Food Preservation

Ozone is internationally approved as safe for direct food contact. Aqueous ozone is sprayed directly on vegetables, berries, fruits, raw meat, ready-to-eat meat, cheeses, poultry, commercial eggs and fish for preservation. It kills mold and fungus as well as bacteria and other microorganisms responsible for food spoilage – thus improving storage time or shelf-life of these perishable foods.

The citrus fruit industry has used ozonated water for decades to spray the outside skins of these fruits before shipping to kill fungus and mold.

Dissolved in water, ozone has been found to provide up to a 6-log reduction in microorganic plate count within as low as 30 seconds.

Since ozone enriched water does not leave any chemical residue on the food product, ozone systems can be seamlessly integrated into most current conveyer systems. The disinfectant actually helps remove pre-wash residues in certain food products.