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Wednesday, June 28, 2017

Implementation Of Ozone Food Safety

By Daniel Schmidt


As we all know, the earth is protected from the radiation of the sun by ozone. This is a gas containing three atoms of oxygen. Ozone Food Safety is therefore a strong disinfectant and also an oxidizing agent. Its use in the food technology has been embraced so as to increase yield thus increasing profit for firms and also make the produce safe for consumption. Some of the attributes of produce treated with this agent have a longer shelf life better taste and an attractive look.

There is no doubt that its way of enhancing security for consumed products. Its operation is vigorous and effective in eliminating the microorganisms that cause diseases. These microbes are destroyed and not a chance can they become resistant to it since its not a poison for their destruction. The decomposing process cannot be evaded. Different ways in which its applied is as discussed below.

Vegetables and fruits are attractive when they have that freshness look. They do not maintain this aspect when they are stored because of surface infection by microbes. Disinfecting with this cleanser can assist to preserve the good appearance and fight the germs. Over ripening is controlled because the enzyme ethylene is inactivated. Therefore, they have a longer life and their taste is sustained. Reuse of that cleaning water is possible after infiltration.

Fish are highly perishable. They produce an odor after sometime when not preserved properly. The preservation method commonly utilized due to technology is refrigeration. In cold storage this gas is introduced in the air in this storage facilities. It retards the growth of microorganisms ensuring that the fish is maintained as fresh as possible. No odor is observed for quite the desirable period.

Wine industry also has employed the use of this gas. Its used to clean barrels, storage tanks and bottle lines. Since fermentation is the main production process, the equipment is prone to growth of pathogens. They are therefore eliminated in a secure way from causing any harmful effect. When such measures are used, the company remains competitive by ensuring the quality is in control and they are confident of this beverage they offer.

In grain processing, tempering is carried out. This is to ensure adequate hardening before milling commences. Treatment with this agent has been found to decrease mold and yeast that may be present the surfaces. Consequently, this has also increased the storage capacity of the flour products. The taste and other properties remain unaltered.

Bottled drinking water has been known to be treated with chlorine. It has been observed that it alters the taste and produce odor after sometime. When it is tap water, excess use produces a bitter taste. Purification of bottled water has taken a new turn by using this gas. The results obtained have been the opposite of the former treatment.

In conclusion, the various processes should be administered by professionals. Systems responsible for the production of this oxidizing agent should be put in place. No harmful by products are produce.




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