Ozone Extends Food Shelf Life

Common Applications for Ozone use in Food Storage:

  • Potato Storage Facilities
  • Onion Storage Facilities
  • Citrus Fruit Storage
  • Vegetable Storage
  • Aged Ham Storage
  • Cool Meat Storage
  • Preservation of Fish and Seafood
  • General Cold Storage Facilities

Methods of Ozone Application:

  • Gaseous ozone can be distributed throughout a cold storage facility at low levels
  • Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness
  • Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life
  • Ozone is dissolved into water to wash fruits and enables to remove of mould and bacteria
  • Low levels of gaseous ozone can be used in containers to prolong shelf life upon delivery
  • Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life

Benefits of Ozone Use in Cold Storage:

  • Extend the shelf-life of the product within the cold storage facility
  • Air-borne microbiological control
  • Low ozone levels (<.3 ppm) will inhibit microbiological growth in the air
  • High ozone levels can be used for disinfection when the room is empty

Surface sanitation can be maintained

  • By inhibiting microbiological growth, pathogens on the surface of produce, containers, and walls will be kept to a minimum
  • Eliminate mould growth from the cold storage area

Odour control

  • Maintain an odour-free cold storage area
  • Keep odours from cross-contaminating between products
  • Ethylene removal

Food

Extension

Storage Conditions

Fish

50-80%

Ozone sterilized ice

Salmon

50%

Ozone sterilized ice

Jack Mackerel and Shimaaji

1.2 – 1.6 days

Soak in 30% NaCI cont. 0.6 mg/L o3 30-60 min. Every 2 days

Beef (Frozen)

30-40%

0.4% C; 85-90% RH; 10-20 mg/m3 o3, provided microbial count is below 10^3/cm^2

Poultry

2.4 days

Soak in ice water while passing in o3 (3.88 mg/L) 20 min.

Bananas

Substantial

A few ppm o3 @ 12 C, if fruit is not within a few days of its period of rapid ripening.

Strawberries, Raspberries, Currants, Grapes

100%

2-3 ppm o3, continuously or several hours each day

Apples

Several

1.95 cm^3 o3/m^3

Potatoes

6 months

3 mg/L o3; 6-14 C; 93-97% RH

Eggs

8 months

0.6 ppm o3; 31 F, 90% RH

Cheeses

63 days

0.2-0.3 ppm o3

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.

Mould

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

Ozone in the Food Industry

Because ozone is a safe, powerful disinfectant, it can be used to control the 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.

Ozone Food Shelf Life Extension

Ozone is a great solution to extend shelf life and save money for businesses. All you need to do is to choose the correct system. For that, we’re here for you.