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MEAT & POUTLRY

Meat and Poultry Processing Ozone Applications
 
Ozone was approved by the USDA Organic Rule in 2000 and by the FDA final ruling as an additive to kill food-borne pathogens. Ozone sanitation is EPA and NSF approved, OSHA compliant, and made in the U.S.A. Ozone technology replaces conventional sanitation techniques (chlorine, halogenated chemicals, steam, hot water) and is becoming a major player in the food and beverage sanitation.

  • Approved by the FDA, USDA and supported by the National Organic Program

  • Approved for direct food contact to extend shelf life

  • Water and energy efficiency

  • 3000 times more germicidal than chlorine

  • Environmentally friendly and sustainable

  • No harmful chemical residual that requires a final rinse

  • Kills air-born bacteria/molds and odor control

  • Lower cost in waste water disposal

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Applications

  • Wash water sanitation

  • Poultry washing and chiller water treatment

  • Preservation of Fish and Seafood

  • Meat disinfection and storage

  • Seafood disinfection and shipment

  • Ozonated ice for shipping and extending shelf-life of seafood

  • Aged Ham Storage

  • Cool Meat Storage

  

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

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