vegetables release ethylene, this gas accelerates the ripening process. Ozone rapidly oxidizes ethylene.

Humidity

Food storage facilities are commonly higher humidity areas. Ozone is rapidly decomposed in high humidity areas. Ozone must be rapidly distributed throughout the area. However, humidity can be used to destroy ozone quickly, allowing employees to return to an area after the ozone introduction has ceased.

Circulation

Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air.

Mold

High humidity levels will make mold and most bacteria more susceptible to ozone. Ozone control of mold and spores is best conducted in relative high humidity areas.

Ozone in the Food Industry

Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food is stored.

The USDA and FDA have approved ozone as an antimicrobial agent for use with food processing. With regulatory approval, ozone has become a great option for cost-effectively disinfecting food.Human safety must be factored in to ensure ozone levels are below safe levels when workers are in the area.Different produce, meats and seafood will require different ozone concentrators to achieve effective preservation.Many fruits and vegetables release ethylene, this gas accelerates the ripening process. Ozone rapidly oxidizes ethylene.Food storage facilities are commonly higher humidity areas. Ozone is rapidly decomposed in high humidity areas. Ozone must be rapidly distributed throughout the area. However, humidity can be used to destroy ozone quickly, allowing employees to return to an area after the ozone introduction has ceased.Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air.High humidity levels will make mold and most bacteria more susceptible to ozone. Ozone control of mold and spores is best conducted in relative high humidity areas.Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food is stored.