Ozone (O3) is a form of oxygen that has one more oxygen atom than the atmospheric oxygen (O2) we breathe. It’s this third oxygen atom that makes the ozone molecule so unstable, which is the key to its oxidizing power. Since ozone is unstable, it has a fairly short half-life under normal conditions, so it has to be produced and supplied continuously to a disinfection process. WGSC delivers ozone in the specific quantities to maximize results for disinfection power in a given application. Once a WGSC system has delivered ozone through a disinfection system, it cleans the target water or produces ozone-enriched water to sanitize a surface through ozone oxidation.
Ozone can be used in Multiple Applications for Food Safety;
Direct Food Contact
Clean in Place (CIP/SIP)
Direct Food Contact
Integrated into any aqueous operation, dissolved ozone can be used for direct contact sanitation on fruits, vegetables, raw and ready-to-eat (RTE) meat and poultry, fish, & eggs. Ozone is an approved antimicrobial food additive (including organic), so it can be simultaneously applied at any time during processing on the product and equipment. Ozone effectively kills all known food and human pathogens, including E.coli, Listeria, Salmonella, Staphylococcus, Campylobacter, Pseudomonas, Aspergillus, Brettanomyces, Trichophyton, Bacillus, Adenovirus, and Norovirus.
Improved shelf life
Improved product color, appearance and taste
Reduced product spoilage
No additive labeling required
Ozone-enriched cold water (aqueous ozone) can sanitize both food contact and non-food contact surfaces via mobile, skid-mounted or centralized systems with handheld or continuous flow low-pressure sprayers, or can be introduced into water flumes. Ozone use will reduce fat, oil & grease on surfaces, and it will break down micro-organism and biofilm build-up on all surfaces, including floor drains, with no adverse effect on wastewater treatment systems. Microorganisms cannot develop a tolerance to ozone. Aqueous ozone is safe for facility workers and for all surfaces. Over time it will help to rid drains and plumbing of biofilm and other microorganisms that can migrate back into the processing area. In addition, it is not harmful to sewage treatment systems.
The use of ozone as an antimicrobial fumigant in cold storage and CA (controlled atmosphere) facilities has many advantages. It effectively kills all pathogens as well as all molds and fungus that may rapidly destroy food products in cold storage, yet leaves no harmful residual on food products. Ozone will also control ethylene which will significantly decrease ripening. It is easily added to the air circulation system in any size facility and is efficiently monitored and controlled in any room, whether inhabited or not.
Water used in food products (juices, soft drinks, or any products with liquids) may harbor impurities that can cause spoilage to the product, or contain human pathogens which can cause foodborne illness. Ozone can be used as a final sanitation step, or right before UV sterilization creating advanced oxidation. Since ozone will add no by-products to the water, it will not cause any flavor changes that may negatively affect the final product. Ozone will disinfect cold water which can be used cold or further heated depending on the process.
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