Ozone disinfection in the food industry makes consumers eat safer

At present, various foods on the market are rich in protein, fat, minerals, vitamins and other nutrients, and the tastes are diverse and convenient to eat, so they are very popular among consumers.

However, there are also many problems in the food industry, such as frequent safety and quality problems; excessive microbial quality and spoilage are a safety and quality problem that is easy to occur in meat products, which poses a threat to consumers’ health.

How to ensure food safety has become the top priority of the government, enterprises and all sectors of society; in addition to the strict supervision of the government, the company itself also needs to ensure the safety of food production.

In food production, disinfection and sterilization is a very important process, which is directly related to the finished product; chemical disinfectants such as peracetic acid, potassium permanganate, formaldehyde (formalin) and sulfur dioxide are commonly used disinfection methods, but cost is very expensive. What’s worse, improper use can cause pollution to food. UV disinfection is effective only when the light is irradiated and the intensity standard is reached.

Ozone generator disinfection as a broad-spectrum, non-residual gas has a special advantage over the disinfectants commonly used in the food industry.

In the production process of beverages, juices, etc., ozone water can be used for soaking and rinsing of pipelines, production equipment and containers, thereby achieving the purpose of sterilization. The method of soaking and rinsing, first: a large amount of bacteria and viruses on the surface of pipelines, equipment and containers will be washed away. Second, the bacteria and viruses that have not been washed away on the surface are killed by ozone. It is very simple and easy to use, and there is no dead angle in production. It also completely avoids the problems of chemical and toxic substances emissions and residues caused by the use of chemical disinfectants in production. In addition, ozone water disinfection and sterilization technology, combined with membrane separation process and aseptic filling system, in the brewing industry for the production of soy sauce, vinegar and alcohol, can improve the quality and grade of the product.

Vegetable processing, such as small packaged vegetables such as traditional mustard, radish, cucumber and other food processing, many companies use the high-temperature sterilization process after packaging to extend the shelf life of the product, so that not only the color and texture of the product It has adverse effects, but also consumes a lot of energy. The new technology of ozone water-cooling sterilization can avoid the adverse effects of traditional processing technology on product quality, at the same time improve product quality and reduce production cost.

Aquatic products processing, in the pre-freezing treatment of frozen aquatic products, ozone water spray sterilization can play a good control role on the sanitary indicators of aquatic products.

Ozone disinfection in cold storage’s benefit, first: kill microorganisms – disinfection; second: oxidize and deodorize various odorous inorganic or organic substances; third: oxidize metabolic products to inhibit metabolism.

Post time: May-14-2019