Ozone in Food Processing

Ozone appliance hold a great records and known as a broad spectrum biocide against viruses, bacteria, bio-films, fungi and protozoa an antimicrobial agent tagged with numerous advantages. Since Ozone disinfects by oxidation processes it does not perform as a systemic poison to microorganisms but successfully eliminates them by oxidation.

Ozone is currently a commercial applications of ozone in the food industry that includes fruits and vegetable, storage of seafood and ice making. Also, successfully that works against both gram positive and gram negative bacteria and fungi are reported as well as potential vertical effects. Most vegetable as chlorine which is harmful of microorganisms, as a disinfectant ozone dynamically works better than chlorine smartly and quickly. Excess ozone auto decomposes swiftly that produce oxygen with assured no residues in food.

Ozone has an attractive food processing odor removal with added advantages that links technology for the food industry. It is vital to apply ozone sufficiently to produce the benefit desired without applying excessive ozone which might destroy the food product being stored. Scientists from Japan in the course of research have reported that ozone applied in food industries for over 25 years, ozone is also an commercial use for food processing in plants, food transportation vehicles, food distribution centers, food markets and private homes for food storage IE: refrigerators.

The goodness of ozone, however, depends on the target microorganism and the treatment condition. Commercial applications of Ozone include purification of drinking water, sterilization of containers for aseptic packaging, decontamination of fresh produce and food preservation in cold storage. Ozone also is handy in deodorizing air and water including processing of waste water.