Innovative Ozone Disinfection in Food Production

Innovative Ozone Disinfection in Food Production

Even in fish and meat processing plants, listeria, salmonella and mould are an important issue that may be the cause of bad batches

Using ozone to treat indoor air and surfaces in production and storage facilities, tunnel freezers, or washing facilities quickly and very effectively eliminates pathogens, mold spores, and odors. Regular treatment is so effective that the treatment cycle period can be extended over time.

How It Works

Ozone (O3) is composed of oxygen, though it differs by having three molecules. Ozone is a volatile gas and can only occur if it is produced continuously, i.e., using an ozone source. Ozone has the property of oxidizing individual components in the structures of viruses, bacteria, and mold spores and thus inactivating them. This is also true for other allergens.

The Advantages of Treatment:

  • No harmful residues
  • Improves the shelf life, appearance, and quality of products
  • It is effective even for hard-to-reach places
  • Quick re-entry into disinfected spaces is possible
  • No germ resistance
  • No chemicals used

Surfaces are disinfected entirely without the use of chlorine. When the system is in use, no individuals are allowed to be present in the spaces or rooms where ozone is being produced. The system is designed according to the room’s size and can be equipped with an ozone control system. As a result, the ozone concentration levels can be demonstrably measured, and the timing can be adjusted.

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