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The colour, aroma, nutrition value, structure and chemical composition of the degraded product vary, regardless of the origin of food spoiling. Remnants of agricultural medicines on fruits and vegetables are harmful to human health. Pesticide residues can accumulate in human food and lead directly to allergies and other diseases. Some pesticide residues are toxic. This causes poisoning and death for people who consume foods containing residues. Furthermore, even if the fruits and vegetables are intact, the infectious disease agent can carry microorganisms if they are not cleaned or cooked well before they are consumed. Ozone Food Safety applications can be a very effective solution.
As is known, one of the most commonly used disinfectants is chlorine. However, the effect of chlorine on microorganisms is very low. While ozone gas will provide 100% microorganism death, chlorine will only achieve 1 or 2 logarithmic reductions. Also, chlorine is a carcinogenic substance and does not completely wash away from food.
Ozone’s raw material is oxygen. When ozone is used in foods, the load of bacteria and viruses is reduced to zero and you are protected from the harmful effects of pesticides. Ozone does not leave any harmful residue.
Ozone is the triatomic form of oxygen and is the most effective disinfection method. Ozone is 3000 times faster than 200 times more effective than chlorine as an oxidizing agent.
Because ozone is a safe, extremely powerful disinfectant and oxidizer, it is used to control the growth of unwanted organisms in food and food processing equipment. Ozone does not work by poisoning microorganisms like other chemicals used in food washing. Instead, it destroys these microorganisms by oxidation. As a result, a microorganism can’t form any oxidation resistance
• Ozone is the strongest oxidant available for fruits and vegetables.
• Ozone kills bacteria and microbes 3000 times faster than chlorine.
• Washing of fruits and vegetables with ozone water reduces the initial total microbial load by 99.9%.
• Ozone increases the shelf life of food 2 times.
• Apple, pear, etc. When 2-11 ppm atmospheric ozone is applied to the fruits, these foods can be stored for 5 months.
Ozone Food Safety is a proven, powerful way to eliminate microorganisms, effectively and quickly killing viruses and bacteria including E.coli and Listeria. It can be used to control the biological growth of unwanted organisms in products and equipment used in food processing industries.
Ozcon’s leading technology is particularly suited for the food industry due to its ability to disinfect microorganisms without adding chemical by-products to the food being treated, food processing water, or atmosphere in which food is stored.
As is known, the microbiological risk in frozen foods is much higher than in other processed products. The reason is that the microorganisms never die in the products that are frozen. There is always the risk that existing microorganisms develop and multiply when optimum conditions are formed.
Therefore, in frozen products, minimizing the number of microorganisms of the product is a very important criterion.
Washing of the product to be frozen (fruit, vegetables, meat, chicken, fish, etc.) with ozonated water at the process stage reduces the initial microbial load by 90% and provides a better quality production.
In general, fruit and vegetables pre-drying, sorting, washing, chopping and core extraction, etc. pretreatments such as Washing with ozonated water reduces the initial microorganism load by 90%, thus preventing mould and yeast formation during drying.
For example, tomatoes can be formed in the open air when tomatoes are outdoors, for example, for natural reasons or rain. When yeasty tomatoes are washed with ozonated water, yeast is prevented from spreading and spreading.
The tools used in the peeling, splitting-slicing and chopping stages are washed with ozonated water to prevent contamination.
The shelf life of dried fruits and vegetables is pre-treated with ozone.
Microorganisms in the cold storage rooms cause deterioration and damage to the stored products. The aim is to slow down the activity of microorganisms and delay deterioration. For this reason, the ozonation technique is also used in cold storage rooms.
Dust particles in the cold air environment contain germs and float in the air. Although large particles fall under the influence of gravity, small particles remain in the air.
Ozone gas, which is very low in the open air, makes these particles combine and multiply. This process does not occur because there is no ozone gas in indoor areas. When ozone is artificially produced and released into the environment, these particles can be precipitated.
In addition to all these;
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