Food Manufacturing Plants

In food manufacturing plants, production line hygiene, cross-contamination risk, and pathogen load are the primary causes of food safety failures and reduced shelf life. Pathogens such as E. coli O157:H7, Salmonella, and Listeria monocytogenes can cause contamination at any point in the production line.

Scientific data clearly demonstrates ozone's efficacy in food processing environments: at a 2 ppm aqueous ozone dose, 99.999% (5-log) reduction of E. coli O157:H7 and Salmonella is achieved (Bialka and Demirci, 2007). 99.99% inactivation is observed against moulds such as Aspergillus flavus and against Listeria monocytogenes (Food Safety Magazine, AOAC 961.02 test protocol). Even in the presence of biofilm on food-contact surfaces, a 3.2 mg/L ozone concentration with 20 minutes of contact time reduces biofilm survival rate to 0.00002% (Inactivation of E. coli O157:H7 by ozone, PMC 2019).

Ozone technology can be applied without chemical residue in production environment air disinfection, surface and equipment sterilisation, cold storage odour control, and CIP processes. The US FDA has approved ozone for direct food-contact use under GRAS (Generally Recognised As Safe) status since 2001.