Ozone In Food Processing Ozone generators produce ozone by passing oxygen through an electrical field. Ozone is a very powerful oxidant, which oxidises organic and inorganic material in the air and water, including bacteria, viruses, microbes and fungal spores, in a wet or dry environment. Ozone converts back into oxygen after its oxidising process. For this reason the use of Ozone is one of the most effective methods of sanitising any area, whether domestically or commercially. Ozone can also be used to purify water, which can be used for hygienic purposes such as washing and sanitising equipment. As a gas ozone effectively sanitises an area, behind and underneath all equipment, on surfaces and even permeating clothing and small cracks and surfaces, which are difficult to reach with conventional cleaning methods. The use of Ozone in the food processing industry is actually more effective than conventional cleaning methods, which use dangerous chemicals and do not necessarily reach the inaccessible areas where bacteria may be reproducing. The advantage of the use of ozone in water or as a gas is that it does not leave a dangerous chemical residue like many conventional cleaning chemicals, such as ammonia and chlorine. The conversion to Ozone involves a capital outlay to invest in a generator, which requires no refills, thereby saving on monthly chemical costs. Because ozone kills microbes and bacteria in any given area, it is highly effective for a wide variety of uses in the food processing industry. It can be used in water or as a gas in the air. Uses in Water the use of ozonised water to wash and sanitise equipment, floors, packaging, clothing, utensils, and even food stuffs to get rid of toxic chemicals already present in the water as an alternative to chlorine which tends to react with stainless steel, other metals and which contaminates the taste and cause irritations. the use of ozonised water within products as purified water or drinking water to wash and sanitise staff clothing and washrooms, including hand washing facilities Uses as a Gas sanitation and disinfection of all surfaces and areas in a given environment sanitation of staff toilets, washrooms, change rooms and locker rooms prevention of cross-contamination, off-flavours, food taints prolonging the shelf life of the foods by killing bacteria and slowing down the rate of decomposition of perishables in refrigerated and non-refrigerated environments prevention of bad odours prevention of the growth of moulds, fungus, mildew and bacteria on all surfaces and food stuffs Examples of Ozone Applications in the Food Processing Industries airline caterers sandwich making factories bottling factories fish packers abbatoirs cheese factories dairy processing fruit packers canned food processing professional hygiene and cleaning services butcheries processed meat factories manufacture and packaging of purees, spices and herbs refrigerated and non-refrigerated transport restaurant and hotel kitchens Food Warehousing and Transportation using Ozone Ozone is a highly reactive gas that is produced when oxygen interacts with either electricity or UV light. Due to ozone being a highly unstable molecule, it will react very easily when it comes into contact with an oxidisable substance. Unused ozone converts back to oxygen in a few hours, leaving no residue. Being a gas, ozone will contact all free surfaces in a room over a period of time. It will sanitise difficult to reach areas and parts of equipment that cannot be sanitised by other techniques. There is no 'shadowing' with ozone! Ozone has a lethal effect on both airborne and surface bacteria in both wet and dry environments and is consequently an ideal method for sanitising food-containing areas. Ethylene is a gas given off by ripening fruit and vegetables, which accelerates the ripening process. Ozone reacts with ethylene and retards this process. Ozone has been shown to improve the quality of perishable goods by eliminating unwanted surface bacteria and odours, and retarding the natural ripening processes. Ozone benefits meat and fish during storage by sealing the surfaces and preventing bacterial attack. Some current uses: a leading banana importer is using Ozone to control the ripening process in large storage containers. Banana stores are divided into small chambers, each with an air-conditioned environment. The aim is to bring bananas to ripeness immediately before a weekend when the majority of sales occur. Bananas cannot be chilled to retard ripening as they rapidly discolour. Ozone Services Industries Pty. Ltd. ozonisers offer the ability to retard the ripening process. a leading bulk storage company dealing in fresh fish and other produce in the West of London is ozonising the fish store. They reduce the 'fishy' smell and slow down the rate of decay of the fish by preventing bacteria growth on the surface using a 1000mg/hr ozoniser. They are also using the ozonisers in their flower store to slow down the rate at which the flowers bloom. a large container charter company is using Ozone to remove odours from the containers. When the hired containers are returned to the company, they frequently retain the smells from the last goods carried. Ozonising the container prevents cross tainting. a transport company takes fish from Northern Europe to the Mediterranean and returns with a shipment of fruit or vegetables. By ozonising the container in the few hours travelling between delivering the fish and collecting the fruit, no time is lost cleaning the container, the goods are not tainted and the ozone improves the life of the produce. Ozone and Ethylene When fruit is stored while being transported, it produces ethylene gas as a part of its maturation process. If unripe fruit comes into contact with this gas, the ripening process is stimulated, creating considerable problems if the consignment of fruit ripens prematurely. Ozone gas reacts with ethylene to form carbon dioxide and water, thus removing ethylene and prolonging the storage life of the fruit. As an added advantage, the ozone in the air will prevent the growth of mould and fungus on the surface of the fruit and slow down the decomposition of the fruit by killing the bacteria in the environment. The ozone also prevents cross-contamination of fruits, food taints and unpleasant odours. Some areas of application are: refrigerated and non-refrigerated storage of fruits doubled storage life of strawberries, raspberries, currents, and sweet wine grapes substantial prolonged storage life of bananas several days more storage life of apples prevention of cross-contamination of citrus fruits