Why ozonated meats are good?

THE NEW AND HEALTHIER APPROACH TO YOUR FOOD PROCESSING APPLICATION? OZONE.

Post Credits to : Absolute Ozone

The recent stories of food contamination reported in the media serve to highlight the need for the food industry in the United States to seek better, more effective methods of ensuring the safety of food products. In the vast majority of cases reported, the culprits have been identified as Escherichia coli, Salmonella enteriditis, Listeria monocytogenes and other pathogens found in fruits, meats, shell fish and other foods consumed by the public.

 

Ozone for Food Processing

Ozone is a powerful oxidizing agent that is also organic-compliant. It's just one more way we could help you to improve your productivity, fresh taste, fresh look, fresh-cut.

 

The consumer demand for high quality, conveniently packaged produce is on the rise. This is true for both the consumer and food service markets. How to get there is the challenge. One way is to dramatically increase the shelf life and product appearance by changing the way you process your fresh-cut produce. The answer is ozone. Ozonated washing and produce disinfection beats traditional methods that leave residual chemicals and impart off foul smell and flavor.

Ozone is the tri-atomic form of oxygen and is a highly effective disinfectant. As an oxidizing agent, ozone is one and a half times more powerful than chlorine and 3000 times more reactive.

 

Ozone is a safe, extremely vigorous disinfectant and oxidizer, therefore, it is used to control unwanted organism growth in equipment used in food processing industries. Ozone does not act as a systemic poison to microorganisms , but rather, destroys them through the process of oxidation. Consequently, it is impossible for a microorganism to build up any resistance to oxidation.

 

A simple system incorporating Absolute Ozone® generators, allows for easy production of ozonated water for washing the product will overall reduce your water consumption, improves mold, and bacteriological kill and minimizes product loss and the best part . . . increases shelf life.

Is Ozone Safe to Apply to Food?

In response to a Food Additive Petition submitted during August 2000, the U.S. Food and Drug Administration formally approved the use of ozone as an Antimicrobial Agent for the Treatment, Storage and Processing of Foods in Gas and Aqueous Phases.

 

The approval was published on June 26, 2001 (FDA, 2001)

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