ABOUT OZONE
What Is Ozone?
Ozone is a triatomic form of oxygen and is made up of 3 oxygen atoms. At low concentrations ozone is colorless. Unlike oxygen, ozone is a visible gas with a light blue color at very high concentrations. At low concentrations ozone is colorless. Ozone also has a distinct odor that is noticeable at very low levels and may be associated with a “clean” smell, at higher levels ozone has a very pungent odor. Ozone is an unstable gas that readily decomposes to oxygen naturally. Ozone is also a highly reactive gas that acts as a very strong chemical oxidant.
Advantages of Ozone
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Strongest disinfectant available
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Strongest oxidizing agent available
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Is environmentally friendly
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Replacement for chemicals
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Unstable - Leaves no residual (only oxygen)
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Can lower overall operating costs
Ozone: Generally Recognized as Safe​
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Ozone has been given GRAS (Generally Recognized as Safe) approval by the USDA and the FDA for direct contact with food products, including all meat and poultry products.
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While good manufacturing procedures must be in place, no regulations exist on levels of ozone in food processing applications.
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The final rule from the FDA providing GRAS approval was given in 2001, the USDA followed with the final rule granting GRAS approval for ozone in 2002.
Pathogen Destruction:
Salmonella enteritidis
E.coli O157:H7
Listeria monocytogenes
Shigella dysenteriae
Micrococcus aureus
Clostriduim botulinum
Mycobacterium tuberculosis
Bacillus anthracis
Streptococcus sp
Pathogenic Fungi (Mold)
Botrytis
Rhizopus
Penicillium
Aspergillus
Generic Bacteria
Viruses
