Ozone: Food quality and safety pass from here
Ozone applications in the food, dairy industry, processing and transforming of meat and fish and the production of fresh pasta are extremely diverse and can be synergistically integrated throughout the industry: today consumers demand healthy and safe, low-processed foods and able to satisfy their nutritional and organoleptic desire. Ozone is a natural solution that leaves no olfactory residue and does not alter the taste of foods, which can guarantee high quality standards for the food market of developed countries, as well as a chance in those developing countries that are defining its own quality food standards
The use of gaseous ozone in the cheese industry is effective in seasoning mites against microorganisms and genus such as Listeria and reduces the development of undesirable molds in all environments where processing and packaging processes are carried out. Also in the meat, fish and fresh pasta industry is used to control the microbial charge. It is also usable for air sanitation in work environments such as white rooms, cooling chambers and storage of products to ensure greater shelf life.
SURFACES AND EQUIPMENT
During processing of foods, the use of ozonized water keeps the microbial charge at low and constant levels unlike untreated water where levels tend to increase during the day. The passage in the pipes also reduces the biofilm that may be present and prevents this from being reformed leading to contamination of the product.
PROCESS WASTE AND WASHING
The use of ozone for process water sanitation guarantees a reduction in microbial charge and cross-contamination by microorganisms. If used in the treatment of mozzarella cooling water it may reduce the presence of Pseudomonas aeruginosa or Pseudomonas fluorescens. The treatment of rinsing water used in CIP cycles avoids the transfer from one reservoir to another of any contaminants that survived the sanitization process.